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Easy Chicken Street Tacos Recipe

Easy Chicken Street Tacos Recipe
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★★★★★

4.9 from 22 reviews

These Easy Chicken Street Tacos are packed with bold, zesty flavors thanks to a vibrant lime and spice marinade. Tender, juicy chicken thighs are grilled to perfection, then served on warm corn tortillas with fresh onion, cilantro, and lime wedges. Customize with optional toppings like cotija cheese, avocado, salsa verde, or pickled red onions for an authentic and delicious Mexican street food experience you can make at home.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper

For Serving:

  • 8–12 small corn tortillas (street taco-style)
  • ½ cup white onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • Lime wedges for serving

Optional Toppings:

  • Cotija cheese
  • Avocado slices
  • Salsa verde
  • Pickled red onions

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs to the marinade and toss well to coat every piece evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate, or up to 8 hours for deeper flavor.
  2. Cook the Chicken: Preheat a grill or skillet to medium-high heat. Remove the chicken thighs from the marinade, letting any excess drip off, and cook them for about 5 to 7 minutes on each side. Continue cooking until the internal temperature reaches 165°F (74°C) and the outside has a beautiful golden char with slight crispiness.
  3. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain its juices. After resting, slice or dice the chicken into small, bite-sized pieces perfect for tacos.
  4. Warm the Tortillas: While the chicken rests, place the corn tortillas in a dry skillet over medium heat. Warm each tortilla for 20 to 30 seconds per side until they become pliable and lightly toasted. This prevents them from tearing when assembling the tacos.
  5. Assemble the Tacos: Fill each warm tortilla with a generous portion of the sliced chicken. Top with finely chopped white onion and fresh cilantro. Serve immediately with lime wedges and any optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions for extra flavor and texture.

Notes

  • For best results, marinate the chicken for at least 1 hour but no more than 8 hours to maintain tenderness and flavor.
  • If using a grill, oil the grates lightly to prevent sticking.
  • Warm the tortillas just before serving to keep them soft and easy to fold.
  • Adjust chili powder to taste for mild or spicier tacos.
  • Can substitute chicken thighs with boneless skinless chicken breasts, but thighs remain juicier.
  • To make this recipe gluten-free, ensure your tortillas are certified gluten-free corn tortillas.

Nutrition

Keywords: chicken street tacos, easy chicken tacos, Mexican tacos, grilled chicken tacos, street food, lime marinated chicken, authentic tacos

Find it online: https://tastybella.com/easy-chicken-street-tacos-recipe/