Description
Authentic Chicken Street Tacos with juicy marinated chicken, fresh toppings, and warm corn tortillas.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons fresh lime juice
- 1/4 cup orange juice
- 2 tablespoons olive oil or avocado oil
- 4 cloves fresh minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1/2 cup diced white onion
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
- Salsa verde or preferred salsa
- Sliced radishes (optional)
- Crumbled cotija cheese (optional)
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces, approximately ½-inch to ¾-inch cubes.
- Mix the Marinade: In a medium bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well to incorporate all flavors.
- Marinate: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, ideally 2–4 hours, or even overnight for maximum flavor.
- Prepare Your Toppings: Finely dice the white onion, roughly chop the fresh cilantro, and cut the limes into wedges.
- Preheat Skillet: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Cook in Batches: Remove the chicken from the marinade (discarding the leftover marinade) and add it to the hot skillet in a single layer. Cook for 3–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Rest: Once cooked, transfer the chicken to a plate and loosely tent with foil. Let it rest for a few minutes while you warm the tortillas.
- Warm the Tortillas: Heat a dry comal or cast-iron skillet over medium-high heat. Place one or two corn tortillas at a time on the hot surface and cook for about 20–30 seconds per side until soft and pliable.
- Stack and Wrap: As each tortilla is warmed, stack them and wrap them in a clean kitchen towel or place them in a tortilla warmer.
- Assemble Your Tacos: Grab your tortillas, spoon a generous amount of the cooked chicken onto the center, sprinkle with diced onion and fresh cilantro, then add a squeeze of lime juice and a dollop of salsa. Serve immediately.
Notes
For optimal results, use fresh ingredients and don’t rush the resting process after cooking chicken.
