Description
These Easy Chicken Street Tacos are a delightful way to enjoy authentic Mexican flavors at home. Juicy, marinated chicken thighs are grilled to perfection, then served on warm corn tortillas and topped with fresh onion, cilantro, and lime. Perfect for quick weeknight dinners or casual gatherings, this recipe offers a savory, fresh, and satisfying meal that’s easy to customize with your favorite toppings.
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 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For Serving:
- 8-12 small corn tortillas (street taco-style)
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
Optional Toppings:
- Cotija cheese
- Avocado slices
- Salsa verde
- Pickled red onions
Instructions
- Marinate the Chicken: In a large bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs to the marinade and toss to ensure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat, or up to 8 hours for deeper flavor.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Remove the chicken thighs from the marinade, letting any excess drip off. Cook the chicken for 5 to 7 minutes on each side, or until it is cooked through with an internal temperature of 165°F (74°C) and has a golden, slightly charred exterior.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes to retain its juices. Then slice or dice the chicken into small, bite-sized pieces suitable for street tacos.
- Warm the Tortillas: While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat. Heat each side for 20 to 30 seconds until they become pliable and slightly toasted, perfect for folding without breaking.
- Assemble the Tacos: Place a generous portion of the sliced chicken onto each warm tortilla. Top with finely chopped white onion and fresh cilantro, then serve immediately with lime wedges on the side. Add any optional toppings such as cotija cheese, avocado slices, salsa verde, or pickled red onions to enhance the flavor according to your preference.
Notes
- Marinate the chicken for longer if time allows, up to 8 hours, for more intense flavor.
- You can use chicken breasts if preferred, though thighs remain juicier and more flavorful.
- If you don’t have a grill or skillet, you can cook the chicken under a broiler or on a grill pan indoors.
- Warm tortillas just before serving to keep them soft and pliable.
- Optional toppings like cotija cheese and avocado add creaminess and texture contrast to the tacos.
