Chicken Street Tacos
Juicy, well-seasoned chicken tucked into warm corn tortillas and topped with a fresh tomato-avocado mixture. These easy chicken street tacos are packed with flavor and perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Dinner Recipes
- Cuisine: Mexican
Ingredients
Chicken
- 1½ lb boneless, skinless chicken breast or thighs, diced small
- 1 TBSP olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ¼ tsp black pepper
Fresh Topping
- 1½ cups diced tomatoes
- 1 avocado, diced
- ¼ cup finely diced red onion
- 1 small jalapeño, seeded and diced (optional)
- 2 TBSP fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
For Serving
- 8–10 small corn tortillas
- Fresh cilantro
- Lime wedges
- Optional: queso fresco or cotija cheese
Instructions
-
In a bowl, toss the diced chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
-
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
-
While the chicken cooks, combine tomatoes, avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Set aside.
-
Warm corn tortillas in a dry skillet or directly over a flame until soft and lightly charred.
-
Assemble tacos by spooning chicken into each tortilla and topping with the fresh tomato-avocado mixture.
-
Finish with cilantro, cheese if using, and a squeeze of lime. Serve immediately.
Notes
- Chicken thighs add extra juiciness, but breasts work well too.
- Cut chicken small for quick cooking and better taco texture.
- Serve with Mexican rice, beans, or salsa on the side.
Find it online: https://ourgratefulkitchen.com/chicken-street-tacos/