Imagine coming home after a long day, craving something delicious but not wanting the hassle of a complicated meal. That’s where Chicken Street Tacos come in! These tacos are quick to prepare, packed with flavor, and surprisingly healthy. I’ve whipped these up more times than I can count, and they’re always a hit. Perfect for busy weeknights or a casual get-together with friends.
Why You Will Love This Recipe
Growing up, my Abuela would always make a version of these tacos for our summer fiestas. The smell of the seasoned chicken sizzling on the grill, combined with the fresh cilantro and lime, always made those gatherings feel special. These Chicken Street Tacos are my attempt to recreate that same feeling of joy and togetherness with every bite.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
For the Tacos:
- 16 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped white onion
- Lime wedges, for serving
- Optional toppings: salsa, guacamole, sour cream, chopped radishes
Step-by-Step Instructions for Making the Recipe
- Marinate the Chicken: In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice. Mix well to ensure the chicken is evenly coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and lightly browned (about 6-8 minutes).
- Warm the Tortillas: While the chicken is cooking, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by lightly charring them on a dry skillet.
- Assemble the Tacos: Place a spoonful of the cooked chicken onto each warmed tortilla.
- Add Toppings: Top with fresh cilantro, chopped white onion, and a squeeze of lime juice.
- Serve: Garnish with your favorite toppings and serve immediately! Don’t forget the lime wedges.
Chicken Street Tacos
Ingredients
Equipment
Method
- In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice. Mix well to ensure the chicken is evenly coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.1.5 lbs boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, to taste salt, to taste pepper, 1 lime
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and lightly browned (about 6-8 minutes).1.5 lbs boneless, skinless chicken breasts
- While the chicken is cooking, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by lightly charring them on a dry skillet.16 small corn tortillas
- Place a spoonful of the cooked chicken onto each warmed tortilla.1.5 lbs boneless, skinless chicken breasts, 16 small corn tortillas
- Top with fresh cilantro, chopped white onion, and a squeeze of lime juice.1/2 cup chopped fresh cilantro, 1/2 cup chopped white onion, 1 lime
- Garnish with your favorite toppings and serve immediately! Don’t forget the lime wedges.Lime wedges, Optional toppings: salsa, guacamole, sour cream, chopped radishes