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Grilled Chicken Street Tacos
My family goes crazy for these grilled Chicken Street Tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 632 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Tacos:
- 1.5 pounds boneless skinless chicken thighs , or breasts
- 24 white corn tortillas , warmed
- 2 cups Pico de Gallo
- 1 /2 cup fresh cilantro , chopped
- 6 Lime wedges
- More optional toppings: guacamole, sour cream, pickled red onion, hot sauce
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons fresh lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
- Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
- Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
- Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.
Cup of Yum
Notes
- Serving Size is 3 tacos.
- Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side.
- you don’t have to double-up on the tortillas to serve them.
- Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side.
- Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.
Nutrition Information
Serving
4g
Calories
632kcal
(32%)
Carbohydrates
94g
(31%)
Protein
43g
(86%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
1654mg
(69%)
Potassium
905mg
(26%)
Fiber
13g
(52%)
Sugar
14g
(28%)
Vitamin A
2296IU
(46%)
Vitamin C
26mg
(29%)
Calcium
190mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 632
% Daily Value*
| Serving | 4g | |
| Calories | 632kcal | 32% |
| Carbohydrates | 94g | 31% |
| Protein | 43g | 86% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 1654mg | 69% |
| Potassium | 905mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 2296IU | 46% |
| Vitamin C | 26mg | 29% |
| Calcium | 190mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.