Description
This recipe for easy chicken street tacos features tender, marinated chicken thighs, fresh ingredients, and corn tortillas for a delightful meal. Perfect for a quick weeknight dinner or a casual gathering, it’s simply delicious!
Ingredients
Scale
- 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
- 0.5 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 8 corn tortillas small size, street taco-style
- 0.5 cup white onion finely chopped
- 0.5 cup fresh cilantro chopped
- lime wedges for serving
Instructions
- Whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper in a large bowl.
- Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to 4 hours.
- Heat a skillet or grill pan over medium-high heat until hot.
- Remove chicken from marinade and place in the hot skillet. Cook 5 to 7 minutes on each side until golden and charred.
- Ensure the internal temperature reaches 165°F and remove from heat.
- Let the cooked chicken rest for 5 minutes on a cutting board.
- Warm corn tortillas in a dry skillet for 20 to 30 seconds per side.
- Slice or dice the rested chicken into bite-sized pieces.
- Fill each warm tortilla with chicken, topped with chopped onion and fresh cilantro.
- Serve immediately with lime wedges, adding optional toppings if desired.
Notes
For extra flavor, marinate the chicken overnight.
For spicier tacos, add diced jalapeños to the topping mix.
Leftover chicken can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg