Description
These authentic chicken street tacos bring bold Mexican flavor with juicy marinated chicken, warm corn tortillas, and fresh toppings like onion, cilantro, and lime. Perfect for weeknight dinners or festive gatherings.
Ingredients
700 g (1½ lb) boneless skinless chicken thighs
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 2 limes)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
12 small corn tortillas (10–12 cm / 4–5 inches)
½ cup finely diced white onion (75 g)
½ cup chopped fresh cilantro (15 g)
1 avocado, sliced
1 lime, cut into wedges
100 g queso fresco (optional)
Instructions
In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Add chicken thighs and coat well with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Heat a skillet or grill pan over medium-high heat and cook the chicken for 6–7 minutes per side until fully cooked.
Remove chicken from heat and let it rest for 5 minutes before chopping into small pieces.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
Fill each tortilla with chopped chicken.
Top with diced onion, chopped cilantro, avocado slices, and queso fresco if using.
Finish with a squeeze of fresh lime juice and serve immediately.
Notes
For deeper flavor, marinate the chicken up to 24 hours in advance. Always warm the tortillas before assembling the tacos to prevent cracking and improve texture. Add your favorite salsa for extra flavor and spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes