Chicken Street Tacos (Print Version)
# Ingredients:
→ Chicken marinade essentials
01 -
1.5 lbs skinless boneless chicken thighs
02 -
Juice from 2 limes (about 3 tbsp)
03 -
2 tbsp of olive oil
04 -
3 minced garlic cloves
05 -
1 tsp of cumin powder
06 -
1 tsp chili powder blend
07 -
1 tsp smoked paprika spice
08 -
½ tsp oregano (dried)
09 -
1 tsp regular salt
10 -
½ tsp ground black pepper
→ To serve alongside
11 -
8-12 small corn tortillas (street-style)
12 -
½ cup finely diced white onion
13 -
½ cup freshly chopped cilantro leaves
14 -
Lime slices or wedges
→ Optional add-ons
15 -
Cotija crumbled cheese
16 -
Slices of avocado
17 -
Green salsa (salsa verde)
18 -
Pickled onions (red)
# Instructions:
01 -
Mix together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper in a big bowl. Throw in the chicken and toss everything around until coated. Cover it up and pop it in the fridge for 30 minutes to 8 hours.
02 -
Heat up a grill or skillet to medium-high. Take the marinated chicken out and cook 5–7 minutes on each side. Make sure it hits 75°C (165°F) inside and gets crispy golden on the outside.
03 -
Move the cooked chicken to a cutting board. Wait 5 minutes, then cut it up into smaller chunks or slices.
04 -
While the cooked chicken rests, toss the tortillas on a dry skillet for 20–30 seconds per side. They should be warm, toast-y, and flexible.
05 -
Fill each tortilla with chicken pieces, then sprinkle onion and cilantro on top. Add lime wedges for squeezing and whatever toppings you like.
# Notes:
01 -
Letting the chicken marinate for 2+ hours boosts the flavor big time if you're not in a rush.