Go Back Email Link

Chicken Street Tacos - Simple, Bold, and Fresh

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • For the chicken:
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice (or pineapple juice)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For serving:
  • 12–16 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges
  • 1 avocado, sliced (optional)
  • Salsa of choice (tomatillo, pico de gallo, or a smoky red salsa)
  • Crumbled cotija or queso fresco (optional)
  • Radish slices or pickled jalapeños (optional)

Instructions
 

  • Prep the marinade: In a bowl, whisk lime juice, orange juice, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper until combined.
  • Marinate the chicken: Add the chicken thighs, turning to coat well. Cover and refrigerate for at least 30 minutes and up to 6 hours. Tip: The citrus tenderizes quickly—no need to go overnight.
  • Heat the pan or grill: Use a cast-iron skillet or grill over medium-high heat. Let it get hot before adding the chicken for a good sear.
  • Cook the chicken: Shake off excess marinade and cook 4–6 minutes per side, depending on thickness, until nicely charred and cooked through. Internal temperature should reach 165°F (74°C).
  • Rest and chop: Let the chicken rest 5 minutes, then chop into small, bite-size pieces. This keeps it juicy and perfect for small tortillas.
  • Warm the tortillas: In a dry skillet or directly over a low gas flame, warm tortillas 20–30 seconds per side until pliable and lightly blistered. Keep them wrapped in a clean towel.
  • Assemble: Fill each tortilla with chopped chicken. Top with onion, cilantro, a squeeze of lime, and salsa. Add avocado, cheese, or radishes if you like.
  • Serve immediately: Street tacos shine when hot, fresh, and simple. Put limes and extra salsa on the table.