Description
Flavorful and easy chicken street tacos with seasoned grilled chicken, fresh toppings, and warm corn tortillas—perfect for a quick and tasty meal.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 8 small corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1 avocado, diced (optional)
- 1/2 cup salsa or hot sauce (optional)
Instructions
- In a bowl, combine olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and lime juice.
- Add chicken thighs to the bowl and coat well. Marinate for at least 20 minutes.
- Grill or pan-cook the chicken over medium heat for 5-6 minutes per side, until cooked through.
- Let the chicken rest for 5 minutes, then dice into small pieces.
- Warm corn tortillas on a skillet or directly over a flame until pliable.
- Assemble tacos by placing chicken on tortillas, then topping with onion, cilantro, cotija cheese, avocado, and salsa if desired.
- Serve immediately while warm.
Notes
- For a spicier version, add jalapeños or use a hot salsa.
- Chicken breasts can be used, but thighs are more flavorful and juicy.
- Leftover chicken can be stored in the fridge for up to 3 days.