Description
These Easy Chicken Street Tacos feature tender, marinated boneless chicken thighs cooked to juicy perfection and served on warm corn tortillas with fresh onion, cilantro, and optional toppings like cotija cheese and avocado. A simple marinade with lime juice and spices infuses the chicken with vibrant, zesty flavor, making these tacos a quick and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Chicken Marinade
- 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
For the Tacos
- 8–12 small corn tortillas (street taco style)
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
- Cotija cheese (optional)
- Avocado slices (optional)
- Salsa verde (optional)
- Pickled red onions (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the boneless skinless chicken thighs to this marinade and toss well to coat each piece evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 8 hours for maximum flavor.
- Cook the Chicken: Heat a skillet or grill over medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken onto the hot skillet or grill and cook for 5 to 7 minutes on each side, until the chicken reaches an internal temperature of 165°F and develops a golden, slightly charred surface.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This resting time helps juices redistribute for tender and juicy meat. Then slice or dice the chicken into small, bite-sized pieces suitable for street tacos.
- Warm the Tortillas: While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for about 20 to 30 seconds on each side. This makes them pliable and gives a slight toasted flavor, perfect for folding around the taco fillings.
- Assemble the Tacos: Lay a warm tortilla flat and fill it generously with the cooked chicken pieces. Top with finely chopped white onion and fresh cilantro. Serve the tacos immediately with lime wedges and optional toppings like crumbled cotija cheese, avocado slices, salsa verde, or pickled red onions according to your preference.
Notes
- Marinating the chicken longer (up to 8 hours) enhances the flavor and tenderness.
- Cook chicken until it reaches an internal temperature of 165°F to ensure it is safe to eat.
- Use fresh lime juice for the best bright, tangy flavor.
- Warm tortillas just before assembling to keep them soft and flexible.
- Feel free to customize toppings based on your taste preferences.
- Leftover chicken can be refrigerated and used in salads or wraps within 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: chicken street tacos, easy chicken tacos, Mexican tacos, grilled chicken, street food, lime marinated chicken, quick dinner
