Ultimate Chicken Street Tacos
These Chicken Street Tacos capture the vibrant flavors of your favorite taco truck, made easily at home. Juicy, flavorful chicken is marinated in a citrusy spice blend, then shredded and served in warm corn tortillas with fresh toppings like cilantro, onion, and lime.
Equipment
- Medium bowl
- Whisk
- Plastic wrap or zip-top bag
- Large skillet or grill pan
- Tongs
- Two forks
- Gas stovetop (optional)
- Dry skillet (optional)
- Microwave (optional)
- Damp paper towel (optional)
- Tortilla warmer (optional)
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup olive oil
- ¼ cup orange juice
- ¼ cup lime juice
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional, for heat
- Salt to taste
- Pepper to taste
- 24-30 small corn tortillas street taco size
- ½ cup chopped fresh cilantro
- ½ cup finely chopped white onion
- Lime wedges, for serving
- Salsa verde or your favorite salsa optional
- Pickled onions optional
- Queso fresco, crumbled optional
- Avocado slices or guacamole optional
- Radishes, thinly sliced optional
Instructions
- In a medium bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
- Add the chicken pieces to the bowl and toss to coat evenly.
- Cover the bowl with plastic wrap or transfer to a zip-top bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be!
- Heat a large skillet or grill pan over medium-high heat.
- Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
- Add the chicken to the hot skillet or grill pan in a single layer. Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes. Then, using two forks, shred the chicken into small pieces. This is crucial for authentic street tacos!
- There are several ways to warm your corn tortillas. My favorite is to char them lightly over an open flame on a gas stovetop. Use tongs to flip them frequently, about 15-20 seconds per side, until they’re pliable and slightly charred.
- Alternatively, you can warm them in a dry skillet over medium heat, or wrap them in a damp paper towel and microwave them for 30-60 seconds.
- Place a spoonful of shredded chicken in the center of each warm tortilla.
- Top with chopped cilantro and white onion.
- Serve immediately with lime wedges and your favorite toppings.
Notes
For spicier tacos, add a finely chopped jalapeño pepper to the marinade or use a hotter chili powder. For Pineapple Chicken Street Tacos, add diced pineapple to the cooked chicken. To keep tortillas warm, wrap them in a clean kitchen towel or place them in a tortilla warmer. Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat, or in the microwave. Warm tortillas can be stored in a zip-top bag at room temperature for up to 2 days. Reheat them in a dry skillet or microwave. Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary. Taste as you go! Adjust the seasoning of the marinade to your liking.