Easy Chicken Street Tacos (Print-Friendly Version)
Tender marinated chicken tucked in warm tortillas with cilantro, onion, and a splash of lime.
# What You’ll Need to Make This:
→ Chicken Marinade
01 -
680 g boneless skinless chicken thighs
02 -
45 ml fresh lime juice (about 2 limes)
03 -
30 ml olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon dried oregano
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
→ For Serving
11 -
8–12 small corn tortillas
12 -
80 g white onion, finely chopped
13 -
15 g fresh cilantro, chopped
14 -
Lime wedges
→ Optional Toppings
15 -
Cotija cheese
16 -
Avocado slices
17 -
Salsa verde
18 -
Pickled red onions
# How to Prepare:
01 -
In a large bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Whisk until fully blended.
02 -
Add chicken thighs to the bowl and toss thoroughly until evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
03 -
Heat a skillet or grill over medium-high heat. Remove chicken from the marinade and cook for 5–7 minutes per side until golden, slightly charred, and the internal temperature reaches 74°C.
04 -
Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then slice or dice into bite-sized pieces.
05 -
Heat corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, until pliable and lightly toasted.
06 -
Fill each tortilla with sliced chicken. Garnish with chopped onion, fresh cilantro, and a squeeze of lime. Add optional toppings as desired.
# Extra Tips:
01 -
For optimal flavor, marinate the chicken overnight if time allows.
02 -
Gently warming the tortillas improves their texture and flexibility.