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Chicken Street Tacos

These Chicken Street Tacos are quick, flavorful, and perfect for any dinner, bringing the zest of street food right to your home!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 240
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1/2-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Taco Assembly
  • 12 pieces small corn tortillas, street taco size
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 pieces limes, cut into wedges for serving

Method
 

Marinating the Chicken
  1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to create a marinade.
  2. Add the bite-sized chicken pieces to the marinade and toss until every piece is well-coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor.
Cooking the Chicken
  1. Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken to the hot pan in a single layer.
  2. Cook for 4-6 minutes per side, until the chicken is cooked through and nicely charred. Remove from the pan.
Warming Tortillas
  1. Warm the corn tortillas one by one in a dry skillet, over a gas flame, or in the microwave until soft and pliable.
Assembling Tacos
  1. Assemble the tacos by placing a portion of the cooked chicken on each warm tortilla.
  2. Top with a sprinkle of diced onion and fresh cilantro. Serve immediately with lime wedges.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. When reheating, warm the chicken in a skillet and the tortillas to keep them soft.