Nora
Golden grilled tortillas filled with juicy seasoned chicken, fresh pico de gallo, creamy avocado chunks, and a sprinkling of crumbly queso fresco — Chicken Street Tacos are everything you crave in handheld flavor. With the perfect balance of spice, citrus, and creamy textures, these tacos bring the street food experience right to your kitchen.
Whether you’re hosting taco night or simply looking for a quick and satisfying weeknight meal, this recipe delivers big on flavor without demanding much time. Each bite is an explosion of vibrant ingredients and warm, toasted tortilla edges. It’s the kind of meal that’s both casual and exciting, and it invites you to customize with your favorite toppings.
Ingredients for this Chicken Street Tacos
- 1 lb boneless, skinless chicken breasts (cut into small pieces)
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 1 tbsp chopped cilantro (plus more for garnish)
- 1 cup diced tomatoes
- ½ cup diced red onion
- 1 avocado, diced
- ½ cup crumbled queso fresco
- 2 cups shredded red cabbage
- Corn tortillas (8 small ones)
- Lime wedges for serving
Step 1: Season and Marinate the Chicken
In a large mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, and chopped cilantro. Add the diced chicken and mix well to coat evenly. Cover and let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 6–8 minutes, turning occasionally, until the chicken is fully cooked and lightly charred.
Step 3: Warm the Tortillas
While the chicken is cooking, heat a dry skillet or griddle over medium heat. Warm the corn tortillas for 20–30 seconds per side until they’re soft and slightly charred. Keep them warm by wrapping them in a clean kitchen towel.
Step 4: Assemble the Tacos
To each tortilla, add a layer of shredded red cabbage, a scoop of cooked chicken, diced tomatoes, red onion, avocado, and a sprinkle of queso fresco. Top with extra cilantro and a squeeze of lime juice.
Frequently Asked Questions
How do I make the chicken extra juicy?
Marinate it for at least 30 minutes, and avoid overcooking. Using lime juice also helps keep it tender.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs offer more flavor and stay juicier, especially when grilled.
Are flour tortillas okay to use?
Yes, but corn tortillas give that authentic street taco experience. Either option works!
Can I prep these in advance?
Yes! You can cook the chicken and prep the toppings a day ahead. Just assemble when ready to serve.
What other toppings can I try?
Sour cream, pickled onions, shredded cheese, hot sauce, or jalapeños are great additions.
Is this recipe gluten-free?
It is, as long as you use certified gluten-free corn tortillas and seasoning blends.
Chicken Street Tacos
- Total Time: 30 minutes
- Yield: 8 small tacos
Description
Bring vibrant flavor and irresistible texture to your dinner table with these Chicken Street Tacos. This easy recipe features marinated chicken cooked to juicy perfection, topped with fresh avocado, tangy lime, crunchy cabbage, and creamy queso fresco, all nestled into warm corn tortillas. Perfect for quick dinners, taco nights, or festive gatherings, this dish is a hit with kids and adults alike. It’s one of those easy dinner ideas that feels like a celebration every time you make it. Whether you’re craving a flavorful bite or looking for new food ideas to shake up your routine, this easy recipe has you covered.
Ingredients
1 lb boneless, skinless chicken breasts (cut into small pieces)
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
1 tbsp chopped cilantro (plus more for garnish)
1 cup diced tomatoes
½ cup diced red onion
1 avocado, diced
½ cup crumbled queso fresco
2 cups shredded red cabbage
Corn tortillas (8 small)
Lime wedges for serving
Instructions
- In a large bowl, mix olive oil, spices, lime juice, and chopped cilantro. Add diced chicken and coat evenly. Marinate for at least 20 minutes.
- Heat a skillet over medium-high heat. Cook marinated chicken 6–8 minutes until fully cooked and slightly charred.
- Warm tortillas on a skillet for 20–30 seconds per side.
- Assemble tacos: cabbage, chicken, tomatoes, onion, avocado, and queso fresco. Top with cilantro and lime juice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner