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These Chicken Street Tacos are reminiscent of the tacos you’d find in your travels! Soft tortillas piled high with deliciously seasoned chicken and fresh toppings. A quick, easy and fun weeknight meal!
In my opinion, there can never be “too many” taco recipes – no such thing. These Chicken Street Tacos will make you feel like you’ve transported to the streets of Mexico. Soft tortillas piled high with yummy, perfectly spiced chicken and fresh toppings to really make your tastebuds scream!
I’ve made many tacos in my lifetime, they are such an easy and fun dinner – not to mention, incredibly customizable! You can top these little guys with anything under the sun. They’re the perfect meal when you’re looking for something quick and delicious, for everyone to enjoy.
What’s a street taco?
The term “street taco” refers to a smaller taco, typically served on soft corn tortillas. They are more of a handheld size, making it easier for a “street traveler” to enjoy while on the go! Something quick and easy they can take on their venture. The filling is served on two small corn tortillas so that they don’t rip or tear when piled high with toppings!
Ingredients
For the chicken
- Chicken – Chicken thighs, skinless and boneless.
- Spices – I used a blend of cumin, smoked paprika and oregano
- Garlic – Fresh is always best! Minced.
- Lime Juice – I used freshly squeezed lime juice.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Salt & Pepper – To taste.
For the tacos
Keep in mind, these are just what I used! Feel free to use whatever toppings you’d like.
- Tortillas – I used soft tortillas, small or medium will work! You can use corn tortillas (more traditional) or you can even make your own using my Flour Tortilla Recipe!
- Avocado – Sliced
- Cilantro – Chopped
- Tomatoes – Chopped
- Sour Cream
How to make chicken street tacos
- Prep the Chicken – Wash and dry the chicken thighs. Put them into a large resealable freezer bag.
- Marinate Chicken – Add the cumin, paprika, oregano, garlic, lime juice, olive oil, salt, and pepper to the bag with the chicken. Seal the bag and squeeze it to spread all the ingredients around. Marinate for at least 1 hour.
- Cook the Chicken
- Option 1: Grill the chicken. Preheat the grill over medium-high heat for 10 minutes. Grill the thighs for 3-4 minutes per side until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.
- Option 2: Bake the chicken. Preheat the oven to 425F. Place the chicken on a parchment paper lined baking sheet. Bake for 12-15 minutes or until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.
- Finish & Serve – Warm up the tortillas, either in the microwave or individually toasted in a skillet, and assemble your tacos (you can use two tortillas layered for a more authentic “street taco”) and pile on the toppings.
How to amplify your tacos
Like I said before, you can use whatever toppings you’d like, you can even serve these in a hard taco shell – after all, you’re the one eating them! I wanted to keep it simple with the ingredients to really authenticate the street taco, but if you want to add a bit more flavor or depth, try these options!
- Jalapenos
- Salsa
- Banana Peppers
- Cowboy Caviar
- Refried Beans
- Barbacoa Beef
- Cotija (Mexican Cheese)
- Guacamole
- Any cheese you like! Cheddar, Pepper Jack, Jalapeno etc
- Hot Sauce
- Shredded lettuce, spinach or coleslaw mix
- Chopped Onions or Scallions
- Chimichurri Sauce
- Sliced Olives
- Extra lime wedges!
I recommend serving these tacos with a side of Corn Salad and a Pina Colada – you know, because.. it just makes sense.
How to store leftover tacos
Store leftover chicken and toppings separately in airtight containers in the fridge, the chicken will keep for up to 3 days.
Other Delicious Recipes To Try
- Super Easy Taco Dip
- Cheesy Taco Pasta
- Vietnamese Fish Tacos
- Fish Tacos
- Taco Soup
- Cheesy Beef Quesadilla
- Steak Fajitas
- Air Fryer Chicken Nuggets
- Esquites (Mexican Street Corn Salad)
- Breakfast Tacos
Chicken Street Tacos
Ingredients
For the chicken
- 1½ pounds chicken thighs skinless and boneless
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 cloves garlic minced
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
For the tacos
- 6 soft tortillas small or medium
- 1 avocado sliced
- cilantro chopped
- tomatoes chopped
- sour cream
Instructions
- Prep the Chicken: Wash and dry the chicken thighs. Put them into a large resealable freezer bag.
- Marinate Chicken: Add the cumin, paprika, oregano, garlic, lime juice, olive oil, salt, and pepper to the bag with the chicken. Seal the bag and squeeze it to spread all the ingredients around. Marinate for at least 1 hour.
- Cook the Chicken: Option 1: Grill the chicken. Preheat the grill over medium-high heat for 10 minutes. Grill the thighs for 3-4 minutes per side until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.
- Option 2: Bake the chicken. Preheat the oven to 425F. Place the chicken on a parchment paper lined baking sheet. Bake for 12-15 minutes or until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.
- Finish & Serve: Warm up the tortillas, either in the microwave or individually toasted in a skillet, and assemble your tacos (you can use two tortillas layered for a more authentic "street taco") and pile on the toppings.
Tips & Notes:
- Nutritional information includes tortillas and toppings.
- Store leftover chicken and toppings separately in airtight containers in the fridge, the chicken will keep for up to 3 days.
