Welcome to the world of flavor-packed Chicken Street Tacos! Whether you’re planning a Taco Tuesday feast or simply craving authentic Mexican street food, this recipe is sure to impress. Our Chicken Street Tacos are filled with juicy, marinated pollo asado, loaded onto perfectly charred tortillas, and topped with your favorite toppings. Plus, they’re easy to make in under 15 minutes on the grill or stove!
Looking for more delicious recipes? Check out this Ultimate Cowboy Casserole or these Sausage Balls with Red Lobster Mix.
Introduction to Chicken Street Tacos
Chicken street tacos are a Mexican street food staple, known for their bold flavors and simplicity. These tacos combine smoky, spicy chicken with fresh toppings like guacamole and pico de gallo, all wrapped in warm, soft corn tortillas. This recipe features pollo asado, a marinade made with achiote, citrus juices, and spices, delivering a mouthwatering experience. Perfect for any taco lover, these tacos bring a taste of Mexico straight to your kitchen!
Ingredients for Chicken Street Tacos
Here’s what you’ll need to make these delicious chicken street tacos:
Pollo Asado
- 2-2.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 ounce achiote paste (see notes)
- 1/2 tablespoon ground coriander, cumin
- 1 teaspoon smoked paprika, dried oregano, salt
- 1/2 teaspoon pepper, chipotle chili powder
Tacos
- 18 corn tortillas
- Pico de gallo
- Guacamole
- Cotija cheese
- Sour cream (optional)
- Hot sauce (optional)
Note: You can substitute chicken breasts if preferred, but the thighs offer more moisture and flavor. Adjust the marinade time accordingly for chicken breasts to avoid them becoming too tender.
How to Make Chicken Street Tacos – Step by Step
Step 1: Marinate the Chicken
Begin by whisking all the pollo asado marinade ingredients together in a large bowl or plastic bag. Add the chicken thighs and make sure they’re fully coated. Allow the chicken to marinate for at least 4 hours or up to 24 hours for maximum flavor.
Step 2: Prepare Toppings
While your chicken marinates, prepare your toppings. Fresh pico de gallo and guacamole pair perfectly with these tacos. See our tips below for advanced preparation techniques.
Step 3: Grill the Chicken
Heat your grill to 425-450°F. Place the marinated chicken on the grill, cooking for 5-7 minutes per side until the internal temperature reaches 170°F. For oven or stovetop methods, check out the notes section below.
Step 4: Warm the Tortillas
Warm your corn tortillas either in a skillet, microwave, or over an open flame for that perfect char. Ensure they’re warm but still pliable for easy assembly.
Step 5: Assemble the Tacos
Chop the grilled chicken into bite-sized pieces and layer onto the warm tortillas. Top with guacamole, pico de gallo, and Cotija cheese. Finish with a drizzle of hot sauce and lime juice for extra zest!
Helpful Tips for Perfect Chicken Street Tacos
- Use fresh ingredients: Fresh lime juice and garlic make all the difference in your marinade.
- Don’t over-marinate chicken breasts: If using chicken breasts instead of thighs, avoid marinating for more than 12 hours.
- Advanced prep: You can prepare your guacamole and pico de gallo the day before to save time.
Cooking Tips for the Best Chicken Street Tacos
- Grill for smokiness: Grilling the chicken over an open flame adds a smoky flavor that elevates the dish.
- Char the tortillas: Lightly charring the corn tortillas adds a fantastic depth of flavor.
- Instant-read thermometer: Ensure your chicken reaches 170°F to avoid undercooking.
Serving Suggestions for Chicken Street Tacos
Serve these tacos alongside a fresh margarita or a cool glass of agua fresca. Complement them with sides like Mexican Street Corn or a light cucumber and tomato salad. For dessert, consider something as refreshing as this Peanut Butter Ganache.
