Description
Ingredient Notes
- Chicken Thighs: The secret to juicy street tacos! Thighs stay moist during cooking and absorb marinades better than breasts. Can substitute chicken breasts, but reduce cooking time.
- Corn Tortillas: Essential for authentic flavor and texture. Street tacos traditionally use small 4-inch corn tortillas. Warm them for best results – this makes them pliable and enhances flavor.
- Fresh Lime Juice: Provides the signature tangy flavor and helps tenderize the chicken. Don’t substitute bottled lime juice – fresh makes a noticeable difference.
- Cumin & Chili Powder: These spices create the classic Mexican flavor profile. Use high-quality spices for best results.
- White Onion: Traditional choice for street tacos. Provides sharp, clean flavor that complements the chicken. Can substitute yellow onion if needed.
- Fresh Cilantro: Adds brightness and authentic flavor. If you don’t like cilantro, try fresh oregano or omit entirely.
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup fresh lime juice (about 2–3 limes)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For Assembly:
- 12 small corn tortillas (4-inch)
- 1/2 medium white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2–3 limes, cut into wedges
- Mexican crema or sour cream (optional)
- Salsa verde or pico de gallo (optional)
- Hot sauce (optional)
Instructions
- Marinate the Chicken: In a large bowl or ziplock bag, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne. Add chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Prep Toppings: While chicken marinates, dice the onion finely and chop cilantro. Cut limes into wedges. Set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade (discard marinade) and cook for 6-7 minutes per side, until internal temperature reaches 165°F and chicken has nice char marks. Let rest for 5 minutes.
- Chop the Chicken: Using two forks or a knife, chop the chicken into small bite-sized pieces, similar to what you’d find in authentic street tacos.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
- Assemble Tacos: Place 2-3 tablespoons of chopped chicken on each warm tortilla. Top with diced onion, fresh cilantro, and a squeeze of lime juice. Add additional toppings as desired.
- Serve Immediately: Serve with extra lime wedges, salsa, and hot sauce on the side. Best enjoyed fresh and warm!
Notes
Tips & Variations
- Spicy Version: Add 1-2 diced jalapeños to the marinade, or serve with pickled jalapeños and extra hot sauce.
- Healthier Version: Use lettuce cups instead of tortillas for a low-carb option, or try cauliflower tortillas.
- Vegetarian Version: Replace chicken with marinated portobello mushrooms, cauliflower, or seasoned black beans.
- Make-Ahead Tips: Marinate chicken up to 24 hours ahead. Cook chicken and store in refrigerator for up to 3 days – reheat gently before serving.
- Grill Option: Cook chicken on an outdoor grill for extra smoky flavor. Grill over medium-high heat for the same cooking times.
- Crispy Version: For extra texture, cook chicken until slightly crispy and charred on the edges.
Common Mistakes to Avoid
- Using Chicken Breasts Only: While breasts work, thighs stay much juicier and have better flavor. If using breasts, don’t overcook them.
- Skipping the Marinade Time: Even 30 minutes makes a big difference in flavor. Plan ahead for best results.
- Overcrowding the Pan: Cook chicken in batches if needed to ensure proper searing and avoid steaming.
- Not Warming the Tortillas: Cold tortillas break easily and don’t taste as good. Always warm them before assembling.
- Over-topping: Street tacos are meant to be simple. Stick to 2-3 toppings maximum to let the chicken shine.
Storage & Meal Prep
- Refrigerator Storage: Store cooked chicken separately from tortillas and toppings for up to 3 days. Reheat gently in a skillet with a splash of water.
- Freezer Storage: Cooked chicken freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
- Meal Prep Tips: Marinate chicken on Sunday, cook midweek for quick assembly. Pre-dice onions and store in airtight container for up to 5 days.
- Reheating Instructions: Reheat chicken in microwave for 30-60 seconds, or in a skillet over medium heat until warmed through. Don’t overheat as chicken can dry out.
- Tortilla Storage: Store corn tortillas in original packaging or airtight container. They stay fresh for up to a week in the refrigerator.
Serving Suggestions
- Classic Sides: Serve with Mexican rice, refried beans, or elote (Mexican street corn) for a complete meal.
- Fresh Additions: Add sliced avocado, pickled red onions, or a simple cabbage slaw for extra freshness.
- Drink Pairings: Perfect with cold beer, margaritas, agua fresca, or traditional horchata.
- Salsa Options: Try with salsa verde, pico de gallo, or spicy salsa roja for different flavor profiles.
- Make it a Meal: Serve 3-4 tacos per person as a main course, or 1-2 as an appetizer or light lunch.
- Prep Time: 15 minutes
- (plus 30 minutes marinating time):
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 385
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg