Chicken Street Tacos Recipe You’ll Ever Need (Authentic & Easy!) Recipe

Introduction

Discover the authentic flavors of Mexican street food with this easy and delicious chicken street tacos recipe. Ready in just 30 minutes, these tacos are perfect for a quick dinner that packs a flavorful punch.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Step 1: In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
2. Step 2: Add the chicken thighs to the marinade and coat thoroughly. Allow to marinate for at least 15 minutes.
3. Step 3: Heat a cast iron skillet or grill over medium-high heat. Cook the chicken for 6–7 minutes per side until fully cooked and charred.
4. Step 4: Let the chicken rest for a few minutes before chopping into bite-sized pieces.
5. Step 5: Warm the tortillas on the skillet or over an open flame until pliable.
6. Step 6: Assemble the tacos by filling each tortilla with chopped chicken, diced onion, chopped cilantro, and a squeeze of lime.

Tips & Variations

• For extra smoky flavor, try grilling the chicken over charcoal or adding a pinch of smoked paprika to the marinade.
• Swap chicken thighs for chicken breasts if you prefer a leaner option.
• Add sliced radishes or avocado for additional texture and creaminess.
• Use flour tortillas if corn tortillas aren’t available, but authentic corn tortillas bring the best flavor.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Warm the chicken gently in a skillet or microwave before assembling new tacos. Tortillas can be wrapped in foil and kept at room temperature for a day or refrigerated for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, leftover cooked chicken can be chopped and used in these tacos. Simply warm it up with a bit of seasoning to refresh the flavors before assembling.

How can I make these tacos spicier?

Add finely chopped jalapeños to the marinade or toppings, or serve with a spicy salsa on the side for an extra kick.

Chicken Street Tacos Recipe You’ll Ever Need (Authentic & Easy!) Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This authentic and easy Chicken Street Tacos recipe brings bold, zesty flavors to your table in just 30 minutes. Tender marinated chicken thighs are grilled to perfection and served on warm corn tortillas, topped with fresh onion, cilantro, and a tangy squeeze of lime for the perfect street-style taco experience.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (2 tacos per serving) 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 lb boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

For Serving

• 8 small corn tortillas
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Prepare the Marinade: In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a flavorful marinade.
2. Marinate the Chicken: Add the boneless skinless chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and let the chicken marinate for at least 15 minutes to absorb the spices.
3. Cook the Chicken: Heat a cast iron skillet or grill over medium-high heat. Place the marinated chicken thighs on the hot surface and cook for 6 to 7 minutes on each side until fully cooked through and slightly charred for a smoky flavor.
4. Rest and Chop: Remove the chicken from heat and allow it to rest for a few minutes. This helps the juices redistribute, making the meat juicy and tender. Then chop the chicken into bite-sized pieces suitable for tacos.
5. Warm the Tortillas: Warm the corn tortillas on the skillet or directly over a flame until they become soft and pliable, making them easier to fold and eat.
6. Assemble the Tacos: Fill each tortilla with a generous amount of chopped chicken, sprinkle with diced onion and chopped cilantro, and finish with a squeeze of fresh lime juice to brighten the flavors. Serve immediately.

Notes

• You can substitute chicken thighs with boneless skinless chicken breasts but thighs stay juicier and more flavorful.
• Marinating the chicken longer (up to 2 hours) will enhance the taste even more.
• If you prefer a spicier taco, add some chopped jalapeños or a dash of hot sauce.
• For a gluten-free version, ensure that the corn tortillas are certified gluten free.
• Leftover chicken can be stored in the refrigerator for up to 3 days and reheated for quick meals.

Keywords: chicken street tacos, easy chicken tacos, authentic Mexican tacos, grilled chicken tacos, quick taco recipe, lime chicken tacos