Chicken Street Tacos
Street tacos are small, handheld tacos packed with bold flavors. This version uses juicy marinated chicken grilled to perfection, then tucked into warm corn tortillas with fresh toppings like onions, cilantro, and a squeeze of lime. Minimal ingredients, maximum flavor!
Time
Prep: 15 minutes
Marinate: 20–30 minutes
Cook: 12 minutes
Assemble: 5 minutes
Total: ~50 minutes
Ingredients
For the Chicken
1 ½ lbs boneless, skinless chicken thighs
2 tbsp olive oil
Juice of 2 limes
3 garlic cloves, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp oregano
½ tsp salt
¼ tsp black pepper
For Serving
12 small corn tortillas (street taco size)
½ cup white onion, finely diced
½ cup fresh cilantro, chopped
1 avocado, sliced
Lime wedges
Salsa or hot sauce
Queso fresco or cotija cheese
Instructions
Marinate the Chicken
In a bowl, whisk olive oil, lime juice, garlic, and spices.
Add chicken, coat well, and marinate 20–30 minutes (up to overnight).
Cook the Chicken
Heat a grill or skillet over medium-high heat.
Cook chicken thighs 5–6 minutes per side until cooked through (165°F/74°C).
Let rest 5 minutes, then chop into small bite-sized pieces.
Warm the Tortillas
Heat tortillas on a dry skillet or directly over a gas flame for 20–30 seconds per side until soft and lightly charred.
Assemble the Tacos
Fill tortillas with chopped chicken.
Top with onion, cilantro, avocado, and cheese (if using).
Finish with a squeeze of lime and salsa.
Notes & Tips
Shortcut: Use rotisserie chicken with the spice mix for quick tacos.
Make it spicy: Add chipotle powder or a dash of cayenne to the marinade.
Double tortillas: Authentic street tacos often use 2 tortillas per taco to prevent tearing.
Grill flavor: If you can, grill the chicken outdoors for smoky flavor.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes — just pound them evenly so they cook without drying out.
Q: Can I meal prep this?
A: Absolutely! Cook and chop the chicken, then store separately. Warm and assemble when ready to serve.
Q: What side dishes go best?
A: Mexican rice, charred street corn (elote), or a simple black bean salad.
Nutritional Information
Calories: ~460
Protein: 35g
Carbs: 36g
Fat: 18g
Fiber: 6g