Gluten-Free Street Tacos
Get ready to savor the vibrant flavors of classic street tacos with a gluten-free twist! These Gluten-Free Street Tacos feature tender, marinated chicken thighs infused with zesty lime juice, smoky spices, and fresh garlic, paired perfectly with homemade gluten-free corn tortillas, crafted from masa harina for authentic taste and texture. Topped with crisp white onion, fragrant cilantro, creamy avocado, and your favorite gluten-free salsa, these tacos deliver a mouthwatering burst of flavor in every bite. Ideal for weeknight dinners or lively gatherings, this recipe is packed with bold, fresh ingredients and comes together in just under one hour. Serve them with lime wedges on the side for a refreshing finish, and enjoy a healthy, gluten-free take on this beloved Mexican classic!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups Corn masa harina (gluten-free)
- 1.5 cups Warm water
- 0.5 tsp Salt (for tortillas)
- 0.5 cup White onion (chopped)
- 0.25 cup Cilantro (chopped)
- 0.5 cup Salsa (your choice, gluten-free)
- 1 Avocado (sliced)
- 4 Lime wedges
Instructions
In a medium bowl, prepare the chicken marinade by mixing together lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
Add the chicken thighs to the marinade. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the gluten-free tortillas. In a large bowl, combine corn masa harina and salt. Gradually add warm water and mix until a dough forms.
Divide the dough into 12 equal-sized balls. Cover the dough balls with a damp cloth to prevent them from drying out.
Using a tortilla press or rolling pin, flatten each ball between two pieces of parchment paper until it's about 6 inches in diameter.
Preheat a griddle or skillet over medium heat. Cook each tortilla for 1-2 minutes per side, or until lightly golden and cooked through. Set the tortillas aside and keep them warm.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 4-5 minutes per side, or until fully cooked and they reach an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing into small pieces.
Assemble the tacos: Place a few pieces of chicken on each tortilla and top with chopped white onion, cilantro, salsa, avocado slices, and a squeeze of lime juice.
Serve immediately and enjoy your gluten-free street tacos!
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 12.4 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2958 mg | 63% | |
*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.
