Chicken Street Tacos
This chicken street tacos recipe is inspired by the beloved Mexican street food of the same name. The tradition and convenience of tacos come together in a flavorful blend of marinated chicken, spices, and fresh toppings. Whether served at a gathering or for a casual dinner, these tacos bring to your table the vibrant flavors of Mexican street fare.
Fun fact: I’ve never eaten a taco on Tuesday.
Not that I don’t love tacos, but Taco Tuesday is a fairly new “gimmick” that I don’t feel like I need to follow. I eat tacos anytime I want to.
I love chicken tacos. Marinated chicken has great flavor of its own, and putting the chicken strips in taco shells with all the fixin’s makes for a winning combination! Don’t forget to add some delicious sides, like refried beans, shredded lettuce, corn salsa, and pickled onions.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.
Helpful
Tips
- I’m using chicken thighs, but this recipe works wonderfully with boneless chicken breasts.
- For quick and even cooking, slice the boneless skinless chicken thighs or breasts thinly against the grain. This ensures tender and flavorful chicken in every bite.
- Marinate the chicken for at least 30 minutes, or overnight, to allow the flavors to penetrate the meat fully. This step enhances the taste and tenderness of the chicken.
- Feel free to adjust the seasonings in the marinade according to your preferences. You can increase or decrease the amount of chili powder, cumin, or other spices to suit your desired level of heat and flavor.
- Authentic street tacos are typically served on corn tortillas, which provide a delicious flavor and texture. Warm the tortillas before serving to make them soft and pliable. If you prefer flour tortillas, see if you can buy the smaller street tortillas by the Mission brand.
- While traditional toppings include shredded cabbage or lettuce, diced tomatoes, cilantro, and onions, feel free to get creative with your toppings. Add salsa, pico de Gallo, avocado slices, sour cream, fresh guacamole, or your favorite hot sauce to customize the tacos to your liking.
- Chop and prepare your chosen toppings before assembling the tacos for a smoother process and timely service.
- Aim to cook the marinated chicken in the skillet until it’s slightly browned on the outside. This gives the chicken texture and depth of flavor.
- Cook the chicken in batches if necessary to prevent overcrowding in the pan. Overcrowding can cause the chicken to steam instead of brown, resulting in a less flavorful final dish.
- You can also grill the chicken, but I prefer cooking it on the stove.
- I’m not adding cheese to these tacos, but a good choice is cotija cheese or Mexican cheese.
- Before serving, squeeze fresh lime juice over the assembled tacos. The lime’s acidity adds a bright and refreshing flavor that perfectly complements the other ingredients.
- Enjoy the chicken street tacos immediately while they’re warm and fresh. Serve with lime wedges to squeeze over the tacos for extra flavor.
How to make chicken street tacos
Pre-step
Get a cast iron skillet or sauté pan, a large mixing bowl, and a rubber spatula.
Trim as much fat as you can off the chicken, then slice it into strips, placing it in the mixing bowl.
Step one
Gather the ingredients – boneless chicken thighs, red and yellow bell peppers, cilantro, herbs and spices.
Step two
Add the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
Step three
Take a rubber spatula and mix the spices with the chicken to thoroughly coat the chicken. Place in the refrigerator for at least 30 minutes.
Step four
Heat your pan on medium-high. Once heated, add one tablespoon of olive oil. Let that heat up just until it shimmers and add the sliced bell peppers. Add basil, salt, and oregano, and sauté for 6 – 8 minutes or until the peppers soften to your liking. (C) Remove from the pan and set aside.
Step five
Using that same pan, add one tablespoon of olive oil, and once it shimmers, add the chicken. Sauté for around 8 minutes. Stir every few minutes to make sure the chicken is fully cooked. (D)
Step six
Gather everything you want to add to your chicken tacos, including any sides you enjoy. I take out some spicy coleslaw, avocado slices, and cut a few lime wedges.
