Chicken Street Tacos
Quick and flavorful chicken street tacos with juicy marinated chicken, fresh toppings, and soft tortillas. Perfect for easy weeknight dinners or taco nights!
Equipment
- Nonstick skillet or cast-iron pan
- cutting board
- sharp knife
- Mixing bowls
- Tongs
- Measuring spoons and cups
- Citrus juicer
- Paper towels
- Small serving dishes
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp cayenne optional
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp lime juice
- 1 tbsp orange juice
- 8 soft corn tortillas or flour tortillas
- pico de gallo for serving
- salsa for serving
- sliced avocado or guacamole for serving
- sour cream or crema for serving
- chopped onions for garnish
- fresh cilantro for garnish
- jalapeños for garnish
- cotija cheese for garnish
Instructions
- Pat chicken dry and place in a bowl. Mix olive oil, lime juice, orange juice, and spices for marinade.
- Coat chicken in marinade and let rest at least 20 minutes.
- Heat skillet over medium-high. Cook chicken 4–6 minutes per side until browned and cooked through.
- Rest chicken a few minutes, then slice or shred.
- Warm tortillas on a dry pan or flame until soft and lightly charred.
- Assemble tacos with chicken, pico de gallo, avocado, cilantro, onions, cheese, and toppings of choice.
- Add crema or sour cream and a squeeze of lime before serving.
Notes
Use thighs for more tenderness or breast for leaner tacos. Add jalapeños for extra heat. Store leftovers in an airtight container up to 2 days; reheat with a splash of water for moisture.
Nutrition
Calories: 320kcal | Protein: 22g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 620mg