Chicken Street Tacos are an incredibly versatile and flavorful dish, perfect for a quick weeknight dinner or a festive gathering. This recipe will guide you through creating delicious, authentic-tasting street tacos right in your own kitchen.
Key Ingredients for Chicken Street Tacos
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/4 cup lime juice (from about 2 limes)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 12-16 small corn tortillas (street taco size)
- Optional Toppings: Diced white onion, chopped cilantro, crumbled cotija cheese, salsa verde, avocado crema, sliced jalapeños, lime wedges
How to Make Chicken Street Tacos
Whip up these incredibly easy and satisfying Chicken Street Tacos in under 30 minutes! The tender, seasoned chicken combined with vibrant toppings makes each bite a burst of flavor. With simple steps and minimal prep, you’ll be enjoying restaurant-quality tacos that are both budget-friendly and utterly delicious.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels. If using chicken breasts, you might want to pound them slightly to an even thickness for more consistent cooking.
- Season the Chicken: In a medium bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. If using chicken breasts, ensure they reach an internal temperature of 165°F (74°C). For chicken thighs, aim for an internal temperature of 175°F (79°C) for extra tenderness.
- Shred or Dice the Chicken: Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes. Then, using two forks, shred the chicken. Alternatively, you can dice it into small, bite-sized pieces.
- Add Flavor to the Chicken: Return the shredded or diced chicken to the skillet (you can wipe it clean if there’s excess residue, or leave some of the flavorful bits). Add the lime juice and chopped cilantro to the skillet with the chicken. Stir to combine and warm through for another minute or two, allowing the flavors to meld.
- Warm the Tortillas: While the chicken is finishing, warm the corn tortillas. You can do this by warming them in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
- Assemble the Tacos: Spoon a generous portion of the seasoned chicken mixture onto each warm tortilla.
- Add Your Favorite Toppings: Garnish with your desired toppings, such as diced white onion, fresh cilantro, crumbled cotija cheese, a dollop of salsa verde, or a drizzle of avocado crema. Serve immediately with lime wedges on the side.
Why You’ll Love This Chicken Street Tacos
You’ll adore these Chicken Street Tacos for their bright, zesty flavor and incredibly tender chicken, reminiscent of your favorite taqueria but with the added benefit of being made with love at home. Skip the takeout and save money by creating restaurant-quality tacos using simple, fresh ingredients you likely already have, making them an economical yet gastronomically satisfying choice for any meal. The ability to customize with your favorite vibrant toppings, from sharp cotija cheese to cooling avocado crema, elevates each bite beyond just a simple taco into a culinary experience.
Forget the hassle of finding authentic street tacos; this recipe delivers those same incredible tastes and textures with ease, making it a weeknight savior or a guaranteed crowd-pleaser for your next get-together. They are incredibly versatile, offering a taste that’s both familiar and exciting, proving that delicious can also be incredibly convenient and affordable. So, grab your ingredients and get ready to transform your kitchen into your very own taco haven – you won’t regret it!
Storing and Reheating Tips
- Refrigeration: Store any leftover cooked chicken mixture in an airtight container in the refrigerator for up to 3-4 days. The assembled tacos are best consumed fresh, but any leftover components can be stored separately.
- Reheating the Chicken: To reheat the chicken mixture, place it in a skillet over medium heat with a tablespoon of water or a splash of broth if it seems dry, stirring until heated through. You can also reheat it gently in the microwave. Warm tortillas separately as described above.
- Freezing: The cooked chicken mixture can be frozen for up to 2-3 months. Allow it to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator before reheating.
Final Thoughts
These Chicken Street Tacos are more than just a meal; they’re a vibrant explosion of authentic flavor that’s surprisingly simple to create at home. We encourage you to gather your favorite toppings and dive into this delicious, budget-friendly recipe for a truly satisfying culinary adventure.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Street Tacos
Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels. If using chicken breasts, you might want to pound them slightly to an even thickness for more consistent cooking.1.5 lbs boneless, skinless chicken thighs or breasts
- In a medium bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. If using chicken breasts, ensure they reach an internal temperature of 165°F (74°C). For chicken thighs, aim for an internal temperature of 175°F (79°C) for extra tenderness.1.5 lbs boneless, skinless chicken thighs or breasts
- Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes. Then, using two forks, shred the chicken. Alternatively, you can dice it into small, bite-sized pieces.
- Return the shredded or diced chicken to the skillet (you can wipe it clean if there’s excess residue, or leave some of the flavorful bits). Add the lime juice and chopped cilantro to the skillet with the chicken. Stir to combine and warm through for another minute or two, allowing the flavors to meld.1/4 cup lime juice, 1/4 cup chopped fresh cilantro
- While the chicken is finishing, warm the corn tortillas. You can do this by warming them in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.12-16 small corn tortillas
- Spoon a generous portion of the seasoned chicken mixture onto each warm tortilla.
- Garnish with your desired toppings, such as diced white onion, fresh cilantro, crumbled cotija cheese, a dollop of salsa verde, or a drizzle of avocado crema. Serve immediately with lime wedges on the side.diced white onion, chopped cilantro, crumbled cotija cheese, salsa verde, avocado crema, sliced jalapeños, lime wedges