Description
Chicken Street Tacos Recipe: Flavorful cilantro lime chicken in soft tortillas topped with fresh salsa and creamy avocado. Quick, tasty, and perfect for any gathering.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, trimmed
- 3 tablespoons (45ml) olive oil
- ¼ cup (60ml) fresh lime juice (approximately 2–3 limes)
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons (30ml) white vinegar
- 1 tablespoon (15g) brown sugar
- 2 teaspoons (10g) ground cumin
- 1 teaspoon (5g) dried oregano (preferably Mexican)
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) chili powder
- ½ teaspoon (2.5g) ground coriander
- Salt and freshly ground black pepper to taste
- 16–20 small corn tortillas (4–5 inches/10-12cm diameter)
- 1 small white onion, finely diced (about 1 cup)
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 avocado, sliced or diced
- Your favorite hot sauce (optional)
- Cotija cheese or queso fresco, crumbled (about 4 ounces/113g)
- Radishes, thinly sliced (optional)
Instructions
- Step 1: Prepare the Marinade In a large bowl, combine olive oil, fresh lime juice, minced garlic, white vinegar, brown sugar, cumin, oregano, smoked paprika, chili powder, and ground coriander. Whisk thoroughly until the sugar dissolves and the mixture is well combined. Season generously with salt and freshly ground black pepper. This balanced marinade provides the authentic flavor foundation for your Chicken Street Tacos.
- Step 2: Marinate the Chicken Add the trimmed chicken thighs to the marinade and toss to coat each piece thoroughly. Cover the bowl with plastic wrap or transfer everything to a large ziplock bag, pressing out excess air. Refrigerate for at least 4 hours or overnight, turning occasionally if possible to ensure even flavor distribution. The acids in the marinade will tenderize the chicken while the spices infuse it with Mexican-inspired flavors.
- Step 3: Prepare for Cooking When ready to cook, remove the chicken from refrigeration and let it sit at room temperature for 15-20 minutes. This helps the chicken cook more evenly. Meanwhile, prepare your toppings by dicing the onion, chopping the cilantro, slicing radishes if using, and cutting limes into wedges. Having your toppings ready will allow for quick assembly while your Chicken Street Tacos are still hot.
- Step 4: Cook the Chicken Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Remove chicken from marinade, allowing excess to drip off. Cook the chicken for 4-5 minutes per side until charred on the outside and reaching an internal temperature of 165°F (74°C). The high heat creates the characteristic charred edges that give Chicken Street Tacos their authentic flavor profile. Work in batches if necessary to avoid overcrowding.
- Step 5: Rest and Chop Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Using a sharp knife, chop the chicken into small, bite-sized pieces, about ¼-inch cubes. The small pieces maximize surface area for flavor and ensure easy eating in your Chicken Street Tacos. If desired, return the chopped chicken to the hot pan for 30 seconds to pick up additional caramelization.
- Step 6: Warm the Tortillas Heat your corn tortillas using your preferred method: directly over a gas flame for 10-15 seconds per side, in a dry skillet for 30 seconds per side, or wrapped in damp paper towels in the microwave for 30 seconds. Keep warmed tortillas covered with a clean kitchen towel to stay soft and pliable while you assemble your Chicken Street Tacos.
- Step 7: Assemble and Serve Place a small amount of chopped chicken (about 2-3 tablespoons) in the center of each warm tortilla. Top with diced onion, chopped cilantro, a squeeze of lime juice, and crumbled cheese. Add sliced avocado and radishes if desired. Serve immediately with additional lime wedges and hot sauce on the side for the most authentic Chicken Street Tacos experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg