Chicken Street Tacos

Experience the vibrant flavors of Mexico with these homemade Chicken Street Tacos, featuring marinated grilled chicken served in warm tortillas and topped with fresh ingredients.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course, Snack

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken thighs Use boneless, skinless thighs for juiciness.
2 tbsp lime juice Freshly squeezed for the best flavor.
2 tbsp olive oil Extra virgin recommended.
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
0.5 tsp dried oregano
Salt and pepper to taste

For Serving

8-10 pieces soft corn tortillas Look for high-quality, fresh corn tortillas.
0.5 cup chopped white onion
0.5 cup chopped fresh cilantro
as needed Lime wedges

Optional Add-Ons

Sliced avocado or guacamole
Crumbled cotija cheese
Pickled red onions
Salsa verde

Method

Preparation

In a large bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, and a sprinkle of salt and pepper.
Add the chicken thighs to the marinade, tossing until they’re thoroughly coated. Marinate for at least 30 minutes (overnight is ideal).

Cooking

Preheat your grill or skillet over medium-high heat.
Cook the marinated chicken for about 5–7 minutes per side until charred and reaches an internal temperature of 165°F.
Remove the chicken and let it rest for about 5 minutes, then slice into thin strips.

Assembly

Warm the corn tortillas in a dry skillet or over a gas flame for 20–30 seconds on each side.
Layer the sliced chicken in each warm tortilla and top with chopped onion, fresh cilantro, and a squeeze of lime.
Add optional toppings as desired.

Notes

Avoid over-marinating the chicken, aim for 1 hour maximum. Store leftovers in the fridge for up to 3 days. You can marinate the chicken a day ahead for deeper flavor.