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Mexican Chicken Street Tacos

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Mexican Chicken Street Tacos feature juicy, seasoned chicken tucked into warm corn tortillas and topped with fresh onion and cilantro. Inspired by classic street-style flavors, these tacos are vibrant, simple, and satisfying.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 8 small corn tortillas
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Optional: salsa, sliced jalapeños, avocado

Instructions

  1. In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  2. Add the chicken and coat evenly with the marinade. Marinate for 20–30 minutes.
  3. Heat a skillet or grill pan over medium-high heat.
  4. Cook the chicken for 5–7 minutes per side, until fully cooked and browned.
  5. Remove from heat and let rest for 5 minutes, then chop into small pieces.
  6. Warm the corn tortillas in a dry skillet or over a flame until pliable.
  7. Fill each tortilla with chopped chicken.
  8. Top with diced onion and fresh cilantro.
  9. Serve with lime wedges and optional toppings as desired.

Notes

  • Chicken thighs remain juicier, but breasts work well too.
  • Add a splash of orange juice to the marinade for extra brightness.
  • Store cooked chicken separately for up to 4 days or freeze for up to 2 months.
  • Warm tortillas before assembling to prevent breaking.
  • Adjust spice level by increasing or reducing chili powder.

Nutrition

Find it online: https://thefamilycooking.com/mexican-chicken-street-tacos/