Chicken Street Tacos with Pickled Red Onions and Fresh Toppings Recipe

Introduction

These Chicken Street Tacos bring a burst of authentic Mexican flavors to your kitchen. Tender marinated chicken, tangy pickled onions, and fresh toppings make for a delicious and easy taco experience. Perfect for a casual dinner or entertaining guests.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup lime juice, freshly squeezed (about 2-3 limes)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 small corn tortillas (street taco size)
• 1 tablespoon olive oil (for cooking tortillas)
• 1/2 cup finely chopped white onion
• 1 cup chopped cilantro
• Lime wedges, for serving
• Your favorite salsa (recommend tomatillo salsa or spicy red salsa)
• Pickled onions (see below)
• Queso fresco, crumbled (optional)
• Avocado slices or guacamole (optional)
• Radishes, thinly sliced (optional)

Instructions

1. Step 1: Prepare the chicken marinade by whisking together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper in a medium bowl.
2. Step 2: Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight for best flavor.
3. Step 3: Make the pickled onions by thinly slicing the red onion. In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns (if using). Bring to a simmer, stirring until sugar and salt dissolve.
4. Step 4: Place the sliced onions in a heat-safe jar or bowl. Pour the hot vinegar mixture over the onions to cover them. Let cool to room temperature, then cover and refrigerate for at least 30 minutes.
5. Step 5: To cook the chicken on the stovetop, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cook the chicken in a single layer, in batches if needed, for 5-7 minutes per side until cooked through (165°F/74°C).
6. Step 6: Remove the cooked chicken from the skillet and let rest a few minutes. Shred the chicken with two forks.
7. Step 7: Alternatively, grill the chicken by preheating the grill to medium-high. Lightly oil the grates, thread the chicken onto skewers, and grill for 8-10 minutes, turning occasionally, until cooked through.
8. Step 8: Let grilled chicken rest briefly, then remove from skewers and shred with forks.
9. Step 9: Warm the tortillas in a dry skillet or griddle over medium heat, about 15-20 seconds per side until softened. Keep them warm wrapped in a clean towel or tortilla warmer.
10. Step 10: To assemble, place a warm tortilla on a plate. Add a generous portion of shredded chicken, then top with chopped white onion, cilantro, and pickled onions.
11. Step 11: Squeeze fresh lime juice over the tacos and add a spoonful of your favorite salsa.
12. Step 12: If desired, sprinkle with crumbled queso fresco, add avocado slices or guacamole, and garnish with thinly sliced radishes.
13. Step 13: Serve immediately and enjoy your delicious street-style chicken tacos!

Tips & Variations

• Marinate the chicken overnight for deeper flavor and tenderness.
• Use skirt steak or pork shoulder as an alternative protein for variety.
• Add a drizzle of Mexican crema or a dollop of sour cream for extra creaminess.
• For extra heat, include fresh chopped jalapeños or hot sauce.
• Make pickled onions in advance; they last well in the fridge and enhance many dishes.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Keep pickled onions refrigerated for up to 2 weeks. Reheat chicken gently in a skillet over medium heat or microwave until warmed through. Warm tortillas fresh each time to maintain softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs are preferred for juiciness and flavor. If using breasts, cook carefully to avoid drying out.

How do I keep tortillas from drying out?

Warm tortillas just before serving and keep them wrapped in a clean kitchen towel or a tortilla warmer to retain moisture and softness.

Chicken Street Tacos with Pickled Red Onions and Fresh Toppings Recipe

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★★★★★

4.7 from 75 reviews

• Author: Noah
• Total Time: 4 hours 35 minutes
• Yield: 24 street tacos 1x

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Description

These Chicken Street Tacos offer an authentic and flavorful Mexican street food experience made with juicy marinated chicken thighs cooked to perfection either in a skillet or on the grill. Served on warm corn tortillas and topped with fresh onions, cilantro, tangy pickled onions, salsa, and optional queso fresco and avocado, these tacos are vibrant, easy to prepare, and packed with bold flavors perfect for any taco night.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup lime juice, freshly squeezed (about 2–3 limes)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Taco Assembly

• 24 small corn tortillas (street taco size)
• 1 tablespoon olive oil (for cooking tortillas)
• 1/2 cup finely chopped white onion
• 1 cup chopped cilantro
• Lime wedges, for serving
• Your favorite salsa (recommend tomatillo or spicy red salsa)
• Queso fresco, crumbled (optional)
• Avocado slices or guacamole (optional)
• Radishes, thinly sliced (optional)

Pickled Onions

• 1 red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns (optional)

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Instructions

1. Prepare the Chicken Marinade: In a medium bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper until thoroughly combined.
2. Marinate the Chicken: Add the cut chicken thighs into the marinade, tossing well to ensure all pieces are fully coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight to maximize flavor infusion.
3. Make the Pickled Onions: Thinly slice the red onion. In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns (if using). Heat until simmering and sugar and salt dissolve. Place the sliced onions into a jar or heatproof bowl and pour the hot vinegar mixture over them, making sure onions are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes to develop flavor.
4. Cook the Chicken (Skillet Method): Heat a large skillet, ideally cast iron, over medium-high heat and add 1 tablespoon olive oil. Place marinated chicken pieces in a single layer (cook in batches if necessary). Cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken is cooked through. Remove from skillet and let rest for a few minutes before shredding with two forks.
5. Or Cook the Chicken (Grilling Method): Preheat grill to medium-high heat and lightly oil the grates. Thread chicken pieces onto skewers. Grill for 8-10 minutes, turning occasionally, until cooked through and internal temperature reaches 165°F (74°C). Remove from grill, let rest for a few minutes, then remove chicken from skewers and shred with forks.
6. Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Cook each tortilla for 15-20 seconds per side until warmed through and slightly softened. Stack warmed tortillas in a tortilla warmer or wrap in a kitchen towel to keep warm.
7. Assemble the Tacos: Lay a warmed tortilla flat. Add a generous portion of shredded chicken to the center. Top with chopped white onion, cilantro, and pickled onions. Squeeze fresh lime juice over the top. Add a spoonful of your favorite salsa. Optionally, sprinkle crumbled queso fresco, add avocado slices or guacamole, and garnish with thinly sliced radishes.
8. Serve and Enjoy: Serve the tacos immediately for best taste and texture.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Both skillet and grilling methods yield delicious results; grilling offers a smoky char, while skillet cooking is convenient indoors.
• Pickled onions can be made ahead and stored in the refrigerator for up to a week.
• Warm tortillas just before assembling for softness and pliability.
• Feel free to customize toppings with your favorite salsas and garnishes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: chicken street tacos, authentic Mexican tacos, grilled chicken tacos, easy taco recipe, pickled onions, homemade salsa tacos