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Chicken Street Tacos

Chicken Street Tacos

These Chicken Street Tacos are a quick and delicious way to satisfy your taco cravings with crispy chicken and fresh toppings.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 tacos
Calories 300 kcal

Equipment

  • grill
  • Mixing bowl
  • cutting board
  • knife

Ingredients
  

For The Tacos

  • 1.5 lbs boneless skinless chicken thighs
  • 22-24 pieces corn tortillas preferably 4-inch size
  • 1 medium white onion diced
  • 0.5 cup chopped cilantro leaves from about ½ bunch of cilantro
  • 2 pieces limes sliced into wedges

For The Marinade

  • 0.5 large red onion grated using the large holes of a box grater
  • 2 cloves garlic grated or very finely minced
  • 0.25 cup freshly squeezed orange juice from about ½ of 1 orange
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon ancho chili powder or 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano preferably Mexican
  • 1 Tablespoon regular paprika or 1 teaspoon smoked paprika
  • 0.25 cup chopped fresh cilantro
  • 1 teaspoon kosher salt

Instructions
 

Instructions

  • In a large bowl, combine the grated onion, minced garlic, orange juice, lime juice, ancho chili powder, garlic powder, cumin, dried oregano, paprika, cilantro and salt.
  • Add chicken thighs to marinade and, using your hands, toss to thoroughly coat. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight. If short on time, leave uncovered on the counter for 15 minutes.
  • Remove chicken from fridge at least 30 minutes before grilling.
  • Preheat a gas grill to medium-high heat (450ºF). Clean grates and generously oil them.
  • Place chicken thighs directly on the grill. Grill undisturbed until grill marks appear, about 4-5 minutes. Flip and cook 5 minutes more. Flip again and cook another 1-2 minutes until internal temperature reaches 170°-175ºF.
  • Transfer chicken to a cutting board and let rest for 4-5 minutes. Slice into strips and chop into ½-inch cubes.
  • Heat tortillas on the grill for about 1 minute per side, or in a hot skillet. See notes for more options.
  • Stack 2 warmed corn tortillas, top with chopped chicken, sprinkle with diced onion and chopped cilantro. Serve with lime wedges.

Notes

If possible, use small corn tortillas (about 4-inches). For heating larger quantities of tortillas, wrap stacks in aluminum foil and heat in a pre-heated oven at 375° for 15 minutes.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 32gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword chicken recipes, Chicken Street Tacos, easy dinners, tacos, weeknight meals
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