Mexican Chicken Street Tacos
Servings
4
servings
Cook Mode
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Ingredients
1 1/2 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
Juice of 2 limes
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For Serving
8 –10 small corn tortillas
1/2 cup chopped white onion
1/2 cup chopped fresh cilantro
Lime wedges
Salsa or hot sauce (optional)
Directions
- In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- Add chicken thighs to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat grill or grill pan over medium-high heat.
- Grill chicken for 5–6 minutes per side, or until fully cooked with a nice char.
- Let rest for 5 minutes, then chop into small pieces.
- Warm tortillas and fill with chopped chicken, onion, and cilantro.
- Serve with lime wedges and salsa, if desired.
Notes
- Don’t skip the rest time after grilling — it keeps the chicken juicy.
Swap chicken thighs for breasts if you prefer leaner meat, but thighs give better flavor here.
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