Easy Chicken Street Tacos for a Quick Meal
Fast, flavorful chicken street tacos with zesty spice-marinated chicken, warm corn tortillas, and fresh onion-cilantro toppings—perfect for busy weeknights.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil for cooking
- 8 count small corn tortillas warmed
- 0.5 cup white onion, finely diced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup cotija cheese, crumbled
- 4 count lime wedges for serving
- 0.25 cup salsa or hot sauce
Instructions
Preparation Steps
- In a bowl, whisk lime juice, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Add chicken thighs and toss to coat; marinate 10 minutes while you prep the toppings.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until browned and the internal temperature reaches 165°F. Rest 3 minutes.
- Transfer chicken to a cutting board and chop into small bite-size pieces.
- Warm tortillas in a dry skillet or over a low flame 10 to 20 seconds per side until pliable.
- Assemble tacos: divide chicken among tortillas, top with onion, cilantro, and cotija. Add salsa and a squeeze of lime.
- Serve immediately while warm.
Notes
For extra flavor, char tortillas briefly over a gas flame. Swap chicken thighs with rotisserie chicken for an even quicker option. Adjust chili powder to taste for more or less heat.