Description
Juicy, flavorful chicken street tacos inspired by authentic Mexican street food. Tender citrus-marinated chicken, charred tortillas, and fresh toppings make an easy, crowd-pleasing weeknight dinner.
Ingredients
1 ½ lbs boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
2 tbsp lime juice (plus wedges for serving)
1 tbsp orange juice (optional, for extra brightness)
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder (or 2 minced cloves)
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
12 small corn tortillas (or flour tortillas if preferred)
½ cup diced white onion
½ cup chopped fresh cilantro
½ cup pico de gallo or salsa (optional)
½ avocado, sliced (optional)
¼ cup crema or sour cream (optional)
Instructions
In a bowl, whisk olive oil, lime juice, orange juice, chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and pepper.
Add chicken, coat evenly, and marinate for at least 30 minutes (or overnight for deeper flavor).
Heat a skillet or grill over medium-high heat. Sear chicken for 4–5 minutes per side until cooked through (165°F internal temperature) and lightly charred.
Let chicken rest for 5 minutes, then slice thinly or chop into bite-sized pieces.
Warm tortillas on a dry skillet or open flame until lightly charred and pliable.
Assemble tacos: fill tortillas with chicken, top with onion, cilantro, and any extras like pico de gallo, avocado, or crema. Squeeze lime over the top and serve immediately.
Notes
Thighs stay juicier, but breasts are leaner for fewer calories.
For gluten-free tacos, use certified corn tortillas.
To reduce heat, skip smoked paprika or use mild chili powder.
Leftover chicken stores up to 3 days in the fridge—reheat with a splash of broth.
Pair with sides like Mexican rice, refried beans, or elotes for a full meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: Mexican-American