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Sophie Bennett

Chicken Street Tacos Recipe

Juicy marinated chicken thighs served in warm corn tortillas with onion, cilantro, and lime for easy authentic-style street tacos.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 3 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 corn tortillas
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • 1 lime cut into wedges
  • Cotija cheese for topping optional

Method
 

  1. In a bowl, mix olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Coat chicken thoroughly.
  2. Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until cooked through and slightly charred.
  3. Rest chicken for 5 minutes, then chop into small pieces.
  4. Warm corn tortillas in a dry skillet until soft and lightly toasted.
  5. Fill tortillas with chicken, onion, cilantro, cotija cheese if using, and fresh lime juice.
  6. Serve immediately while warm.

Notes

Chicken thighs stay juicier than chicken breasts for tacos. Warm tortillas before serving so they stay flexible and don’t crack. Leftover chicken works great for rice bowls or taco salads.