Chicken Street Tacos
These authentic chicken street tacos are bursting with bold flavor thanks to a zesty lime marinade and juicy chicken thighs. Quick to make, perfect for weeknights, and endlessly customizable, they’re everything you love about Mexican street food made at home.
Ingredients
- For the Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp fresh lime juice about 2 limes
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt kosher or sea salt
- ½ tsp black pepper freshly ground
- For the Tacos:
- 8 –12 small corn tortillas
- ½ cup white onion finely chopped
- ½ cup fresh cilantro chopped
- Lime wedges for serving
- Optional Toppings:
- Crumbled Cotija cheese
- Sliced avocado
- Salsa verde
- Pickled red onions
Instructions
- Make the Marinade:
- In a medium bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Let sit for 5 minutes to bloom the spices.
- Marinate the Chicken:
- Place chicken thighs in a shallow dish or zip-top bag. Pour marinade over, coating all pieces well. Marinate for at least 30 minutes (or up to 8 hours refrigerated).
- Cook the Chicken:
- Heat a skillet or grill pan over medium-high heat until hot.
- Remove chicken from marinade and cook for 5–7 minutes per side until golden brown and cooked through (165°F internal temp).
- Let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- Warm the Tortillas:
- Heat tortillas in a dry skillet over medium heat for 20–30 seconds per side until soft and slightly charred. Keep warm in a kitchen towel.
- Assemble the Tacos:
- Place sliced chicken in warm tortillas.
- Top with chopped onion, cilantro, and any optional toppings you like.
- Serve immediately with lime wedges on the side.
Notes
Chicken Substitute: You can use chicken breasts, but thighs are more flavorful and forgiving. Make Ahead: Marinated chicken can be frozen raw or cooked and stored in the fridge for up to 4 days. Vegetarian Option: Substitute with marinated portobello mushrooms or seasoned black beans. Serving Suggestion: Pair with Mexican rice, refried beans, or guacamole for a full meal. Storage: Cooked chicken stores well refrigerated for 4 days or frozen for up to 3 months. Heat Control: Add jalapeños or chipotle for more heat, or use sweet paprika and mild salsa for a kid-friendly version.
