Chicken Street Tacos
Elevate your taco night with vibrant, flavor-packed Chicken Street Tacos, a crowd-pleasing recipe that's perfect for busy weeknights or festive gatherings. Made with tender, juicy chicken thighs marinated in a zesty blend of lime juice, olive oil, and bold spices like cumin, chili powder, and paprika, these tacos are bursting with smoky, citrusy goodness. The chicken is grilled or skillet-seared to perfection, then chopped and served atop warm corn tortillas. Layer each taco with fresh salsa or pico de gallo, creamy avocado slices, crisp onion, and a sprinkle of fragrant cilantro for an irresistible combination of textures and flavors. Served with lime wedges for a final tangy finish, these easy homemade street tacos are ready in just 40 minutes and will transport your taste buds straight to the heart of Mexico. Perfect for taco enthusiasts searching for quick, healthy, and authentic recipes!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 12 small corn tortillas
- 1 small onion, finely chopped
- 1 cup fresh salsa or pico de gallo
- 1 avocado, sliced
- 4 lime wedges
Instructions
In a medium bowl, mix the olive oil, lime juice, cumin, chili powder, paprika, garlic powder, salt, and black pepper to form a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Heat a large skillet or grill over medium-high heat. Once hot, add the chicken thighs.
Cook the chicken for about 5-7 minutes on each side, or until fully cooked with an internal temperature of at least 165°F (74°C).
Remove the chicken from the heat and let it rest for a few minutes before chopping it into small, bite-sized pieces.
Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds on each side or until pliable and warm.
To assemble the tacos, divide the chicken among the warm tortillas.
Top each taco with chopped onion, fresh salsa or pico de gallo, a few avocado slices, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 7.6 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 350 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
