Hey everyone, Jason Griffith here! There’s nothing I love more than the vibrant, zesty flavors of a good street taco. They’re simple, they’re fresh, and they’re the kind of food that just makes you happy. This Easy Chicken Street Tacos recipe is my go-to for bringing that delicious street food experience right into my own kitchen. With tender, marinated chicken, fresh toppings, and warm tortillas, it’s a complete flavor party that’s perfect for a quick weeknight dinner or a fun gathering with friends.
Why I Love This Recipe
What I love most about this recipe is how it maximizes flavor with minimal effort. The chicken marinade is the real star of the show. It’s a simple blend of spices, citrus, and a hint of chipotle that infuses the chicken with an incredible depth of flavor. The chicken cooks up quickly, and the assembly is pure fun. I love setting out all the toppings and letting everyone build their own tacos. It’s a great way to make dinner interactive and ensure everyone gets exactly what they want. Plus, it’s a healthier and fresher option than a lot of other Mexican-inspired dishes, making it a win-win.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 chipotle in adobo, minced (optional, for a smoky kick)
For Serving
- 12 small corn or flour tortillas
- 1 cup finely chopped white onion
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1 lime, cut into wedges
Optional Toppings
- Avocado slices or guacamole
- Your favorite salsa or a simple salsa verde
- Sour cream or Mexican crema
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my preference here because they stay juicy and tender. You can use chicken breasts, but be careful not to overcook them.
- Marinade: The combination of orange and lime juice is a must! It tenderizes the chicken and provides a vibrant, citrusy flavor. The chipotle in adobo is optional, but it adds a wonderful smoky heat.
- Tortillas: Small street taco-sized tortillas work best for this. I love corn tortillas, but a good flour tortilla is also delicious.
- Toppings: The finely chopped white onion, cilantro, and cotija cheese are classic and essential for an authentic street taco experience. Don’t skip them!
Step-by-Step Instructions
- Marinate the Chicken: In a large bowl or a resealable plastic bag, combine the orange juice, lime juice, olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and minced chipotle in adobo (if using). Add the chicken thighs and toss to coat them completely. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Cook the Chicken: Remove the chicken from the marinade and pat it dry with a paper towel. Discard the leftover marinade. Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until it’s cooked through and has a nice char on the outside.
- Shred the Chicken: Once the chicken is cooked, transfer it to a cutting board. Let it rest for a few minutes, then use two forks to shred the chicken into bite-sized pieces.
- Warm the Tortillas: While the chicken is resting, warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by heating them in a dry skillet for 15–20 seconds per side.
- Assemble the Tacos: Place the warm tortillas on a platter. Fill each one with a generous amount of shredded chicken. Top with finely chopped white onion, fresh cilantro, and crumbled cotija cheese.
- Serve: Serve the tacos immediately with fresh lime wedges for squeezing and any other optional toppings you like.
Tips for Success
- Don’t Over-Marinate: While marinating is great for flavor, the citrus in the marinade can start to “cook” the chicken if it sits for too long. 4 hours is the sweet spot.
- Pat Dry the Chicken: Patting the chicken dry before cooking helps it get a better sear and a more flavorful crust.
- Warm the Tortillas: Warm tortillas are a non-negotiable for good street tacos. They are softer, more pliable, and taste better.
- Cut Your Toppings Finely: Finely chopped onions and cilantro are a hallmark of street tacos. The small pieces ensure you get a little bit of everything in each bite.
Serving Suggestions and Pairings
These chicken street tacos are a fantastic meal on their own. You can serve them with a side of rice and beans, or for a fun, casual meal, set out all the toppings on a large platter and let everyone build their own. This is a perfect theme for a party, much like a walking taco bar.
Nutritional Information (per serving, approximate)
- Calories: 300 kcal
- Carbohydrates: 25g
- Protein: 25g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 450mg
- Fiber: 2g
- Sugar: 2g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftover chicken and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet. You can then assemble fresh tacos as needed.
More Recipes You’ll Love
If you love easy and delicious meals with a Mexican-inspired twist, you might also enjoy these other recipes:
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- These Chicken Enchiladas are my go-to for cozy, crowd-pleasing dinners
- This Crockpot Nacho Dip is the reason I never have leftovers
- These Sheet Pan Quesadillas are my favorite way to feed a crowd fast
Final Thoughts
These Easy Chicken Street Tacos are a testament to the fact that simple, fresh ingredients can create a truly memorable meal. They’re fast, flavorful, and so much fun to eat. Give this recipe a try, and I guarantee it will become a staple in your weeknight dinner rotation.
What are your favorite taco toppings? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Easy Chicken Street Tacos: My Favorite Weeknight Meal
Ingredients
- 4 cup fresh orange juice
- 4 cup fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 4 teaspoon salt
- 4 teaspoon black pepper
- 1 cup finely chopped white onion
- 2 cup fresh cilantro
- 2 cup crumbled cotija cheese
- 8 small corn tortillas
- 2 cups cooked, shredded chicken
Instructions
- In a large bowl, combine orange juice, lime juice, olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper to create a marinade.
- Add the cooked, shredded chicken to the marinade, mixing well to ensure the chicken is fully coated. Allow to marinate for at least 15 minutes.
- While the chicken is marinating, prepare your toppings: chop the white onion and cilantro, and crumble the cotija cheese.
- Heat a skillet over medium heat. Add the marinated chicken and cook for about 5-7 minutes until heated through.
- Warm the corn tortillas in a separate skillet or directly over the flame until soft and pliable.
- Assemble the tacos by placing a generous amount of the chicken mixture onto each tortilla. Top with chopped onions, cilantro, and cotija cheese.
- Serve immediately with extra lime wedges on the side.
Leave a Reply