Nutritional Information for Chicken Street Tacos
Chicken street tacos are a well-rounded meal full of protein and healthy fats from the guacamole. They are also gluten-free when made with corn tortillas. Each taco contains approximately:
- Calories: 180 kcal
- Fat: 8g
- Carbs: 15g
- Protein: 14g
Storage and Leftovers for Chicken Street Tacos
- Refrigerating: Store leftover chicken in an airtight container for up to 3 days.
- Freezing: You can freeze the chicken for up to 3 months. Defrost and reheat gently in a skillet.
- Reheating: For best results, reheat your chicken in a skillet with a little oil to maintain its flavor and texture.
Frequently Asked Questions for Chicken Street Tacos
1. Can I use chicken breasts instead of thighs?
Yes, but be cautious with marinating time to avoid mushy texture.
2. How long should I marinate the chicken?
For thighs, marinate for at least 4 hours and up to 24 hours. For breasts, no more than 12 hours.
3. Can I make these tacos on a stovetop?
Yes, cook the marinated chicken in a hot skillet for 6-7 minutes per side until the internal temperature reaches 170°F.
4. How do I store leftover tacos?
Store the chicken and tortillas separately in airtight containers in the fridge for up to 3 days.
Related Recipes for Chicken Street Taco Lovers
- Ultimate Cowboy Casserole: A hearty, flavorful dish that pairs well with chicken street tacos.
- Sausage Balls Recipe: A tasty appetizer to start your taco night right.
Conclusion
Chicken Street Tacos are a must-try for any taco lover. Their simplicity and bold flavors make them perfect for weeknight dinners or casual gatherings. We hope you enjoy making this delicious recipe as much as we do! Don’t forget to leave your feedback or personal variations in the comments below.
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Chicken Street Tacos Recipe – Juicy, Flavorful, Easy to Make
Description
Welcome to the world of flavor-packed Chicken Street Tacos! Whether you’re planning a Taco Tuesday feast or simply craving authentic Mexican street food, this recipe is sure to impress. Our Chicken Street Tacos are filled with juicy, marinated pollo asado, loaded onto perfectly charred tortillas, and topped with your favorite toppings. Plus, they’re easy to make in under 15 minutes on the grill or stove!
Ingredients
Pollo Asado
- 2–2.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 ounce achiote paste (see notes)
- 1/2 tablespoon ground coriander, cumin
- 1 teaspoon smoked paprika, dried oregano, salt
- 1/2 teaspoon pepper, chipotle chili powder
Tacos
- 18 corn tortillas
- Pico de gallo
- Guacamole
- Cotija cheese
- Sour cream (optional)
- Hot sauce (optional)
Instructions
Step 1: Marinate the Chicken
Begin by whisking all the pollo asado marinade ingredients together in a large bowl or plastic bag. Add the chicken thighs and make sure they’re fully coated. Allow the chicken to marinate for at least 4 hours or up to 24 hours for maximum flavor.
Step 2: Prepare Toppings
While your chicken marinates, prepare your toppings. Fresh pico de gallo and guacamole pair perfectly with these tacos. See our tips below for advanced preparation techniques.
Step 3: Grill the Chicken
Heat your grill to 425-450°F. Place the marinated chicken on the grill, cooking for 5-7 minutes per side until the internal temperature reaches 170°F. For oven or stovetop methods, check out the notes section below.
Step 4: Warm the Tortillas
Warm your corn tortillas either in a skillet, microwave, or over an open flame for that perfect char. Ensure they’re warm but still pliable for easy assembly.
Step 5: Assemble the Tacos
Chop the grilled chicken into bite-sized pieces and layer onto the warm tortillas. Top with guacamole, pico de gallo, and Cotija cheese. Finish with a drizzle of hot sauce and lime juice for extra zest!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh lime juice and garlic make all the difference in your marinade.
- Don’t over-marinate chicken breasts: If using chicken breasts instead of thighs, avoid marinating for more than 12 hours.
- Advanced prep: You can prepare your guacamole and pico de gallo the day before to save time.
