Dinner

Easy Chicken Street Tacos Recipe

ByMatteo Rossi October 15, 2025October 15, 2025

Introduction

These easy chicken street tacos are packed with vibrant flavors and perfect for a quick weeknight dinner or casual gathering. Tender marinated chicken thighs are cooked to juicy perfection and served on warm corn tortillas with fresh toppings. Simple, delicious, and sure to please everyone at the table.

Two tacos sit close together, each made with a soft, lightly toasted white corn tortilla. The first layer inside the tortilla is small, juicy pieces of grilled chicken with a warm orange-red spice coating. On top of the chicken are small cubes of fresh, bright red tomato and finely chopped white onion. There is a dollop of chunky green guacamole placed unevenly over the tomatoes and onions. Next, crumbled white cheese is sprinkled generously over the filling. Finally, fresh green chopped cilantro is scattered on top, adding a fresh pop of color. The tacos rest on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless (skinless) chicken thighs
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
3 cloves garlic (minced)
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
8-12 corn tortillas (small size, street taco-style)
½ cup white onion (finely chopped)
½ cup fresh cilantro (chopped)
Lime wedges for serving
Optional toppings: cotija cheese, avocado slices, salsa verde, pickled red onions

Instructions

Step 1: In a large bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
Step 2: Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and the outside is golden with slight char marks.
Step 3: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice the chicken into small, bite-sized pieces suitable for tacos.
Step 4: While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds on each side, until they become pliable and slightly toasted.
Step 5: Assemble the tacos by filling each warmed tortilla with the sliced chicken. Top with finely chopped onion and fresh cilantro. Serve immediately with lime wedges and any optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions.

Tips & Variations

For extra smoky flavor, try grilling the chicken instead of cooking it in a skillet.
If you prefer a bit of heat, add a pinch of cayenne pepper or chopped jalapeños to the marinade.
Use chicken breasts if you prefer leaner meat, but adjust cooking time accordingly to avoid drying out.
Make it vegetarian by substituting grilled portobello mushrooms or sautéed cauliflower for the chicken.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas separately wrapped in foil or plastic wrap to maintain freshness. Reheat chicken gently in a skillet or microwave until warm. To refresh tortillas, warm them on a skillet for a few seconds before serving.

How to Serve

A close-up of a taco with one layer of a warm, slightly charred yellow corn tortilla as the base. On top, a thick layer of grilled chicken pieces with a golden brown and slightly blackened texture sits, showing juicy white meat inside. Above the chicken, there is a colorful mix of fresh tomato cubes, chopped onions, and green cilantro leaves. A dollop of green guacamole with a smooth yet slightly chunky texture is added on top, sprinkled with crumbled white cheese scattered around the layers. The taco rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 8 hours in advance and cook when ready. Cooked chicken can be stored refrigerated and used within 3 days.

What are the best toppings for chicken street tacos?

Classic toppings include chopped white onion, fresh cilantro, lime wedges, cotija cheese, avocado slices, salsa verde, and pickled red onions. Customize to your taste for added freshness and flavor.