Why You’ll Love Easy Chicken Street Tacos Recipe
These tacos are fast, flavorful, and endlessly customizable. The marinated chicken cooks quickly, making this a great last-minute dinner option. You can top them with anything from fresh salsa and cilantro to tangy crema or pickled onions, so everyone can build their own perfect bite. They’re light yet satisfying, and their bold flavors will keep you coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts or thighs
-
Olive oil
-
Lime juice
-
Garlic, minced
-
Ground cumin
-
Chili powder
-
Smoked paprika
-
Salt and black pepper
-
Corn tortillas
-
Fresh cilantro, chopped
-
Diced onions
-
Salsa or pico de gallo
Directions
-
In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper.
-
Add the chicken to the marinade, coating well. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).
-
Heat a skillet or grill pan over medium-high heat. Cook chicken for 4–6 minutes per side, or until cooked through (165°F/74°C internal temperature).
-
Remove from heat and let rest for 5 minutes, then slice thinly.
-
Warm corn tortillas in a dry skillet or directly over a gas flame until pliable.
-
Assemble tacos by adding chicken to tortillas, then topping with cilantro, diced onions, and salsa.
-
Serve immediately with lime wedges on the side.
Servings and timing
Serves 4 (makes about 12 small tacos).
Preparation time: 10 minutes (plus marinating time)
Cooking time: 10–12 minutes
Total time: 20–25 minutes (plus marinating time)
Variations
-
Spicy Version: Add cayenne pepper or hot sauce to the marinade.
-
Grilled Flavor: Cook the chicken on an outdoor grill for smoky depth.
-
Cheesy Twist: Sprinkle cotija or queso fresco on top before serving.
-
Avocado Cream: Add mashed avocado blended with lime juice and sour cream.
-
Vegetable Boost: Add shredded lettuce, radishes, or grilled peppers.
Storage/Reheating
Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 30–60 seconds. Keep tortillas separate and warm just before serving for the best texture.
FAQs
Can I use flour tortillas instead of corn?
Yes, but corn tortillas are more traditional for street tacos.
Can I use rotisserie chicken?
Yes, simply shred and season it with taco spices before serving.
What toppings work best?
Fresh cilantro, diced onions, salsa, lime, cotija cheese, and avocado are all great options.
Can I marinate the chicken overnight?
Yes, but avoid more than 24 hours as the lime juice can start to change the texture.
How do I keep tortillas from breaking?
Warm them well before filling, and don’t overfill to prevent tearing.
Can I make these tacos ahead of time?
You can prep the chicken and toppings ahead, but assemble just before eating.
What’s the best cut of chicken for this recipe?
Thighs are juicier, but breasts work well for a leaner option.
Can I make these in the oven?
Yes, bake marinated chicken at 400°F (200°C) for about 20 minutes, then slice.
Are these tacos gluten-free?
Yes, as long as you use gluten-free corn tortillas.
Can I freeze the cooked chicken?
Yes, freeze sliced chicken for up to 2 months. Thaw in the fridge and reheat before serving.
Conclusion
Easy chicken street tacos are a quick, flavorful way to enjoy a taste of Mexico at home. With juicy marinated chicken, warm tortillas, and fresh toppings, they’re simple to make yet packed with authentic flavor. Whether for a busy weeknight or a fun weekend dinner, these tacos are sure to become a household favorite.
Easy Chicken Street Tacos Recipe
Juicy, seasoned chicken served in warm corn tortillas with fresh toppings — a quick, flavorful street-style taco perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25–40 minutes
- Yield: 8 tacos
- Category: Main Dish
- Method: Skillet or Grill
- Cuisine: Mexican
Ingredients
- For the chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- For serving:
- 8 small corn tortillas
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges
- Optional: diced tomatoes, avocado slices, salsa, or cotija cheese
Instructions
- In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
- Add chicken and coat well. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 4–5 minutes per side until cooked through.
- Remove chicken and let rest for 5 minutes before slicing into thin strips.
- Warm tortillas in a dry skillet or directly over a low gas flame until soft and slightly charred.
- Assemble tacos by dividing chicken among tortillas and topping with onion, cilantro, and any extras you like.
- Serve with lime wedges for squeezing over the top.
Notes
- For extra flavor, marinate chicken overnight.
- Use thighs for juicier tacos; breasts for leaner tacos.
- Double the recipe for taco parties or meal prep.
