Chicken Street Tacos (Print)
Juicy marinated chicken thighs in warm corn tortillas, topped with fresh cilantro, onion and a squeeze of lime.
# Ingredients:
→ For the chicken marinade
01 -
1.5 lbs boneless skinless chicken thighs
02 -
3 tbsp fresh lime juice (about 2 limes)
03 -
2 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
1 tsp ground cumin
06 -
1 tsp chili powder
07 -
1 tsp smoked paprika
08 -
½ tsp dried oregano
09 -
1 tsp salt
10 -
½ tsp black pepper
→ For serving
11 -
8-12 small corn tortillas (street taco-style)
12 -
½ cup white onion, finely chopped
13 -
½ cup fresh cilantro, chopped
14 -
Lime wedges
→ Optional toppings
15 -
Cotija cheese
16 -
Avocado slices
17 -
Salsa verde
18 -
Pickled red onions
# Directions:
01 -
In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
02 -
Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the outside is golden and slightly charred.
03 -
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice the chicken into small, bite-sized pieces.
04 -
While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, or until pliable and slightly toasted.
05 -
Fill each tortilla with the cooked chicken, then top with chopped onion and fresh cilantro. Serve with lime wedges and any optional toppings.
# Notes:
01 -
For best flavor, allow chicken to marinate for at least 2 hours if time permits.