Craving authentic chicken street tacos without the trip to a taco stand? This recipe is your answer. With juicy marinated chicken, grilled to perfection and tucked into warm corn tortillas with fresh onions and cilantro—these tacos bring all the flavor of your favorite food truck right to your kitchen.
Why You’ll Love This Recipe
- Authentic flavor: Classic street taco taste using simple spices and lime.
- Quick & easy: 30 minutes start to finish.
- Perfect for taco night: Great for family dinners, parties, or Cinco de Mayo!
- Grill or skillet: Flexible cooking method based on what you have.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika (smoked preferred)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 8 small corn tortillas
- ½ cup diced white or red onion
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Make the marinade: In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Marinate the chicken: Add chicken thighs to the bowl and toss to coat evenly. Cover and let sit for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
- Cook the chicken: Heat a grill or skillet over medium-high heat. Cook chicken for 6–7 minutes per side until nicely charred and cooked through (internal temp should be 165°F / 74°C).
- Rest and chop: Let the chicken rest for 5 minutes, then chop into small, bite-sized pieces.
- Warm the tortillas: Heat tortillas on the skillet or briefly over an open flame until pliable and slightly charred.
- Assemble the tacos: Fill each tortilla with chopped chicken, diced onions, and chopped cilantro. Serve with lime wedges.
Expert Tips
- Use thighs over breasts: Chicken thighs stay juicier and give better flavor when grilled.
- Want a smoky edge? Add a dash of chipotle powder or smoked paprika to the marinade.
- No grill? A cast-iron skillet or grill pan gives a great char on the stovetop.
- Double the batch: Great for meal prep or taco bars—just double the marinade and ingredients!
Serving Suggestions
- Serve with Mexican rice, refried beans, or elote (Mexican street corn)
- Add toppings like pico de gallo, avocado slices, or salsa verde
- Make it a taco platter with chips and guacamole
Storage and Reheating
- Store: Keep leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat: Warm chicken in a skillet or microwave. Warm tortillas separately before assembling.
- Freeze: Cooked chicken can be frozen for up to 2 months.
Recipe Summary
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Lunch, Dinner, Recipe Collections
Cuisine: Mexican, Street Food
Nutrition Facts (Per Serving)
Calories: 300 kcal
Carbohydrates: 20 g
Protein: 25 g
Fat: 15 g
Saturated Fat: 3 g
Sodium: 400 mg
Fiber: 2 g
Sugar: 1 g
Keywords
chicken street tacos, taco Tuesday, easy chicken tacos, grilled chicken tacos, authentic Mexican tacos, cilantro onion tacos, Cinco de Mayo, taco night, summer dinner recipes