Chicken Street Tacos (Printable View)

Tender chicken with zesty garnishes in warm corn tortillas, offering authentic Mexican flavors in a simple, satisfying dish.

# What You'll Need:

→ Chicken Marinade

01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Taco Assembly

11 - 8 small corn tortillas
12 - ½ cup white onion, finely diced
13 - ½ cup fresh cilantro, chopped
14 - 1 medium avocado, sliced
15 - 1 lime, cut into wedges
16 - ½ cup crumbled cotija cheese (optional)
17 - Salsa or hot sauce (optional)

# How-To Steps:

01 - Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, oregano, salt, and pepper in a medium bowl until thoroughly combined.
02 - Add chicken thighs to the bowl, tossing well to coat evenly with the marinade. Let sit for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5-6 minutes per side until cooked through and nicely browned with a slight char.
04 - Transfer cooked chicken to a cutting board and allow to rest for 3 minutes. Chop into bite-sized pieces, about ½-inch cubes.
05 - Heat corn tortillas in a dry skillet or directly over a gas flame for approximately 30 seconds per side until soft, pliable, and lightly charred.
06 - Fill each warm tortilla with chopped chicken, then top with diced onion, fresh cilantro, avocado slices, and crumbled cotija cheese if desired.
07 - Serve immediately with fresh lime wedges and salsa or hot sauce on the side for squeezing and drizzling.

# Expert Advice:

01 -
  • The chicken marinade comes together in minutes but tastes like it's been working all day
  • Warm tortillas straight from the flame make everything taste better
  • You can customize the toppings based on what's in your fridge
02 -
  • Overcrowding the pan steams the chicken instead of searing it, so work in batches if needed
  • Tortillas dry out quickly, so warm them right before serving and keep them covered
  • A squeeze of fresh lime right before eating transforms the entire dish
03 -
  • If your tortillas crack when folding, wrap them in a damp paper towel and microwave for 20 seconds
  • Let the chicken rest before chopping, or the juices will escape and you'll lose moisture

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