Chicken Street Tacos (Print Version)
Tender chicken in warm corn tortillas with fresh garnishes. Vibrant Mexican street food.
# What You’ll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For the Tacos
11 - 8 small corn tortillas
12 - 1/2 cup white onion, finely diced
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, sliced
15 - 1 lime, cut into wedges
16 - 1/2 cup crumbled cotija cheese (optional)
17 - salsa or hot sauce (optional)
# Steps:
01 - In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, oregano, salt, and pepper until well combined.
02 - Add chicken thighs to the marinade, toss well to coat, and let sit for at least 15 minutes or up to 2 hours for deeper flavor.
03 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5 to 6 minutes per side, until cooked through and nicely browned.
04 - Transfer chicken to a cutting board, let rest for 3 minutes, then chop into bite-sized pieces.
05 - Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, until soft and pliable.
06 - Fill each tortilla with chopped chicken, top with diced onion, cilantro, avocado slices, and cotija cheese if using.
07 - Serve immediately with lime wedges and salsa or hot sauce on the side.
# Expert Tips:
01 -
- The marinade does double duty, tenderizing the chicken while building layers of flavor that develop even more if you plan ahead
- These come together in under 40 minutes but taste like they've been simmering for hours
02 -
- Cold chicken hitting a hot pan drops the temperature instantly, so let your marinated meat sit out for 15 minutes before cooking
- Don't overcrowd the skillet or the chicken will steam instead of developing that restaurant-style sear
03 -
- If the chicken sticks to the pan, don't force it, let it cook another minute and it will release naturally
- Warm your lime wedges in the microwave for 10 seconds to release more juice