Chicken Street Tacos
Enjoy these delicious chicken street tacos, marinated and grilled to perfection, topped with fresh onion and cilantro.
Equipment
- bowl
- skillet or grill
- knife
- tortilla warmer or foil
Ingredients
- 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
- 8-12 small corn tortillas (street taco-style)
- ½ cup finely chopped white onion
- ½ cup chopped fresh cilantro
- lime wedges (for serving)
- optional toppings (cotija cheese, avocado slices, salsa verde, pickled red onions)
Instructions
- Mix lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper in a bowl, then coat the chicken thighs and marinate for at least 30 minutes.
- Preheat a skillet or grill over medium-high heat, then cook the marinated chicken for 5–7 minutes on each side until golden brown and cooked through.
- Let the chicken rest for 5 minutes before slicing or dicing it into small pieces.
- Warm the corn tortillas in a dry skillet for 20–30 seconds on each side until soft and slightly toasted.
- Fill each tortilla with chicken, top with onion and cilantro, and serve with lime wedges and optional toppings.
Notes
For meal prep, marinate chicken ahead of time or freeze it in the marinade. Cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain moisture, and use leftovers in taco salads, burritos, or rice bowls.