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–+ servings

Easy Chicken Street Tacos that Burst with Flavor

This Chicken Street Tacos recipe is a crowd-pleaser, perfect for weeknights with customizable toppings.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 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 Juicy and flavorful.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Lime Juice Freshly squeezed is best.
  • 1 teaspoon Chili Powder Use smoked for richer flavor.
  • 1 teaspoon Smoked Paprika Optional but enhances flavor.
  • 1 teaspoon Cumin Earthy spice for authenticity.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Onion Powder Can substitute with fresh minced onion.
  • 1 teaspoon Dried Oregano Mexican oregano works well.
  • ½ teaspoon Cayenne Pepper Adjust according to spice preference.
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
For the Tacos
  • 24 small Corn Tortillas Essential base for tacos.
  • 1 tablespoon Additional Olive Oil For warming tortillas.
For the Toppings
  • 1 cup Chopped White Onion Adds crunch.
  • ½ cup Chopped Cilantro Can be omitted.
  • 1 lime Lime Wedges For serving.
  • 1 cup Favorite Salsa Tomatillo or red recommended.
  • ½ cup Pickled Onions See recipe for preparation.
  • ½ cup Queso Fresco Optional, can substitute with feta.
  • 1 avocado Avocado or Guacamole Optional, for richness.
  • 1 cup Thinly Sliced Radishes Optional, for crunch.
For Pickled Onions
  • 1 medium Red Onion For pickling.
  • 1 cup White Vinegar Essential for pickling.
  • 1 cup Water
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 5 whole Black Peppercorns Optional.

Equipment

  • Mixing Bowl
  • skillet
  • Saucepan
  • Jar

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Add chicken thighs, cover, and refrigerate for at least 30 minutes.
  2. Prepare pickled onions by slicing red onion and combining white vinegar, water, sugar, salt, and optional black peppercorns in a saucepan. Simmer until sugar dissolves and pour over onions.
  3. Cook the chicken in a skillet over medium-high heat for 5-7 minutes on each side until brown and internal temperature reaches 165°F, or grill on skewers for 8-10 minutes.
  4. Warm the corn tortillas in a skillet for 15-20 seconds on each side, keeping them wrapped to stay warm.
  5. Assemble the tacos with chicken, chopped onions, cilantro, lime juice, and any additional toppings. Serve immediately.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

Marinate chicken overnight for deeper flavor; warm tortillas properly for best texture.

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