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Chicken Street Tacos

A wonderful blend of marinated chicken, fresh toppings, and zingy lime, perfect for any gathering or weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless (skinless) chicken thighs Juicy thighs will keep the meat tender and flavorful. Substitute with chicken breast if preferred.
  • 2 tbsp olive oil Use extra-virgin for its rich flavor.
  • 2 tbsp lime juice Freshly squeezed is best.
  • 3 tbsp Chicken Taco Seasoning A homemade blend or store-bought spices work well.
For Toppings
  • 1 cup chopped romaine lettuce Adds a crunch.
  • 0.5 count red onion (sliced) Sweet and colorful.
  • 1 count jalapeño (sliced) Optional for an extra kick.
  • 0.25 cup chopped fresh cilantro Essential for authentic flavor.
  • 8 count small corn or flour tortillas Corn is traditional, but flour works too.
  • 1 count lime wedges For serving.
For Cilantro Lime Crema
  • 1 count Cilantro Lime Crema Make with sour cream and cilantro blended together.

Method
 

Preparation
  1. In a large bowl, whisk together the olive oil, lime juice, and taco seasoning until well combined. Add the chicken thighs, tossing to coat thoroughly. Cover and marinate for 30 minutes at room temperature or up to 24 hours in the fridge.
  2. While the chicken is marinating, preheat your grill to medium-high heat—about 400°F.
Cooking
  1. Remove the chicken from the marinade, shaking off any excess. Grill the chicken for 4-6 minutes per side, or until it reaches an internal temperature of 165°F.
  2. Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice into strips afterward.
  3. Warm the tortillas on the grill for about a minute on each side or microwave them for 30 seconds wrapped in a damp paper towel.
Assembly
  1. On each tortilla, place a generous amount of sliced chicken. Top with chopped lettuce, sliced red onion, jalapeños, cilantro, and drizzle with cilantro lime crema. Serve with lime wedges on the side.

Notes

Thighs are great for keeping the tacos moist. Marinade for at least 2 hours for best results. Store leftovers in an airtight container for up to 3 days.