Chicken Street Tacos

Name: Chicken Street Tacos
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 tacos
Ingredients: 2½ lbs chicken thighs; ¼ cup lime juice; 2 chipotle peppers in adobo sauce; 2 tbsp adobo sauce; 1 tbsp cumin; 2 tsp paprika; 2 tsp salt; 1 tsp pepper; 1 tbsp olive oil; 2 cups cooked rice; 1 tbsp olive oil; ¼ cup chopped cilantro; 2 tbsp lime juice; salt to taste; 6 roma tomatoes; 5 cloves garlic; 1 medium white onion; 1 Jalapeno pepper; 1 Serrano pepper; ½ bunch cilantro; 1 tbsp olive; 2 tbsp lime juice; salt to taste; 1 medium red onion; 1 tbsp sugar; 1 tsp salt; 1 cup water; 1 cup vinegar; ¼ cup lime juice; 12 oz coleslaw mix

User Reviews

4.8

42 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
12 tacos
Calories
287 kcal
Course
Main Course
Cuisine
Mexican

Chicken Street Tacos

Iris Warren

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Chicken Street Tacos made from chipotle marinated chicken with a cabbage slaw, cilantro lime rice, salsa roja, and pickled onions. One of the most flavor packed bites you will ever encounter :)

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Ingredients

Servings

For the Chicken

2½ lbs chicken thighs
¼ cup lime juice
2 chipotle peppers in adobo sauce
2 tbsp adobo sauce
1 tbsp cumin
2 tsp paprika
2 tsp salt
1 tsp pepper
1 tbsp olive oil

For the Rice

2 cups cooked rice
1 tbsp olive oil
¼ cup chopped cilantro
2 tbsp lime juice
salt to taste

For the Salsa Roja

6 roma tomatoes
5 cloves garlic
1 medium white onion
1 Jalapeno pepper
1 Serrano pepper
½ bunch cilantro
1 tbsp olive
2 tbsp lime juice
salt to taste

For the Pickled Onions

1 medium red onion
1 tbsp sugar
1 tsp salt
1 cup water
1 cup vinegar
¼ cup lime juice

For the Slaw

12 oz coleslaw mix
¼ cup mayonnaise
1 tbsp adobo sauce
1 tbsp lime juice
salt and pepper to taste

For the Tortillas

12 corn tortillas

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Instructions

Most of this stuff can/should be done the night before. The pickeled onions absolutely should be made at least a day in advance so they have time to pickle. The salsa can be prepared well ahead of time. Using leftover rice is also works.

For the Chicken

In a large ziplock bag, add the chicken, lime juice, minced chipotle peppers, the adobo sauce from the can, spices, and oil. Mix everything together in the bag until the chicken is coated. Remove as much air as possible and allow to marinate in the fridge at least an hour.
For the most authentic flavor using a flat top is best. It just makes food taste better. Cast iron is second best, any skillet will work though. Heat the skillet over medium high heat.
Add a little bit of oil and cook the chicken for 3-4 minutes each side.
Remove the chicken and cut into a small dice. Return to the skillet to obtain color on all sides.

For the Rice

Cook the rice using your preferred method. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind.
Measure out 2 cups of rice and add to a bowl. Add in the chopped cilantro, oil, and lime juice and salt to taste.

For the Salsa Roja

Preheat your oven to 400°F.
Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.
Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened. You may want to remove the skins from the tomatoes to avoid any stringy bits.
Place the roasted vegetables to a blender, add in ½ bunch of cilantro, 2 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.

For the Pickled Onions

Cut the onion into thin slices.
In a mason jar, add the sugar, salt, water, and vinegar. Shake to dissolve the solids.
Add in the onions and top off the jar with lime juice.
Place in the fridge over night. They will last a few weeks.

For the Slaw

In a large bowl, mix all of the ingredients together.

For the Tacos

Heat the tortillas in a dry skillet until they have heated and are pliable.
Top with rice first, then chicken, slaw, salsa, and pickled onions.
How many tacos this makes will obviously depend on how much you fill each one. For nutrition information purposes I am going to go with 12 tacos. It is difficult to estimate nutritional information for these because you will have extras of the toppings leftover.