Go Back
For chicken street tacos, you need fresh and tasty items. Here’s what to gather: - 1 lb boneless, skinless chicken thighs - 8 small corn tortillas - 1 cup fresh cilantro, finely chopped - 1/2 cup red onion, diced - 1 lime, cut into wedges - 1 ripe avocado, sliced These ingredients create a great base for your tacos. The chicken thighs bring the right amount of juiciness and flavor. The corn tortillas add a nice texture. The right seasonings make your chicken sing. Here’s what you’ll need: - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and black pepper to taste Mix these ingredients for a zesty marinade. It gives the chicken a bold flavor. Marinating adds depth and makes every bite a delight. Toppings enhance the taste and look of your tacos. Consider these options: - Diced jalapeños for some heat - Extra chopped cilantro for freshness - Sliced radishes for crunch These toppings add color and flavor. Feel free to mix and match based on your taste. The key is to have fun and enjoy each bite! {{ingredient_image_2}} To start, grab a medium bowl. Add 2 tablespoons of olive oil. Next, mix in 1 tablespoon of chili powder. Then, add 1 teaspoon each of ground cumin and smoked paprika. Follow this with 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Finally, sprinkle in salt and black pepper to taste. Stir the mixture well until it is fully combined. This is your tasty marinade. Take 1 pound of boneless, skinless chicken thighs. Place them in the bowl with the marinade. Make sure each piece gets a nice coat of that flavorful mix. Cover the bowl with plastic wrap. Let the chicken sit for at least 30 minutes at room temperature, or refrigerate it overnight for the best flavor. Now, heat your grill or a non-stick skillet over medium-high heat. Once it’s hot, take the chicken out of the marinade. Let any extra marinade drip off. Place the chicken on the grill or skillet. Cook it for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Once it’s cooked through, move the chicken to a cutting board and let it rest for about 5 minutes. While the chicken rests, warm up 8 small corn tortillas in a dry pan over medium heat. Heat them for about 30 seconds on each side until they are soft. Now, slice the cooked chicken into bite-sized pieces. Lay some chicken on each warm tortilla. Top it with a generous amount of chopped cilantro, diced red onion, and sliced avocado. If you like heat, sprinkle on some diced jalapeños. Squeeze fresh lime juice over the tacos just before serving for a burst of flavor. Enjoy! To get juicy chicken, use boneless thighs. They stay moist and tender. Marinade your chicken for at least 30 minutes. This adds deep flavor. Use a grill or a non-stick skillet for cooking. Heat it to medium-high. Cook the chicken for about 6-7 minutes on each side. Check the temperature; it should be 165°F (75°C). Let the chicken rest for 5 minutes after cooking. This keeps the juices inside and makes it even tastier. Warm tortillas make your tacos better. You can heat them in a dry pan. Cook each side for about 30 seconds. Watch for them to get warm and soft. You can also wrap them in foil and place them in the oven at 350°F for 10 minutes. This way, they get nice and warm without burning. Soft tortillas hold all the yummy fillings well. Add fresh lime juice just before serving. It gives a zesty kick. Try topping your tacos with diced jalapeños for heat. You can also add sliced radishes for crunch. If you want more flavor, drizzle some hot sauce on top. Fresh cilantro and red onion add brightness too. Don't forget, you can mix and match toppings. This way, everyone can make their taco just how they like it. Pro Tips Marinate Longer for Flavor: For an even deeper flavor, marinate the chicken overnight in the refrigerator. This allows the spices to penetrate the meat more thoroughly. Adjust Spice Levels: If you prefer your tacos with a bit more heat, add more chili powder or some diced jalapeños to the marinade for an extra kick. Warm Tortillas Properly: When heating the tortillas, wrap them in a clean kitchen towel after warming to keep them warm and pliable until serving. Garnish Creatively: Enhance the presentation of your tacos by adding colorful toppings like diced tomatoes, radishes, or crumbled queso fresco for a fresh twist. {{image_4}} You can use various cuts of chicken for street tacos. Chicken thighs are juicy and flavorful. They stay tender even when cooked longer. I love using thighs for this recipe. They soak up the marinade well. You can also use chicken breasts. They cook faster and have a milder taste. If you prefer a leaner option, chicken breasts are a good choice. Just be careful not to overcook them, or they can dry out quickly. The marinade for your chicken can change the flavor. You can switch spices based on your taste. For a smoky flavor, add more smoked paprika. If you like heat, try more chili powder or add cayenne pepper. For a fresh twist, mix in lime zest or fresh herbs like oregano. You can even try a sweet touch with some honey or brown sugar. Each change gives your tacos a new spin. If you want a vegetarian option, you can skip the chicken. Try using portobello mushrooms or jackfruit instead. Portobello mushrooms have a meaty texture and soak up flavors well. Marinate them the same way as chicken. Jackfruit has a unique texture and can mimic pulled chicken. Cook it until tender, then shred it for tacos. Add the same toppings for a fresh and tasty meal. Store leftover tacos in an airtight container. Keep them in the fridge for up to three days. If you have extra chicken, store it separately. This keeps the tortillas from getting soggy. To reheat, warm the chicken in a pan on low heat. This keeps it juicy. For tortillas, heat them in a dry pan for about 30 seconds on each side. This brings back their soft texture. Meal prepping makes weeknight dinners easier. Marinate the chicken and store it in the fridge for up to 24 hours. You can also chop the toppings ahead of time. Keep them in separate containers. This way, you can quickly assemble your tacos when you’re ready to eat. The best chicken cut for street tacos is boneless, skinless chicken thighs. Thighs stay juicy and tender after cooking. They also soak up flavors well from marinades. This makes them perfect for street tacos. Yes, you can make chicken street tacos ahead of time. You can marinate the chicken the night before. This gives it more flavor. Cooked chicken can be stored in the fridge for up to three days. Just reheat it before serving. The best toppings for chicken street tacos include: - Fresh cilantro, finely chopped - Diced red onion - Sliced avocado - Lime wedges - Diced jalapeños for heat These toppings add flavor and crunch to your tacos. Chicken street tacos can be mild or spicy, depending on your taste. The spice mainly comes from the optional jalapeños. If you want less heat, skip the jalapeños and use less chili powder. You can also add more lime juice to balance flavors. Yes, you can substitute corn tortillas with flour tortillas. Flour tortillas are softer and bigger. They can hold more filling. You can also use lettuce wraps for a low-carb option. Just choose what you like best! In this post, we covered how to make tasty chicken street tacos. We discussed key ingredients, step-by-step cooking, and tips for the best flavor. I shared different chicken cuts and how to store leftovers. You can add your twist with optional toppings and variations. Now, it's time for you to try these tacos at home. Enjoy the fun of making and sharing them!

