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Chicken Street Tacos

Chicken street tacos with charred corn tortillas and tender shredded chicken are fast, smoky, and built for a classic street-food bite. Marinate for just long enough, sear until lightly charred, then pile into warm tortillas with raw onion and cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
marinate 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs or breasts cut into chunks
  • 0.25 cup lime juice
  • 6 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp oregano
  • salt and pepper to taste
Taco toppings
  • 12 corn tortillas
  • 0.5 cup diced white onion raw
  • 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, and salt and pepper until evenly coated. Let it marinate at refrigerator temperature for at least 10 minutes, up to 2 hours, to improve flavor.
Cook and char
  1. Heat a cast iron skillet or griddle over high heat until hot, then cook the chicken in a single layer. Cook 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 for tacos. Continue cooking until all pieces are cooked through and have a light char.
Char the tortillas and assemble
  1. Char the corn tortillas directly over a gas flame or in a dry skillet until warm and spotty in color. Keep them moving to avoid burning.
  2. Fill each tortilla with the chicken, then top with diced onion and chopped cilantro. Serve immediately with lime wedges and hot sauce.

Notes

For the most street-style texture, keep the chicken in a single layer so it develops char before shredding. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet until warmed through. Freezing is not recommended for best tortilla texture, but the cooked chicken can be frozen for up to 2 months. For a lower-carb option, serve the chicken over chopped lettuce or in lettuce wraps instead of tortillas.