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–+ servings
Four authentic Chicken Street Tacos Recipe servings topped with diced onion, cilantro, and salsa on corn tortillas.

Chicken Street Tacos Recipe

Make these flavorful chicken street tacos using a simple marinade. This recipe is good for busy cooks who want a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For The Marinade
  • 1/2 large red onion grated
  • 2 large garlic cloves grated or very finely minced
  • 1/4 cup freshly squeezed orange juice from about 1/2 of 1 orange
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon ancho chili powder or 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano preferably Mexican
  • 1 Tablespoon regular paprika or 1 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon kosher salt
For The Tacos
  • 1.5 lbs boneless skinless chicken thighs
  • 22 - corn tortillas preferably 4-inch size
  • 1 white onion diced
  • 1/2 cup chopped cilantro leaves from about 1/2 bunch of cilantro
  • 2 limes sliced into wedges

Equipment

  • Large Bowl
  • Gas grill
  • Cutting board

Method
 

  1. In a large bowl, combine the grated onion, minced garlic, orange juice, lime juice, ancho chili powder, garlic powder, cumin, dried oregano, paprika, cilantro and salt.
  2. Add chicken thighs to marinade and toss to coat thoroughly. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight. If you have limited time, leave uncovered on the counter for 15 minutes.
  3. Remove chicken from the refrigerator at least 30 minutes before you plan to start grilling.
  4. Preheat a gas grill to medium-high heat (450ºF). Scrape the grill grates to clean them, then generously oil the grates.
  5. Using tongs, place the chicken thighs directly on the grill. Cover and grill, undisturbed until grill marks appear and the chicken does not stick to the grates, about 4-5 minutes. Flip and cook the second side until grill marks appear, about 5 minutes more. Flip again and cook another 1-2 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 170°-175ºF.
  6. Transfer chicken to a cutting board and let rest for 4-5 minutes. Slice the chicken into strips, then chop into 1/2-inch cubes. Leave the grill on to heat the tortillas.
  7. Heat the tortillas on the grill for about 1 minute a side. Alternatively, heat the tortillas in a hot skillet on the stovetop for 1 minute a side.
  8. Stack 2 warm mini corn tortillas and top with chopped chicken. Sprinkle with diced white onion and chopped cilantro. Serve warm with lime wedges for drizzling.

Notes

If possible, look for corn tortillas that are about 4-inches in diameter. These are sometimes labeled “taqueria style tortillas” or “street taco tortillas”. If your corn tortillas are thicker than 5 inches, do not layer two of them for serving.
If heating tortillas for a large group, wrap a stack of 5-6 in aluminum foil and place them in a pre-heated 375° oven for 15 minutes, or until heated through. You can heat multiple packets at the same time.

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