One of the most versatile Mexican dishes is tacos. These Chicken Street Tacos are full of flavor and super easy to make for dinner! The chicken is marinated for ultimate juiciness and then layered in a tortilla with your favorite toppings. What could be better?
Chicken Street Tacos Recipe
I love how easy these are to make – and that they are a healthy option! There are so many nights when I don’t feel like cooking and this is one of those meals that takes such minimal effort that I don’t mind putting it together.
If you have picky little ones, then you should try making these tacos! The flavor of this chicken is out of this world and they can pick and choose what to put on their plate. I always find that on nights when I make a dinner that offers a bit of independence, my kids eat more. Especially if it’s something brand new.
What Are Street Tacos?
Street tacos are typically smaller than traditional tacos. They are often served exclusively on corn tortillas. Also, the toppings tend to differ. You don’t usually see cheese, lettuce, or tomatoes on them (sometimes I add those things anyway if I’m feeling adventurous – especially cheese).
What You’ll Need to Make These Chicken Street Tacos
Here are the ingredients that you will need to grab to make these delicious Mexican Chicken Street Tacos.
- Boneless skinless chicken breasts or thighs – I recommend dicing the chicken breast after it’s cooked.
- Olive oil
- Ground chili
- Ground cumin
- Cayenne – Just for a pinch of heat.
- Lime juice – Citrus tenderizes the chicken and adds a fresh flavor.
- Tortillas – you can use corn tortillas or flour tortillas.
How to Make Street Tacos
Making these Mexican tacos is very easy. Here are step-by-step directions to ensure the most delicious result!
- Marinate the Chicken. Combine the spices (chili, cumin, paprika, cayenne), 1 tbsp of olive oil, and the lime juice in a bowl. Add the chicken and marinate for a minimum of 1 hour, or 3-6 hours if you have the time.
- Cook the Chicken. Heat a medium skillet (medium-high should be perfect) and add the remaining olive oil once it’s hot. Cook the chicken for about 6 minutes per side. Make sure its internal temperature reaches 165 degrees F.
- Cut the Chicken. Dice or shred your chicken before making the tacos.
- Serve. Serve with your favorite toppings!
Can I Bake the Chicken?
Yes! You can bake or even grill the chicken thighs or breast, whatever if you prefer. Set up your marinated on a sheet pan and bake at 400 degrees F for 25-30 minutes. To grill, cook over direct heat for 2-3 minutes per side at 375 degrees F and then move to indirect heat to finish. It should take an additional 5-6 minutes. As always, use a thermometer and ensure the chicken is cooked to 165 degrees.
What is the best way to enjoy this chicken taco recipe?
- Hard taco shells or soft corn or flour tortillas
- Fresh cilantro
- Chopped red onion
- Lime wedges
- Sour cream
- Hot sauce
- Shredded cheese, queso fresco or cotija cheese
- Pico de Gallo
- Guacamole or Avocado
- Shredded Lettuce
- Sliced jalapenos
For a fun twist, you can make this Baked Cheese Keto Taco Shells Recipe for extra cheesy and salty flavor.
If you enjoy salsa, why not make Homemade Salsa? It’s both fresh and delicious!
How to Store Leftovers
You can store leftover chicken in an airtight container in your refrigerator for up to 4 days. It can be reheated in a skillet at medium-low heat until warm or in the microwave. Make sure you cover a microwave-safe plate or container with a paper towel and heat for 1-2 minutes at high heat. I do not recommend freezing this recipe once the chicken is cooked. However, if you want to make the marinade for the chicken and pop it in the freezer in a zip-top bag, that’s fine! Then you can defrost and cook it when you are looking for a quick dinner!
More Mexican Recipes
Chicken Street Tacos
- Soft or hard Taco shells
- Cilantro leaves
- Chopped Brown or red onion
- Lime wedges
- Sour cream
- Add the chicken to a bowl together with seasonings, lime juice, and 1 tablespoon of oil. Marinate for 3-6 hours (ideally) or if in a rush – 1 hour. For better results pound the chicken first.
- Heat a medium skillet over medium-high heat with 2 tablespoons of oil, and once hot add the chicken and cook for 6 minutes, then flip and cook another 6-8 minutes until done. Check for doneness with a meat thermometer, it should register 165 F.
- Remove from the heat and dice into small cubes. Serve with more lime juice, taco shells, onion, cilantro and sour cream.