Description
These Chicken Street Tacos are quick, flavorful, and family-approved. Juicy marinated chicken thighs, charred corn tortillas, and fresh toppings make this recipe a must for Taco Tuesday or any weeknight craving!
Ingredients
For the Chicken:
1½ lbs boneless, skinless chicken thighs
2 tbsp lime juice
2 tbsp olive oil
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
Salt and pepper to taste
For Serving:
8–10 soft corn tortillas
½ cup chopped white onion
½ cup chopped fresh cilantro
Lime wedges
Optional Add-Ons:
Sliced avocado or guacamole
Crumbled cotija cheese
Pickled red onions
Salsa verde
Instructions
Marinate the Chicken:
In a bowl, whisk together lime juice, olive oil, garlic, and seasonings. Add chicken thighs and toss to coat. Marinate for at least 30 minutes, or up to overnight for best flavor.Cook the Chicken:
Heat a grill or skillet over medium-high heat. Cook the chicken 5–7 minutes per side, or until cooked through and lightly charred.Rest and Slice:
Remove from heat and let rest 5 minutes. Slice into thin strips or small bite-sized pieces.Warm the Tortillas:
Heat tortillas in a dry skillet or over a gas flame for 20–30 seconds per side until warm and slightly charred.Assemble Tacos:
Layer sliced chicken in tortillas and top with chopped onion, cilantro, and a squeeze of lime. Add any optional toppings you like.
Notes
Chicken thighs are preferred for their juiciness, but chicken breasts can work in a pinch.
Marinating overnight yields the best flavor.
Leftovers can be stored in the fridge (chicken and toppings separately) for up to 3 days.
Great for meal prep or doubling the recipe for a crowd.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilled or Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 Tacos
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg