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chicken street tacos recipe
Ash Tyrrell

Chicken Street Tacos Recipe

When it comes to quick, satisfying meals, chicken street tacos are always at the top of my list. They’re small, packed with flavor, and totally customizable — perfect for everything from weeknight dinners to backyard gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1½  lbs boneless skinless chicken thighs – thighs stay juicier and more flavorful than breasts.
  • 2  Tbsp olive oil – helps the seasoning stick and aids in caramelization.
  • 2  Tbsp fresh lime juice – acids tenderize and brighten flavor.
  • 3  Tbsp chicken taco seasoning – blend fresh spices for a bold homemade taste.
  • 1  cup chopped romaine lettuce – adds a crisp refreshing bite.
  • ½  red onion thinly sliced – sharpness balances the rich chicken.
  • 1  jalapeño sliced – for a mild heat; adjust to your preference.
  • ¼  cup fresh cilantro chopped – offers bright, herbaceous notes.
  • Cilantro lime crema – creamy and tangy finish.
  • 8  small corn or flour tortillas – corn gives an authentic texture; if they crack warm them before using.
  • Lime wedges – for finishing tang.

Method
 

  1. In a bowl, whisk together olive oil, fresh lime juice, and chicken taco seasoning. This mixture not only flavors the chicken deeply but also helps create a nice crust when grilled. The tang of lime works with the spices to tenderize, giving you juicy, flavorful results.
  2. Add the chicken thighs to the bowl and coat thoroughly with the marinade. Let it sit for at least 30 minutes at room temperature, or refrigerate up to 24 hours for deeper flavor. Longer marinating time allows flavors to penetrate, making each bite more delicious.
  3. Preheat your grill or pan to medium-high. Remove chicken from marinade, shaking off excess. Grill each side for about 4–6 minutes, or until it reaches an internal temperature of 165 °F. The heat caramelizes the spices and locks in juices, creating that ideal char and tender texture.
  4. Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. This step is vital—it lets the juices redistribute, ensuring every bite stays moist. Then slice the chicken into thin strips, perfect for taco assembly.
  5. Quickly warm the tortillas on the grill or stove until they’re soft and pliable—this enhances both texture and flavor. Warm tortillas are less likely to break when wrapped around the filling.
  6. Place a few slices of chicken onto each warm tortilla. Add chopped romaine, sliced onion, jalapeño, cilantro, and drizzle with cilantro lime crema. Finish with a squeeze of fresh lime. The balance of savory, creamy, and acidic elements ensures a vibrant and satisfying taco.
  7. Serve immediately while everything’s warm and fresh. If you’re prepping ahead, store the components—chicken, tortillas, toppings—separately in the fridge and assemble just before serving to maintain optimal texture.