Print

Chicken Street Tacos – 22 Grams of Protein Per Serving!

Chicken street tacos on charred corn tortillas topped with white onion, cilantro, and lime wedges
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick, flavorful, and family-approved chicken street tacos with juicy marinated chicken thighs, charred corn tortillas, and fresh toppings. A simple weeknight dinner ready in 25 minutes of active cooking time.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts as a substitute)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 to 10 soft corn tortillas
  • 0.5 cup chopped white onion
  • 0.5 cup chopped fresh cilantro
  • Lime wedges for serving
  • Optional: sliced avocado, crumbled cotija cheese, pickled red onions, salsa verde

Instructions

  1. In a bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes at room temperature or overnight in the fridge for best flavor. Marinate time is not included in prep or cook time.
  2. Heat a grill or skillet over medium-high heat until very hot. Add the marinated chicken and cook 5 to 7 minutes per side until cooked through, lightly charred, and internal temperature reaches 165 degrees F. Do not press down on the chicken while cooking.
  3. Remove from heat and let the chicken rest on a cutting board for 5 minutes. Slice into thin strips or small bite-sized pieces.
  4. Heat corn tortillas in a dry skillet or over a low gas flame for 20 to 30 seconds per side until warm and slightly charred with light char marks.
  5. Layer sliced chicken into each warm tortilla. Top with chopped white onion, fresh cilantro, and a squeeze of lime. Add optional toppings as desired and serve immediately.

Notes

  • Chicken thighs are preferred for juiciness and are more forgiving if slightly overcooked. Chicken breasts work but pull them at exactly 165 degrees F.
  • Marinating overnight gives the deepest flavor. Always use fresh lime juice for best marinade results.
  • Store chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet with a small splash of broth to keep it moist.
  • Leftover chicken works great in burrito bowls, quesadillas, and lunch salads throughout the week.

Nutrition

Find it online: https://www.benefitiany.com/chicken-street-tacos/