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–+ servings
Chicken Street Tacos

Savor Easy Chicken Street Tacos Tonight for Fun Family Flavor

Enjoy delicious Chicken Street Tacos that are quick and customizable for the perfect family dinner!
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Thighs Feel free to substitute with chicken breasts for a leaner option.
  • 2 tablespoons Lime Juice Fresh is always best!
  • 2 tablespoons Olive Oil Avocado oil works if you need a substitute.
  • 3 cloves Garlic (minced) Use fresh for the most vibrant flavor.
  • 1 teaspoon Cumin Key spice for that earthy taco flavor.
  • 1 teaspoon Chili Powder Adjust amount based on spice preference.
  • 1 teaspoon Smoked Paprika Adds a smoky dimension.
  • 1 teaspoon Dried Oregano Can swap with fresh oregano.
  • to taste Salt and Pepper Essential for flavor.
For the Tacos
  • 8-10 pieces Corn Tortillas Flour tortillas can be used, but corn is traditional.
  • 1 cup Chopped White Onion Green onions are a milder substitute.
  • 1/2 cup Chopped Fresh Cilantro Feel free to omit if it's not your favorite.
  • 4 pieces Lime Wedges For serving.
Optional Add-Ons
  • 1 medium Sliced Avocado or Guacamole Adds creamy richness.
  • 1/2 cup Crumbled Cotija Cheese Infuses a salty, rich flavor.
  • 1/2 cup Pickled Red Onions For a hint of sweet and tangy.
  • to taste Salsa Verde For added kick.

Equipment

  • grill
  • mixing bowl
  • skillet
  • meat thermometer
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper until well combined. Add chicken thighs, coating them evenly in the marinade. Cover and let sit for 30 minutes or refrigerate overnight.
  2. Heat a grill or skillet over medium-high heat. Place marinated chicken on grill/skillet, cooking for 5–7 minutes per side until browned and internal temperature reaches 165°F (75°C). Remove from heat and rest for 5 minutes before slicing.
  3. While chicken rests, warm corn tortillas in a dry skillet for 20–30 seconds per side until pliable. Alternatively, warm them over a gas flame for a smoky flavor. Keep warm in a clean kitchen towel.
  4. Assemble tacos by placing sliced chicken on warm tortillas. Top with chopped onion and cilantro, squeezing fresh lime juice over for brightness.
  5. Add any optional toppings you enjoy like sliced avocado, Cotija cheese, pickled onions, or salsa verde to enhance the flavors.
  6. Serve assembled tacos on a platter with lime wedges to enjoy immediately.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

For the best flavor, marinate the chicken for at least 30 minutes, or overnight for deeper taste. Store leftover chicken and toppings separately in airtight containers for up to 3 days.

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