Get out as many corn tortillas as you want. I’m just going with three for this post. Heat up a clean, small pan and once it heats up, place a tortilla in it. Heat each side for 30 seconds to soften the tacos and bring out their corn flavor.
I add the bell peppers on the bottom of the tortilla, then the coleslaw, chicken, pico de Gallo, chopped cilantro, and avocado slices.
Sometimes I dribble Mexican crema on top but I didn’t have time to make some.
So delicious!
I hope you enjoyed this chicken street tacos recipe.
Other popular Mexican food
- Carne Asada tacos
- Shrimp and beef fajitas
- Steak burrito bowl
- Pulled pork enchiladas
- Chicken enchiladas
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Chicken Street Tacos
Ingredients
Chicken and Marinade
- 1 pound boneless chicken thighs (trimmed of fat and sliced into equal, thin slices)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt (to taste)
- black pepper (to taste)
- 1 tablespoon olive oil (extra virgin – to cook chicken)
Veggie
- 1 tablespoon olive oil (extra virgin)
- 2 medium bell peppers (red and orange)
- 1 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
Tortilla
- 9 small corn tortillas
Instructions
- Cut the bell peppers into strips and then in half again. Set aside.2 medium bell peppers
- Trim the fat off the chicken and then cut into thin strips. Try to cut them equally. Place in a large bowl.1 pound boneless chicken thighs
- Add the spices to the chicken and mix thoroughly with a rubber spatula. Cover with plastic wrap and refrigerate for at least 30 minutes.1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, black pepper
- Heat a medium or large sauté pan on medium-high heat. Once it heats up, add one tablespoon of olive oil. Once that heats up (shimmers), add the bell peppers, salt, and oregano. Sauté the vegetables for 6 – 8 minutes, stirring occasionally. Remove the peppers from the pan and set aside.1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon salt
- Take the chicken out of the fridge and give it a stir. Add olive oil to the same pan as you cooked the peppers, and once it heats up (it should only take a minute), add the chicken. Sauté for 8 minutes or until cooked through.1 tablespoon olive oil
- Gather whatever you are going to serve with the tacos. (refried beans, sour cream, avocado…etc.
- Heat up the tortillas. Heat a small skillet or sauté pan on medium heat and add a tortilla in it, cook for 30 seconds for each side. Repeat until all the tortillas have been heated.9 small corn tortillas
- Build your tacos with whatever you want to put in them and add the chicken.
- Eat, smile, and enjoy.
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love that you call for chicken thighs here! The chicken and pepper mix would also be great as a nacho topping.
It would, Ashley. Thanks so much for your comment.
We love tacos. These will be perfect for our Mexican themed dinners. I know the family will devour them.
Thanks, Gloria! I appreciate it.
I love tacos and your recipes sound delicious! Chicken thighs are a great choice, there’s more flavor and they won’t dry out.
Thanks so much, Dennis!
Tacos are our family favorite and the combination of Chicken sounds yum. Best option for a Happy Meal. Thanks
Thanks so much, Veena! I appreciate it.
These tacos look really tasty and flavorful. I might have to try making these on a Taco Tuesday sometime later this month.
I hope you do, Moop. Thank you for your comment.
We are a great fan of mexican food, and tacos are made quite often. Love the flavours here, can’t wait to make for my friends, they love chicken in any form.
Thank you, Hayley! I appreciate it. Chicken tacos are my favorite.
These are making me hungry just looking at them! The pairing of the ingredients are a match made in heaven and will no doubt be perfect in a taco
Thanks, Ramona. 🙂
We love tacos and make them weekly. These were so good and super flavorful! So easy to throw together for a quick weeknight dinner!
Thanks so much, Lori! I appreciate it.
I love chicken tacos and these street style were so delicious!!! Loved how simple and easy the recipe was and the flavors were spot on.
Thanks so much, Molly! I appreciate it. 🙂