Mexican Street Tacos with Mojo and Pico De Gallo
Experience the vibrant flavors of Mexico with these irresistible Mexican Street Tacos with Mojo and Pico de Gallo! Featuring your choice of tender, marinated chicken thighs or skirt steak, these tacos are infused with the zesty brightness of a garlic- and citrus-forward mojo marinade. Topped with fresh, homemade pico de gallo—loaded with juicy tomatoes, red onions, and a hint of jalapeño spice—these tacos bring authentic street food charm straight to your table. Whether served on warm corn or flour tortillas and finished with optional toppings like creamy avocado or crumbled queso fresco, these tacos are perfect for weeknight dinners or festive gatherings. Quick and easy to prepare, this recipe combines bold, fresh ingredients with simple grilling techniques for a mouthwatering meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 pieces Flour or corn tortillas
- 1.5 pounds Boneless chicken thighs or skirt steak
- 4 pieces Garlic cloves (minced)
- 0.5 cups Fresh orange juice
- 0.25 cups Fresh lime juice
- 0.25 cups Olive oil
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 3 medium Tomatoes (diced)
- 0.5 cup Red onion (finely chopped)
- 0.5 cup Cilantro (chopped)
- 1 piece Jalapeño (deseeded and finely diced)
- 2 tablespoons Lime juice (for pico)
- 0.5 teaspoons Salt (for pico)
- 1 as needed Optional toppings (e.g., sliced radishes, avocado, or crumbled queso fresco)
Instructions
Prepare the mojo marinade: In a bowl, whisk together minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and black pepper.
Place the chicken or skirt steak in a large resealable bag or shallow dish. Pour the mojo marinade over the meat, ensuring it is fully coated. Marinate in the refrigerator for 1-2 hours.
While the meat marinates, prepare the pico de gallo: In a medium bowl, combine diced tomatoes, red onion, chopped cilantro, diced jalapeño, lime juice, and salt. Mix well and set aside.
Preheat a grill or grill pan to medium-high heat. Remove the chicken or steak from the marinade and cook for 4-5 minutes per side, or until the internal temperature for chicken reaches 165°F (74°C), or steak is cooked to your desired doneness.
Let the cooked meat rest for 5 minutes, then slice it into bite-sized pieces or thin strips.
Warm the tortillas on the grill or a skillet until pliable, about 20-30 seconds per side.
Assemble the tacos: Place a portion of the cooked meat on each tortilla, top with pico de gallo, and any optional toppings like sliced radishes, avocado, or crumbled queso fresco.
Serve immediately and enjoy your authentic Mexican street tacos!
Nutrition Facts
Calories |
3984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 8831 mg | 384% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 39.8 g | ||
| Protein | 235.5 g | 471% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 933 mg | 72% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 4124 mg | 88% | |
*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.
