Gluten-Free Chicken Street Tacos
Elevate your taco night with these Gluten-Free Chicken Street Tacos—a bold, flavorful take on a classic favorite! Perfectly seasoned chicken thighs are marinated in a zesty blend of lime juice, olive oil, chili powder, and smoky spices, then pan-seared to tender perfection. Served on warm, naturally gluten-free corn tortillas, these tacos are topped with creamy avocado, crisp red onion, fresh cilantro, and a dollop of tangy sour cream for a vibrant, mouthwatering finish. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights or casual gatherings. Whether you're accommodating dietary restrictions or simply craving authentic street taco flavor, this dish is sure to delight!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 medium Lime
- 3 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 1 medium Avocado
- 0.25 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 0.25 cup Sour cream
Instructions
Juice the lime into a bowl and set aside. Dice the avocado, chop the cilantro, and finely chop the red onion. Set these aside for topping.
In a large mixing bowl, combine olive oil, lime juice, chili powder, garlic powder, onion powder, cumin, paprika, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade and ensure they are well coated. Allow the chicken to marinate for at least 10 minutes, or up to an hour in the refrigerator for more flavor.
Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated chicken thighs.
Cook the chicken for 6-8 minutes on each side, or until fully cooked and nicely browned. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized strips.
Warm the corn tortillas by lightly heating them in another skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds until warm.
To assemble the tacos, place strips of chicken onto each tortilla and top with diced avocado, chopped red onion, chopped cilantro, and a dollop of sour cream.
Serve immediately while the tortillas are warm and enjoy your delicious gluten-free chicken street tacos!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 11.1 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 383 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2595 mg | 55% | |
*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.
