Chicken Street Tacos: Authentic Recipe & Easy Guide Recipe

Introduction

Chicken street tacos are a flavorful and easy-to-make dish that captures the vibrant tastes of traditional Mexican street food. With tender marinated chicken, fresh toppings, and warm corn tortillas, these tacos are perfect for a quick weeknight dinner or a festive gathering.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup lime juice, freshly squeezed (about 2-3 limes)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 small corn tortillas (street taco size)
• 1 tablespoon olive oil (for cooking tortillas)
• 1/2 cup finely chopped white onion
• 1 cup chopped cilantro
• Lime wedges, for serving
• Your favorite salsa (tomatillo salsa or spicy red salsa recommended)
• Pickled onions (recipe below)
• Queso fresco, crumbled (optional)
• Avocado slices or guacamole (optional)
• Radishes, thinly sliced (optional)
• 1 red onion, thinly sliced (for pickled onions)
• 1/2 cup white vinegar (for pickled onions)
• 1/4 cup water (for pickled onions)
• 1 tablespoon sugar (for pickled onions)
• 1 teaspoon salt (for pickled onions)
• 1/2 teaspoon black peppercorns (optional, for pickled onions)

Instructions

1. Step 1: In a medium bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper to create the marinade.
2. Step 2: Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
3. Step 3: Prepare the pickled onions by placing thinly sliced red onion in a heat-safe jar or bowl.
4. Step 4: In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns (if using). Bring to a simmer, stirring until sugar and salt dissolve.
5. Step 5: Pour the hot vinegar mixture over the onions, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
6. Step 6: To cook the chicken using a skillet: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the marinated chicken in a single layer (cook in batches if necessary).
7. Step 7: Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest, then shred with two forks.
8. Step 8: (Optional) To grill the chicken, preheat grill to medium-high and oil the grates. Thread chicken onto skewers and grill for 8-10 minutes, turning occasionally until cooked through. Let rest before shredding.
9. Step 9: Warm the tortillas by heating a dry skillet or griddle over medium heat. Cook each tortilla for 15-20 seconds per side until soft and warm. Keep wrapped in a towel while warming the rest.
10. Step 10: Assemble the tacos by placing shredded chicken on a warm tortilla. Top with chopped white onion, cilantro, pickled onions, and squeeze lime juice over.
11. Step 11: Add salsa of choice, then optionally sprinkle with queso fresco, add avocado or guacamole, and garnish with radishes.
12. Step 12: Serve immediately and enjoy your authentic chicken street tacos!

Tips & Variations

• For extra smoky flavor, use smoked paprika and consider grilling the chicken instead of cooking in a skillet.
• Marinate the chicken overnight to deepen the flavors.
• Use fresh corn tortillas for the best texture and taste.
• Add pickled jalapeños for more heat and tanginess.
• Substitute chicken thighs with boneless chicken breasts, but thighs remain juicier.

Storage

Store leftover shredded chicken and pickled onions separately in airtight containers in the refrigerator for up to 3 days. Warm chicken gently on the stovetop or microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped and stored for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but thighs tend to stay juicier and more flavorful after cooking.

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes, but for best results, marinate for 2-4 hours or overnight to enhance the flavors.

Chicken Street Tacos: Authentic Recipe & Easy Guide Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

These authentic Chicken Street Tacos offer a vibrant and flavorful Mexican experience with tender, marinated chicken thighs grilled or skillet-cooked to perfection, served on warm corn tortillas with fresh toppings like pickled onions, cilantro, and lime. This easy recipe includes a quick guide to making pickled onions and assembling the tacos for an irresistible street-style meal at home.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (including marinating and pickling time; longer if marinated overnight)
• Yield: 24 street tacos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice (about 2–3 limes)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Tortillas and Cooking

• 24 small corn tortillas (street taco size)
• 1 tablespoon olive oil (for cooking tortillas)

Toppings

• 1/2 cup finely chopped white onion
• 1 cup chopped cilantro
• Lime wedges, for serving
• Your favorite salsa (e.g., tomatillo salsa or spicy red salsa)
• Pickled onions (see pickling ingredients below)
• Queso fresco, crumbled (optional)
• Avocado slices or guacamole (optional)
• Radishes, thinly sliced (optional)

Pickled Onions

• 1 red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns (optional)

Instructions

1. Prepare the Chicken Marinade: In a medium bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper to create the marinade.
2. Marinate the Chicken: Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight for the best flavor.
3. Make the Pickled Onions: Thinly slice red onion. In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns. Bring to a simmer, stirring until sugar and salt dissolve. Pour the hot vinegar mixture over the onions in a jar or bowl, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
4. Cook the Chicken (Skillet Method): Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add the marinated chicken in a single layer, cooking in batches if necessary. Cook for 5-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Remove chicken and let rest for a few minutes, then shred using two forks.
5. Cook the Chicken (Grilling Method): Preheat grill to medium-high heat and lightly oil the grates. Thread marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally until cooked through (165°F/74°C). Remove from grill, let rest briefly, then shred with forks.
6. Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Cook each tortilla for 15-20 seconds per side until warmed and pliable. Stack tortillas in a warmer or wrap in a clean towel to keep warm.
7. Assemble the Tacos: Place a warmed tortilla on a plate. Add a generous amount of shredded chicken to the center. Top with chopped white onion, cilantro, and pickled onions. Squeeze lime wedge over the top and add a dollop of salsa. Optionally, sprinkle with crumbled queso fresco, add avocado slices or guacamole, and garnish with thinly sliced radishes. Serve immediately and enjoy your authentic chicken street tacos!

Notes

• Marinate the chicken overnight for the most intense flavor.
• Choose corn tortillas for authentic street taco experience.
• Pickled onions can be prepared ahead and stored in the refrigerator for up to 2 weeks.
• Use a cast iron skillet for best searing results if cooking indoors.
• Adjust cayenne pepper to your preferred spice level or omit for milder tacos.
• Leftover chicken can be refrigerated and used in salads or wraps.
• Make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keywords: chicken street tacos, Mexican street food, grilled chicken tacos, authentic tacos, easy chicken tacos, pickled onions, corn tortillas