Chicken Street Tacos
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
-
Servings
6
-
Calories
323 kcal
-
Course
Condiments
-
Cuisine
Mexican
Chicken Street Tacos
Report
With tender, juicy marinated chicken and a simple homemade salsa, these Mexican chicken street tacos are a standout. Your whole family will love them and you'll love how easy they are to make!
Share:
Ingredients
For the Mexican Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs 6-8 chicken thighs
- 3 tablespoons vegetable oil divided
- 1.5 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoons dried chopped onion
- 1 teaspoons dried oregano
- 1 teaspoons cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 limes
For the tacos
- 12 corn tortillas or 24 (see note)
- 1/2 large red onion finely diced
- 1/2 cup chopped cilantro
- 1 Jalapeno pepper seeded and finely diced (optional)
- 1/8 teaspoon salt
- 1/2 lime, juice of
Instructions
To make the Chicken Street Taco Meat
- Pour 1 tablespoon of the oil over the chicken thighs and toss to coat. Add the seasonings and work the chicken until the seasoning is evenly coated.
- Squeeze lime juice over the top and then place the chicken in a container, or zip top bag and allow the chicken thighs to marinate for 20 minutes, or up to 8 hours.
- Once ready to cook, heat 1 tablespoon of oil in a large heavy skillet over medium heat. When the oil is hot, olace the chicken thighs in a single layer in the pan. Let the chicken cook 4-6 minutes without turning, then flip the chicken thighs, reduce the heat to low, and cover the pan and cook on the other side for an additional 4-6 minutes.
- The chicken is done when it reached 165˚F internal temperature. Remove the chicken from the heat. Let it rest for 5 minutes, then chop into small bite sized pieces.
To make the salsa topping
- Combine the onion, cilantro, and jalapeno. Sprinkle with salt, then pour the lime juice over and stir to coat.
To assemble the tacos
- Heat a few drops of the remaining oil in a large skillet over high heat. Once hot add one or more tortillas to the skillet so they are not overlapping. Allow the tortilla to heat for about 20-30 seconds then flip and heat an additional 20-30 seconds. Remove from the skillet. Repeat with each tortilla adding a few drops of oil between each batch.
- Lay each tortilla out. Add a scoop of the chicken street taco meat, then a scoop of the onion salsa. Fold and repeat until all street tacos are made.
Notes
- Yield
- This recipe should make 12 tacos with standard sized corn tortillas. If you use the smaller "street taco" sized tortillas it will make about 24 tacos.
- Tortillas
- Some street tacos are served on a double tortilla. If you want to do this, simply double the number of tortillas and you will need an extra tablespoon of cooking oil to heat them in.
- Toppings
- I recommend serving these Chicken Street Tacos with the onion salsa I have in the recipe, however, these tacos and the taco meat is delicious topped with many things including:
- How to Store: To save leftovers, keep the meat separate from the tortillas and salsa and divide into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Store: To save leftovers, keep the meat separate from the tortillas and salsa and divide into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Freeze: The taco filling can be stored in an airtight container or freezer bag for up to 1 month.
- How to Freeze: The taco filling can be stored in an airtight container or freezer bag for up to 1 month.
- How to Reheat: Reheat in a skillet over medium heat with a splash of chicken broth.
- How to Reheat: Reheat in a skillet over medium heat with a splash of chicken broth.
- Sour cream or Mexican crema
- Guacamole
- Cheese
- Pico de gallo
- Corn salsa
Nutrition Information
Show Details
Serving
2tacos
Calories
323kcal
(16%)
Carbohydrates
27g
(9%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
329mg
(14%)
Potassium
445mg
(13%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
396IU
(8%)
Vitamin C
10mg
(11%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 323kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 329mg | 14% |
| Potassium | 445mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
