Chicken Street Tacos (Printable version)

Tender chicken with zesty garnishes in warm tortillas - a taste of authentic Mexican cuisine.

# What you need:

→ For the Chicken

01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ For the Tacos

11 - 8 small corn tortillas
12 - ½ cup white onion, finely diced
13 - ½ cup fresh cilantro, chopped
14 - 1 medium avocado, sliced
15 - 1 lime, cut into wedges
16 - ½ cup crumbled cotija cheese (optional)
17 - salsa or hot sauce (optional)

# How to make it:

01 - Whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper in a medium bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, toss to coat evenly, and let sit at room temperature for at least 15 minutes or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5 to 6 minutes per side until fully cooked through with an internal temperature of 165°F and nicely browned exterior.
04 - Transfer cooked chicken to a cutting board and let rest for 3 minutes to retain juices, then chop into bite-sized pieces.
05 - Heat corn tortillas in a dry skillet or directly over a gas flame for approximately 30 seconds per side until soft, warm, and pliable.
06 - Fill each warm tortilla with chopped chicken, then top with diced white onion, fresh cilantro, avocado slices, and crumbled cotija cheese if desired.
07 - Serve immediately with fresh lime wedges and salsa or hot sauce on the side for squeezing and drizzling.

# Expert tips:

01 -
  • The marinade works double duty, tenderizing the chicken while building layers of flavor that actually taste better than most takeout
  • Everything comes together in 35 minutes but tastes like it simmered all afternoon
  • These tacos are naturally gluten-free and endlessly customizable for everyone at your table
02 -
  • Do not skip resting the chicken after cooking, those juices need to redistribute or you will end up with dry meat
  • Warm your tortillas just before serving because cold corn tortillas crack and fall apart
  • The lime wedges are not garnish, squeeze fresh juice over each taco right before eating
03 -
  • Pat the chicken dry before marinating if it has excess moisture, this helps those spices really stick and creates better browning
  • Keep your warm tortillas wrapped in a clean kitchen towel until serving so they stay soft

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