Name: Easy Chicken Street Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; 12 small corn tortillas; 1/2 cup diced white onion (optional topping); 1/2 cup fresh cilantro, chopped (optional topping); Lime wedges (optional topping); Salsa or hot sauce (optional topping); Crumbled queso fresco or cotija cheese (optional topping)

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Juicy, seasoned chicken tucked into warm corn tortillas and topped with fresh cilantro, onion, and a squeeze of lime—these easy chicken street tacos are the kind of meal I crave when I want something quick, flavorful, and satisfying. Inspired by authentic Mexican street food, this recipe is simple to make at home and delivers big on flavor.

Easy Chicken Street Tacos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken thighs (or breasts)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 lime

12 small corn tortillas

Toppings (optional but recommended):

½ cup diced white onion

½ cup fresh cilantro, chopped

Lime wedges

Salsa or hot sauce

Crumbled queso fresco or cotija cheese

Directions

In a bowl, I mix the olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice. I add the chicken and coat it well in the marinade. I let it sit for at least 20 minutes, but overnight is even better for more flavor.

I heat a skillet or grill pan over medium-high heat. Then I cook the chicken for 4–5 minutes on each side until it’s golden and fully cooked through.

After cooking, I let the chicken rest for 5 minutes before chopping it into bite-sized pieces.

I warm the corn tortillas in a dry skillet or directly over a gas flame until they’re soft and slightly charred.

I fill each tortilla with chopped chicken and pile on the toppings—onion, cilantro, cheese, salsa, and a generous squeeze of lime.

I serve them hot and dig in immediately.

Servings and timing

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: Makes 6 tacos

Calories per taco: Approximately 280 kcal

Variations

I often switch things up depending on what I have in the kitchen. Sometimes I use chicken breasts instead of thighs for a leaner option. For a smoky twist, I add chipotle peppers in adobo to the marinade. I’ve also made these with flour tortillas, or even turned the filling into a taco bowl with rice and beans. Swapping in shredded lettuce, avocado, or pickled red onions adds even more variety.

Storage/Reheating

To store leftovers, I keep the chicken in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat to preserve the texture, or the microwave for a quick option. I always store tortillas and toppings separately to keep everything fresh.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve made this recipe with chicken breasts many times. They’re a bit leaner than thighs but still work well if not overcooked.

Can I make the chicken ahead of time?

Absolutely. I often marinate and cook the chicken in advance, then reheat it just before serving. It makes dinner come together even faster.

What’s the best way to warm tortillas?

I like to warm mine in a dry skillet or directly over a gas flame for that perfect char. It really adds to the flavor and texture.

Are these tacos spicy?

They have a mild kick from the chili powder and cumin, but they’re not overly spicy. I adjust the heat by adding salsa or hot sauce on top.

Can I freeze the cooked chicken?

Yes, I freeze the chopped, cooked chicken in an airtight container for up to 2 months. When I’m ready to use it, I thaw it in the fridge and reheat in a skillet.

Conclusion

These easy chicken street tacos are one of my favorite go-to meals for good reason. They’re quick, customizable, and full of bold, fresh flavors. Whether I’m feeding the family or just craving something delicious on a weeknight, this recipe always hits the spot.

Recipe:

Easy Chicken Street Tacos

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 tacos
Diet: Low Calorie

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Description

Juicy, seasoned chicken tucked into warm corn tortillas and topped with fresh cilantro, onion, and lime. These easy chicken street tacos are quick, flavorful, and inspired by authentic Mexican street food.

Instructions

In a bowl, mix olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and lime juice.
Add the chicken and coat well with the marinade. Let it marinate for at least 20 minutes or overnight for more flavor.
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 4–5 minutes on each side until golden and cooked through.
Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.
Fill each tortilla with chopped chicken and desired toppings—onion, cilantro, cheese, salsa, and lime juice.
Serve hot and enjoy immediately.