Description
There’s something magical about street tacos—the simplicity, the bold flavors, and the way they bring people together. These Chicken Street Tacos are no exception! Inspired by the small taco stands you’d find on bustling streets in Mexico, this recipe captures the authentic flavors of marinated, seasoned chicken tucked into warm corn tortillas and topped with fresh, zesty ingredients.
What makes street tacos so irresistible? It’s their no-fuss approach to deliciousness. Unlike the oversized, loaded tacos you might find at restaurants, street tacos are all about balance—tender, juicy meat, a soft tortilla, and just enough toppings to enhance the flavor without overwhelming it. These tacos are perfect for a weeknight dinner, game day, or even a fun taco night with friends.
Ingredients
For the Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken thighs (or chicken breasts)
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos:
- 8–10 small corn tortillas
- ½ cup chopped fresh cilantro
- ½ cup finely diced white onion
- 1 avocado, sliced or mashed
- Lime wedges for serving
Instructions
The key to getting that deep, bold flavor is the marinade! In a medium bowl, whisk together olive oil, lime juice, and all the spices. Place the chicken in a resealable bag or a shallow dish and pour the marinade over it. Make sure the chicken is well-coated, then cover and refrigerate for at least 30 minutes (or up to 8 hours for even more flavor).
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove from the heat and let it rest for a few minutes before slicing into bite-sized pieces.
For an authentic street taco experience, warm the corn tortillas over an open flame on the stovetop for a few seconds per side until slightly charred. If you don’t have a gas stove, you can also warm them in a dry skillet over medium heat. Keep them warm by wrapping them in a clean kitchen towel.
Now for the fun part—putting it all together! Fill each tortilla with the sliced chicken, then top with chopped onion, fresh cilantro, and creamy avocado. Squeeze a little fresh lime juice over each taco for that extra zing.
Street tacos are best enjoyed immediately while the tortillas are warm and the toppings are fresh. Serve them with extra lime wedges on the side for an added burst of citrus flavor.
Notes
- Marinate Longer for More Flavor – While 30 minutes works, 4-8 hours gives even better results.
- Corn vs. Flour Tortillas – Corn tortillas are traditional, but flour works too if you prefer.
- Char the Tortillas – Warming them over an open flame or in a dry skillet enhances flavor and texture.
- Add Heat – Spice it up with cayenne, jalapeños, or hot sauce.
- Gluten-Free & Dairy-Free – Use corn tortillas and check labels on seasonings.
- Meal Prep Friendly – Cook the chicken ahead and store for up to 3 days for quick tacos anytime!