Chicken Street Tacos
on Jan 22, 2022, Updated Aug 30, 2024
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Chicken Street Tacos that are easy, delicious, and made at home. These combine flavorful chicken in corn tortillas, then topped with a mixture of red onion, cilantro, a pinch of jalapeño, and lime. I can almost taste in now!
It was a beautiful occasion when street tacos were invented. They were originally considered a working man’s lunch because they could be transported easily and eaten quickly. Later, families brought taco carts to the city to feed workers. And the rest is yummy history.
One thing that sets street tacos apart are the size and how they are served. Street tacos are typically served on small corn tortillas. They are layered in a set of two as well. You want to find the smallest tortillas you can because you’ll want to eat a few! You can also top them with my guacamole recipe!
Table of Contents
Why You’ll Love Chicken Street Tacos
- They are tasty, can be made quickly, and are full of fresh flavors.
- I love that chicken street tacos are so filling since they are full of protein, veggies, and healthy fats.
- Street tacos are a meal that can be prepped ahead of time and then you can finish the final touches when you are ready to eat, making it a quick, easy meal.
Recipe Ingredients
- Chicken – I like to use boneless chicken thighs but any chicken will do
- Spices – garlic powder, onion powder, cumin, smoked paprika, black pepper, and chili powder
- Lime Juice – I like to use fresh limes but bottled works too
- Olive Oil – Or vegetable oil
- Onion – I like to use red or sweet onions
- Cilantro – Freshly chopped
- Jalapeños
- Small Corn Tortillas
See the recipe card below for full information on ingredients and quantities
How to Make Street Tacos
Step #1. Marinate the chicken in a mixture of spices, lime juice, and oil. Let it rest for flavor.
Step #2. Cook the chicken in a skillet until fully cooked, then let it rest.
Step #3. Prepare the topping by mixing chopped onion, cilantro, jalapeño, lime juice, salt, and pepper.
Step #4. Warm tortillas in the skillet, chop the chicken, and assemble the tacos with the topping. Serve with lime wedges.
Recipe FAQs
Street tacos are usually served in a set of 2 to prevent rips and tears. One tortilla holds the ingredients and the other tortilla acts as a backup in case the first one breaks a little bit.
Street tacos are delicious on their own but if you are looking for ways to expand the meal you could add guacamole, pico de gallo, Spanish rice, or refried beans.
Street tacos are small in size, not in flavor. They can easily fit in your hand. Street tacos are typically served on 4-5 inch diameter mini tortillas.
Mexican street tacos are generally smaller in size and have simpler ingredients than a traditional taco (just meat + an onion cilantro topping). They are the perfect grab-and-go meal and are a common street food from small vendors.
This recipe doesn’t call for cheese but you can certainly add some crumbled Cotija cheese on top.
The possibilities are endless. We love this meal with some homemade Horchata, Cilantro Lime Rice, Homemade Baked Corn Tortilla Chips plus my famous Restaurant-Style Salsa Recipe or any other Tex-Mex side that you might like.
Expert Tips
- Allowing the chicken to marinate enhances the flavor.
- Adjust cooking time based on the size of the chicken thighs; larger pieces may need more time.
- Using two tortillas per taco helps prevent them from breaking.
- Control the spiciness by adjusting the amount of jalapeño or removing the seeds
How to Serve and Store Chicken Street Tacos
I love to serve my street tacos with a side of cilantro lime rice and black beans or refried beans. My guacamole , pico de gallo, mango salsa and corn salsa recipes all make for wonderful appetizers as well. If chicken isn’t for you, you can also try my Barbacoa tacos, steak tacos, or pulled pork tacos.
You can keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. Add the shredded chicken to salad the next day and it’s amazing. Freeze the cooked chicken in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator and reheat before serving.
More Quick Dinner Recipes to Consider
Seafood Recipes
Tuna Patties Recipe
From Scratch Recipes
Chicken Fettuccine Alfredo
Dinner Ideas
Walking Tacos Recipe
From Scratch Recipes
Lemon Pepper Chicken
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Chicken Street Tacos
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- Juice of 2 limes
- 1 tablespoon olive or vegetable oil
For the topping:
- 1/3 cup finely chopped red or sweet onion
- 1/3 cup finely chopped cilantro
- 1 finely chopped jalapeño
- Juice of 1 lime
- Salt and pepper, to taste
- 1 lime, cut into 8 pieces
- 16 small corn tortillas for serving
Instructions
- In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
- Heat a large skillet over medium heat. When the skillet is hot, remove chicken from the bag and add the chicken to the skillet. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you’ll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
- While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
- While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won’t be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
- Chop the rested chicken into bite-sized pieces.
- To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.
Notes
- The two tortillas aren’t a must, but it helps to keep everything in. When you just use one tortilla, they seem to break and fall apart.
- If you don’t want the topping too spicy, you can remove the seeds from the jalapeño or omit it all together.
- The lime for serving isn’t optional; it really makes the dish!
- You can also bake or grill the chicken for this recipe.
- If you have any chicken leftovers you can add the shredded chicken to salad the next day and it’s amazing.
Hey. Can this chicken be made in the crockpot?
I think you could, it might be more wet than you want though so maybe reduce the liquid on the stove?
Do t even. Red the lime juice to marinate the chicken- use the spices as dry rub, grill the chicken and this is totally amazing- I make it allllll of the time!
Great tip! Thank you for sharing!
These have become a “go to” for my young adult sons! So simple and so delicious! I don’t even bother with the lime juice on the chicken- just the dry rub and grill!