Chicken Street Tacos Recipe
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts (thinly sliced or cubed)
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime
For Serving:
8-10 small corn or flour tortillas (street taco size)
1 cup chopped white onion
1 cup chopped fresh cilantro
1-2 limes (cut into wedges)
Sour cream (optional)
Hot sauce or salsa (optional)
Instructions:
Marinate the chicken:
In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add the sliced chicken and toss to coat evenly. Let the chicken marinate for at least 15-30 minutes (or up to 2 hours for more flavor).
Cook the chicken:
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 4-6 minutes per side, or until fully cooked through and slightly charred. Remove the chicken from the heat and let it rest for a few minutes, then slice or chop into small, bite-sized pieces.
Warm the tortillas:
While the chicken rests, warm the tortillas. You can heat them directly on a gas flame or in a dry skillet for about 20-30 seconds per side, just until soft and lightly charred. Wrap them in a clean towel to keep warm.
Assemble the tacos:
Fill each tortilla with a generous portion of the cooked chicken. Top with chopped onions, fresh cilantro, and a squeeze of lime juice. Add optional toppings like sour cream, hot sauce, or salsa if desired.
Serve:
Serve the Chicken Street Tacos immediately with extra lime wedges on the side for a burst of freshness.