Servings
Font
Back
Grilled Chicken Street Tacos
5 from 204 votes

Grilled Chicken Street Tacos

This recipe for Grilled Chicken Street Tacos features marinated boneless, skinless chicken thighs grilled to achieve a slightly charred exterior and juicy interior. The chicken is seasoned with a blend of lime juice, garlic, cumin, ancho chili powder, and cilantro, contributing to a bright, smoky flavor. Served on warm mini corn tortilla shells, the tacos are topped with fresh avocado slices, chopped onion, and cilantro, with optional lime juice and hot sauce to finish. This combination delivers savory, tangy, and fresh notes ideal for a satisfying handheld meal.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 1/2 lbs chicken thigh boneless, skinless, trimmed
  • 1/4 cup lime juice fresh
  • 1/4 cup olive oil
  • 3 cloves garlic peeled and smashed
  • 2 tsp cumin ground
  • 1 1/2 tsp ancho chili powder
  • 1/4 cup cilantro chopped, fresh
  • salt freshly ground
  • black pepper freshly ground
For serving
  • 12 mini corn taco shell double up if desired, warmed
  • 1 avocado cored and sliced, large
  • 1 onion chopped, small, red or yellow
  • 3 Tbsp cilantro chopped
  • lime for serving (optional, wedges

Instructions

    Cup of Yum
  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
  2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
  3. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). 
  4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). 
  5. Transfer to a plate, cover with foil and let rest 5 minutes.
  6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
  7. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

Notes

  • Marinate the chicken for at least 1 hour and up to 6 hours to enhance flavor without affecting texture.
  • Use boneless, skinless chicken thighs for juicier, more flavorful tacos compared to breast meat.
  • Let grilled chicken rest covered for 5 minutes to keep it moist before dicing.
  • Doubling the mini corn tortillas helps hold the filling securely and improves texture.
  • Consider making homemade guacamole as an alternative topping to sliced avocado.