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–+ servings
Chicken Street Tacos

Savor the Flavor: Juicy Chicken Street Tacos at Home

Enjoy delicious Chicken Street Tacos, packed with vibrant flavors and customizable toppings, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Chicken Thighs Juiciness and flavor; can substitute with chicken breasts.
  • 1/4 cup Lime Juice Freshly squeezed is preferred.
  • 2 tbsp Olive Oil Can substitute with avocado oil.
  • 3 cloves Garlic Minced fresh garlic enhances flavor.
  • 1 tsp Cumin Ground coriander can be used as an alternative.
  • 1 tsp Chili Powder Adjust amount for desired spice level.
  • 1 tsp Smoked Paprika Regular paprika may be used but lacks smokiness.
  • 1 tsp Dried Oregano Mexican oregano can deepen the flavor.
  • to taste Salt Adjust to taste based on dietary needs.
  • to taste Pepper Adjust to taste based on dietary needs.
For Assembling Tacos
  • 8 pieces Corn Tortillas Flour tortillas can be used if preferred.
  • 1 medium White Onion Can substitute with green onions.
  • 1/2 cup Fresh Cilantro Can be omitted for those who dislike it.
  • 2 pieces Lime Wedges Fresh lime is recommended for serving.
  • Optional Add-Ons Avocado, cotija cheese, pickled red onions, salsa verde.

Equipment

  • Mixing bowl
  • Grill or Skillet
  • Cutting board
  • Skillet for warming tortillas

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Heat a grill or large skillet over medium-high heat for about 5 minutes. Cook marinated chicken thighs for 5–7 minutes per side until golden brown and cooked through.
  3. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips or bite-sized pieces.
  4. Warm corn tortillas in a dry skillet for 20–30 seconds per side until warm and slightly charred.
  5. To assemble, take a warm tortilla, layer with sliced chicken, top with onions and cilantro, and squeeze fresh lime juice. Add optional toppings as desired.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 650mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken overnight for best results. Store chicken and toppings separately in airtight containers in the fridge for up to 3 days.

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