Sizzling Chicken Street Tacos

Delicious and flavorful chicken tacos, perfect for a street food experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • 8 small corn tortillas
  • 1 cup fresh cilantro, finely chopped
  • 1/2 cup red onion, diced
  • 1 lime, cut into wedges
  • 1 ripe avocado, sliced
  • to taste diced jalapeños (optional)

Instructions
 

  • In a medium mixing bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper to create a flavorful marinade.
  • Add the chicken thighs into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to overnight for a more pronounced flavor.
  • Preheat your grill or a non-stick skillet over medium-high heat. Once hot, remove the chicken from the marinade, letting any excess drip off, and carefully place it on the grill or skillet.
  • Grill or cook the chicken for approximately 6-7 minutes on each side, until it reaches an internal temperature of 165°F (75°C) and is cooked through with no pink remaining in the center.
  • After cooking, transfer the chicken to a cutting board and let it rest for about 5 minutes. This helps retain the juices. Once rested, slice the chicken into bite-sized pieces.
  • Meanwhile, heat the corn tortillas in a separate dry pan over medium heat for about 30 seconds on each side, until they become warm and pliable.
  • To assemble the tacos, lay a portion of the sliced chicken onto each warm tortilla. Top with generous amounts of chopped cilantro, diced red onion, and sliced avocado. If desired, add diced jalapeños for a spicy touch.
  • Just before serving, squeeze fresh lime juice over the assembled tacos for a zesty flavor boost.

Notes

Serve on a colorful platter with extra lime wedges and chopped cilantro.
Keyword chicken, grilled, street food, tacos