Chicken Street Tacos (Printable)

Tender chicken in warm corn tortillas with fresh zesty garnishes for authentic Mexican flavor.

# What You’ll Need:

→ For the Chicken

01 - 1 lb boneless skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ For the Tacos

11 - 8 small corn tortillas
12 - ½ cup white onion, finely diced
13 - ½ cup fresh cilantro, chopped
14 - 1 medium avocado, sliced
15 - 1 lime, cut into wedges
16 - ½ cup crumbled cotija cheese (optional)
17 - Salsa or hot sauce (optional)

# Steps:

01 - Whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper in a medium bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, tossing well to coat completely. Let sit for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5–6 minutes per side until cooked through and nicely browned with a slight char.
04 - Transfer cooked chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute. Chop into bite-sized pieces.
05 - Heat corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until soft, warm, and pliable.
06 - Fill each warmed tortilla with chopped chicken. Top generously with diced white onion, fresh cilantro, avocado slices, and cotija cheese if desired.
07 - Serve immediately with fresh lime wedges and salsa or hot sauce on the side for squeezing and drizzling.

# Expert Advice:

01 -
  • The marinade creates incredibly tender, juicy chicken with just the right amount of zesty brightness
  • Everything comes together in under 40 minutes, making this perfect for weeknight dinners
  • Each taco is a perfect bite-sized package of authentic Mexican flavors
02 -
  • Never skip the tortilla warming step, cold tortillas will crack and break when you try to fold them
  • Let the chicken rest before chopping or all those wonderful juices will end up on your cutting board instead of in your taco
  • A squeeze of fresh lime right before eating is essential, it brightens everything and ties the flavors together
03 -
  • If your skillet isn't big enough, cook the chicken in two batches rather than crowding the pan
  • Use two small tortillas per taco instead of one large one, this is how street tacos are traditionally served
  • Invest in a good tortilla warmer or keep them wrapped in foil in a low oven

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