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–+ servings

Juicy Chicken Street Tacos That Beat Fast Food Anytime

These Chicken Street Tacos are a delicious and vibrant meal that brings authentic Mexican flavors straight to your kitchen.
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
  • 1 pound Boneless, Skinless Chicken Thighs Juicy and full of flavor, perfect for marinating.
  • 2 tablespoons Olive Oil Adds richness.
  • 3 tablespoons Lime Juice Freshly squeezed.
  • 1 tablespoon Chili Powder Adds heat and depth.
  • 1 teaspoon Smoked Paprika Optional, adds smokiness.
  • 1 teaspoon Cumin Infuses earthy notes.
  • 1 teaspoon Garlic Powder Provides warm aroma.
  • 1 teaspoon Onion Powder Adds savory depth.
  • 1 teaspoon Dried Oregano Brings herbal notes.
  • ¼ teaspoon Cayenne Pepper Optional, adjust to liking.
  • 1 teaspoon Salt Essential seasoning.
  • ½ teaspoon Black Pepper Essential seasoning.
For the Tortillas and Toppings
  • 24 small Corn Tortillas The cornerstone for your tacos.
  • 2 tablespoons Additional Olive Oil For warming tortillas.
  • 1 cup Chopped White Onion Adds crunch and sharpness.
  • ½ cup Chopped Cilantro Optional, provides fresh notes.
  • 4 wedges Lime For tangy boost.
  • 1 cup Favorite Salsa Burst of flavor.
  • ½ cup Pickled Onions Brings crunch and acidity.
  • ½ cup Queso Fresco Optional, creamy and salty.
  • 1 whole Avocado or Guacamole Optional, adds richness.
  • 1 cup Thinly Sliced Radishes Optional, adds crunch.
  • 1 whole Red Onion For pickling.
  • 1 cup White Vinegar For pickling onions.
  • 1 cup Water For pickling onions.
  • 1 tablespoon Sugar For pickling onions.
  • 1 teaspoon Salt For pickling onions.
  • 1 teaspoon Black Peppercorns Optional for flavor.

Equipment

  • skillet
  • bowl
  • Jar for pickling

Method
 

Instructions
  1. In a large bowl, combine olive oil, fresh lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Add the chicken thighs, coating them evenly, and marinate for 30 minutes.
  2. Thinly slice the red onion. In a saucepan, combine white vinegar, water, sugar, salt, and peppercorns. Heat to dissolve sugar, then pour over sliced onions in a jar and cool before chilling for 30 minutes.
  3. Heat a skillet over medium-high heat with olive oil. Cook marinated chicken for 5-7 minutes each side or until golden brown and cooked through, reaching 165°F.
  4. Warm corn tortillas in a skillet for 15-20 seconds each side, then cover with a towel to keep warm.
  5. Assemble the tacos by placing a warm tortilla on a plate, adding chicken, chopped onion, cilantro, pickled onions, lime juice, and any other toppings. Serve immediately.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Customize toppings according to your preferences for a personalized taco experience.

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