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Chicken Street Tacos

Juicy marinated chicken thighs cooked until golden and charred, served in warm corn tortillas with chopped onion, fresh cilantro, and a squeeze of lime for bold, authentic street taco flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 small corn tortillas street taco-style, up to 12
  • 1/2 cup white onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • lime wedges for serving
  • optional toppings cotija cheese, avocado slices, salsa verde, pickled red onions

Equipment

  • Large skillet or grill pan
  • Large mixing bowl
  • Cutting board
  • Instant read meat thermometer
  • Whisk

Method
 

  1. In a large bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
  2. Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and let any excess drip off. Cook for 5 to 7 minutes per side until golden brown and slightly charred, and the internal temperature reaches 165 degrees F.
  3. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice into small, bite-sized pieces.
  4. While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft, pliable, and lightly toasted.
  5. Fill each tortilla with the sliced chicken. Top with chopped white onion and fresh cilantro. Serve immediately with lime wedges and any optional toppings.

Notes

Marinate for at least 30 minutes, up to 8 hours for best flavor. Do not marinate longer than 8 hours as lime juice can break down the meat texture. Chicken thighs are preferred over breasts for juicier results. Leftover chicken stores in the refrigerator for up to 4 days and works great in burritos, quesadillas, or rice bowls.