Go Back

Chicken Street Tacos

Chicken street tacos with tender shredded chicken and charred corn tortillas—made fast in a hot cast iron skillet. Marinate the chicken briefly, cook until lightly charred, then load tortillas with onion and cilantro for a true street-food vibe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Street Tacos
  • 1.5 lb boneless skinless chicken thighs or breasts
  • 0.25 cup lime juice
  • 6 garlic minced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp oregano
  • salt to taste
  • pepper to taste
  • 12 corn tortillas
  • 0.5 cup diced white onion
  • 0.25 cup fresh cilantro chopped
  • lime wedges for serving
  • hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Toss the chicken with lime juice, minced garlic, olive oil, cumin, chili powder, oregano, salt, and pepper until evenly coated. Let marinate for at least 10 minutes or up to 2 hours in the refrigerator.
Cook and char the chicken
  1. Heat a cast iron skillet or griddle over high heat. Cook the chicken in a single layer for 4-5 minutes per side until cooked through and lightly charred.
  2. As the chicken cooks, break it into smaller pieces with a wooden spoon so it shreds easily as it finishes.
Char tortillas and assemble tacos
  1. Char the corn tortillas directly over a gas flame or in a dry skillet until warm and lightly blistered. Fill each tortilla with chicken and top with diced onion and cilantro.
  2. Serve immediately with lime wedges and hot sauce.

Notes

Pro tip: marinating longer (up to 2 hours) boosts flavor, but don’t skip at least 10 minutes. Store leftovers covered in the refrigerator up to 3 days and reheat chicken in a hot skillet; freeze chicken up to 2 months (freeze cooked, then rewarm). For a lighter option, use chicken breast and keep the oil to 1 tbsp instead of 2.