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Mexican Chicken Street Tacos

Mexican chicken street tacos with charred, lime-marinated chicken and double corn tortillas for a classic street-taco bite. High-heat cooking creates caramelized edges, then the tacos get finished with white onion, cilantro, and a fresh lime squeeze.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb boneless chicken thighs
  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 4 clove garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and black pepper to taste
Tacos
  • 12 small corn tortillas
  • 0.5 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 1 lime wedges for serving
  • 1 salsa verde for serving
  • 1 avocado for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl until the spices dissolve and look evenly distributed.
  2. Add boneless chicken thighs and turn to coat thoroughly, then cover and refrigerate for at least 30 minutes to marinate.
Char and cook
  1. Heat a cast iron skillet over high heat until it’s screaming hot, then place the chicken in the skillet.
  2. Cook for 5–6 minutes per side until charred and cooked through, flipping once halfway through the first side.
Finish the chicken
  1. Rest the chicken for 5 minutes, then chop or slice into small pieces so it fills the tortillas easily.
Warm and assemble tacos
  1. Warm the corn tortillas in a dry skillet or directly on the flame, then double them up for serving.
  2. Fill each double tortilla with charred lime-marinated chicken, diced white onion, and chopped fresh cilantro.
  3. Serve with lime wedges, salsa verde, and sliced avocado.

Notes

Key pro tip: marinate for the full 30 minutes and cook in batches if needed—high heat helps you get char without steaming. Store leftover chicken and toppings separately in the fridge for up to 3 days; rewarm chicken in a hot skillet. Freezing is best for cooked chicken only (up to 2 months), not for assembled tacos. For a gluten-free option, use corn tortillas as written (they’re naturally gluten-free); skip any additives in salsa verde if needed.