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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
