Easy Chicken Street Tacos (Print)
Quick chicken street tacos packed with bold flavors, fresh garnishes, and simple prep. Ideal for busy weeknights.
# Ingredients:
→ Chicken Marinade
01 -
680 g boneless skinless chicken thighs
02 -
45 ml fresh lime juice
03 -
30 ml olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon dried oregano
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
→ Serving
11 -
8–12 small corn tortillas
12 -
120 ml white onion, finely chopped
13 -
120 ml fresh cilantro, chopped
14 -
Lime wedges
→ Optional Toppings
15 -
Cotija cheese, crumbled
16 -
Avocado, sliced
17 -
Salsa verde
18 -
Pickled red onions
# Steps:
01 -
Combine lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper in a large bowl. Whisk until well blended.
02 -
Add chicken thighs to the bowl and toss thoroughly to coat. Cover and refrigerate for a minimum of 30 minutes, or up to 8 hours for deeper flavor.
03 -
Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side, or until the internal temperature reaches 74°C and the exterior is golden with char marks.
04 -
Transfer the cooked chicken to a cutting board. Let rest for 5 minutes to retain juices, then slice or dice into small, bite-sized pieces.
05 -
While the chicken rests, warm corn tortillas in a dry skillet over medium heat for 20 to 30 seconds on each side until soft and lightly toasted.
06 -
Fill each tortilla with chicken pieces. Top with chopped onion, fresh cilantro, and a squeeze of lime. Add cotija cheese, avocado, salsa verde, or pickled red onions as desired.
# Notes:
01 -
Marinate the chicken up to 8 hours ahead for maximum flavor development.
02 -
Serve immediately for the best texture and warmth.