Description
Experience the vibrant flavors of Mexico with these Authentic Mexican Chicken Street Tacos. Ready in just 30 minutes, this recipe features tender, seasoned chicken thighs cooked to perfection and served with fresh, zesty toppings wrapped in warm tortillas. Perfect for a quick and delicious meal that brings the street food taste to your kitchen.
Ingredients
Scale
Chicken & Marinade
- 1 pound Boneless Skinless Chicken Thighs (Chicken breasts can be a leaner substitute)
- 2 tablespoons Olive Oil (Avocado oil is a great substitution)
- 2 tablespoons Lime Juice (Fresh lime juice truly enhances the taste)
- 2 tablespoons Chicken Taco Seasoning (Feel free to use homemade or store-bought)
Toppings & Garnishes
- 1 cup Chopped Romaine Lettuce (Swap with any leafy green you prefer!)
- 1/2 cup Red Onion (Consider green onions for a milder twist)
- 1 Jalapeño (Adjust the quantity for desired heat)
- 1/4 cup Fresh Cilantro (Parsley can be used if you’re not a cilantro fan)
- 1/2 cup Cilantro Lime Crema (Store-bought options are perfectly fine)
Serving
- 8 Corn or Flour Tortillas (Choose corn tortillas for a gluten-free delight!)
Instructions
- Marinate the Chicken: In a bowl, combine the boneless skinless chicken thighs with olive oil, fresh lime juice, and chicken taco seasoning. Mix well to ensure the chicken is evenly coated with the marinade. Let it sit for about 10 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 4-5 minutes on each side, or until the chicken is fully cooked and has a nice golden-brown color. Remove from heat and let rest for a few minutes.
- Prepare the Toppings: While the chicken is cooking, chop the romaine lettuce, dice the red onion, finely slice the jalapeño, and chop the fresh cilantro. Set aside.
- Warm the Tortillas: Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds to 1 minute on each side or until pliable and slightly charred.
- Assemble the Tacos: Slice the cooked chicken into strips or bite-sized pieces. Place a portion of chicken onto each tortilla, then top with chopped romaine lettuce, red onion, jalapeño slices, and fresh cilantro. Drizzle with cilantro lime crema for a creamy, tangy finish.
- Serve: Serve the tacos immediately while warm. Optionally, add extra lime wedges on the side for squeezing over the tacos before eating.
Notes
- For a leaner option, substitute chicken breasts for chicken thighs.
- Avocado oil can be used instead of olive oil for cooking.
- Adjust the amount of jalapeño according to your preferred spice level.
- Store-bought chicken taco seasoning works well but homemade seasoning allows better control of flavors.
- Use corn tortillas to make this recipe gluten-free.
- Cilantro lime crema can be bought ready-made or prepared at home from sour cream, lime juice, and chopped cilantro.
