Chicken Street Tacos with Lime and Fresh Toppings Recipe
These Chicken Street Tacos are a quick and flavorful meal perfect for Taco Tuesday or any weeknight. Featuring juicy marinated chicken thighs cooked to charred perfection and served on warm, soft corn tortillas with fresh onion, cilantro, and lime, this recipe delivers authentic Mexican-inspired flavors with optional toppings to customize each taco.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
For Serving:
- 8–10 soft corn tortillas
- ½ cup chopped white onion
- ½ cup chopped fresh cilantro
- Lime wedges
Optional Add-Ons:
- Sliced avocado or guacamole
- Crumbled cotija cheese
- Pickled red onions
- Salsa verde
Instructions
- Marinate the Chicken: In a bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add the chicken thighs and toss to evenly coat. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator for enhanced flavor.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5–7 minutes per side until cooked through and nicely charred on the outside. The internal temperature should reach 165°F (74°C).
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then slice the chicken into thin strips or bite-sized pieces suitable for tacos.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet or directly over a gas flame for 20–30 seconds on each side until they are warm and slightly charred, enhancing their flavor and pliability.
- Assemble Tacos: Place sliced chicken in each tortilla and top with chopped white onion, fresh cilantro, and a squeeze of lime juice. Add any optional toppings like sliced avocado, cotija cheese, pickled red onions, or salsa verde to taste.
Notes
- Chicken thighs are preferred for their juiciness, but chicken breasts can be substituted if needed.
- Marinating the chicken overnight results in deeper, more flavorful tacos.
- Store leftovers separately in airtight containers—chicken and toppings—for up to 3 days in the refrigerator.
- This recipe is ideal for meal prep and can be easily doubled for larger gatherings or parties.
Keywords: Chicken Tacos, Street Tacos, Mexican Food, Grilled Chicken, Easy Dinner, Taco Tuesday, Weeknight Meal, Corn Tortillas, Fresh Cilantro, Lime Chicken