Chicken Street Tacos: Authentic Recipe & Easy Guide Recipe

Introduction

These Chicken Street Tacos capture authentic Mexican flavors with juicy, marinated chicken and vibrant toppings. Easy to prepare and perfect for a casual meal, they bring a delicious combination of tangy, spicy, and fresh elements in every bite.

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 (recommend tomatillo salsa or spicy red salsa)
• Pickled onions (recipe below)
• Queso fresco, crumbled (optional)
• Avocado slices or guacamole (optional)
• Radishes, thinly sliced (optional)

Instructions

1. Step 1: Prepare the Chicken Marinade by whisking together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper in a medium bowl.
2. Step 2: Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for best flavor.
3. Step 3: To make the Pickled Onions, thinly slice the red onion. In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns (if using). Bring to a simmer, stirring until sugar and salt dissolve.
4. Step 4: Place sliced onions in a heat-safe jar or bowl and pour the hot vinegar mixture over them. Ensure onions are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes.
5. Step 5: Cook the Chicken using a skillet: heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add chicken in a single layer (cook in batches if needed), cooking 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest, then shred with forks.
6. Step 6: Alternatively, grill the chicken by preheating the grill to medium-high and lightly oiling the grates. Thread chicken onto skewers and grill 8-10 minutes, turning occasionally, until done. Let rest, remove from skewers, and shred.
7. Step 7: Warm the tortillas on a dry skillet or griddle over medium heat for 15-20 seconds per side until soft and heated through. Keep warm wrapped in a towel or tortilla warmer.
8. Step 8: Assemble the tacos by placing shredded chicken on a warm tortilla, then topping with chopped white onion, cilantro, pickled onions, a squeeze of lime, and your favorite salsa. Add queso fresco, avocado slices or guacamole, and radishes if desired.
9. Step 9: Serve immediately and enjoy your flavorful Chicken Street Tacos!

Tips & Variations

• For extra smoky flavor, use smoked chili powder or add a dash of chipotle powder to the marinade.
• If you prefer less heat, omit the cayenne pepper.
• Soft flour tortillas can be substituted if corn tortillas aren’t available, but traditional street tacos use corn.
• Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
• Add a splash of orange juice to the marinade for a citrusy twist.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas wrapped separately to prevent sogginess. Reheat chicken gently in a skillet or microwave until warmed through. Pickled onions keep well for up to 2 weeks refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful when cooked in this recipe.

How do I keep tortillas from tearing?

Warming tortillas briefly on a dry skillet helps prevent tearing and makes them more pliable. Keep them covered and warm until ready to serve.

Chicken Street Tacos: Authentic Recipe & Easy Guide Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

This authentic Chicken Street Tacos recipe features tender marinated chicken thighs cooked either in a skillet or grilled, served on warm corn tortillas with fresh toppings including pickled onions, cilantro, onion, lime, and your favorite salsa. Perfectly balanced with smoky, tangy, and spicy flavors, these tacos offer a genuine taste of Mexican street food and are easy to prepare for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes (including marinating and pickling time)
• Yield: 24 street tacos 1x
• Category: Main Dish
• Method: Stovetop
• 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 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)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Tortillas and Toppings

• 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 (e.g. tomatillo or spicy red salsa)
• 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 until combined.
2. Marinate the Chicken: Add the chicken pieces to the marinade and toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for best flavor absorption.
3. Make the Pickled Onions: Thinly slice the red onion. In a small saucepan, combine white vinegar, water, sugar, salt, and black peppercorns (if using). Bring to a simmer, stirring occasionally until sugar and salt are dissolved.
4. Pickle Onions: Place the sliced red onions in a heat-safe jar or bowl. Pour the hot vinegar mixture over the onions making sure they’re fully submerged. Allow to cool to room temperature, then cover and refrigerate for at least 30 minutes or longer to deepen flavor.
5. Cook the Chicken (Skillet Method): Heat a large skillet, preferably cast iron, over medium-high heat and add a tablespoon of olive oil. Add marinated chicken in a single layer, cooking in batches if necessary. Cook for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes, then shred the chicken with two forks.
6. Alternate Chicken Cooking (Grilling Method): Preheat grill to medium-high heat and lightly oil grates. Thread marinated chicken pieces onto skewers. Grill chicken for 8-10 minutes, turning occasionally until cooked through and reaching 165°F (74°C). Remove from grill, let rest, then shred.
7. Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Cook each tortilla for 15-20 seconds per side until warmed through and pliable. Stack them in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
8. Assemble the Tacos: Place a warm tortilla on a plate. Add a generous portion of shredded chicken. Top with finely chopped white onion, chopped cilantro, pickled onions, and a squeeze of fresh lime juice. Add a spoonful of your preferred salsa. Optionally, sprinkle with crumbled queso fresco, add avocado slices or guacamole, and garnish with thinly sliced radishes.
9. Serve: Serve immediately and enjoy the vibrant flavors of authentic Mexican street tacos.

Notes

• Marinating the chicken overnight results in deeper flavor and more tender meat.
• Cayenne pepper is optional; omit or adjust to control heat level.
• If you don’t have a grill, the skillet method yields equally delicious results.
• Pickled onions can be made ahead and stored in the refrigerator for up to a week.
• Warm tortillas just before serving for best texture and flavor.
• Feel free to customize toppings to your preference including different salsas, cheeses, or fresh vegetables.

Keywords: chicken street tacos, Mexican tacos, easy chicken tacos, authentic street tacos, pickled onions, grilled chicken tacos, skillet chicken tacos