Chicken Street Tacos

You know what day it is, so forks down and hands up! Chicken Street Tacos are a perfect have-it-your-way meal for Taco Tuesday. Smoky, marinated chicken thighs cocooned in a warm, soft tortilla topped with an endless combination of toppings… what could be better? Healthy, easy, handheld, and certified finger-lickin’ good, street tacos aren’t just for lunch runs or closing time anymore.

I don’t need to tell you how much we love tacos in this house. We love them as much as you love tacos at your house. We love them as much as the whole world loves tacos.

Aside from the obligatory Friday Fish Fry for Catholics, does any other day of the week have a more universally-designated, ubiquitous food? The answer is no. Don’t @me on this. I almost named this blog “Tons of Tacos,” but thought it might be wiser to branch out.

Oven roasted Chicken Street Tacos are both classy and classic. They’re leveled up tacos. Oh, they’re definitely street food, but more “lunch rush,” less “stumbling out of a bar at 2am.” And they’re 100% family friendly certified. Don’t get me wrong – I love every taco recipe I’ve ever shared with you. I have eaten them all. A lot. A lot, a lot. But let’s be honest, I’ve got a family to feed and not all of them are as…adventurous as I am.

If you have kids (or picky adults) then you know how hard it can be not only to cook to the most sensitive tastebud, but also to train someone’s palate on the sly.

We all know someone whose entire diet consists of “beige food” and will only eat a taco if it’s ground beef in a taco shell, maybe with some cheese. And it’s possible that my oldest child is one of those people more often than not. But it is also 100% tru that this kid took one bite of his taco and said it was, and I quote “the best chicken I’ve ever had in my whole life.”

Take that, Roy Choi!

Taking it to the Street (Taco)

Believe it or not, street tacos aren’t a relatively new concept that cropped up with the advent of the food truck. When tacos originally made their way north from Mexico during the 1800s, they were literal street food – sold on the go, to people on the go.

It wasn’t until the mid-to-late 20th century that the concept of holding a crunchy taco over a plate and watching half of it fall out of the bottom became popular. Though why, we may never know (thanks Taco Bell?).

Street tacos were historically viewed as a lower class of food for using less-desired cuts of meat, like offal – and even insects – (frankly, ingredients we think of as adventurous today), but boy were they efficient:  small portions of well-seasoned protein in a fresh corn tortilla, all easily delivered to your gullet by your hand. And let’s be real, no matter what they were stuffed with, if tacos weren’t delicious, they never would have caught on.

If fast-casual is truly the “now” wave of dining, then nothing is more fast – and more casual – than grabbing a few small tacos from a street vendor, customizing them to your satisfaction, and plopping down on a park bench to enjoy.

I, myself, am just going to recreate them at home (thanks kids!) while raising a glass to our neighbors to the south for introducing us to well-balanced spice blends, corn tortillas, and the combination of those two things. Salud!

How to Make Chicken Street Tacos

Juicy, oven-baked chicken thighs soaked in a smoky, spicy marinade form the base for these delectable Chicken Street Tacos. Customize your portions by serving on small, warm corn tortillas and topping with anything from avocado to cilantro, or queso fresco to pico de gallo… anything ending in ‘o’ really (but save the Oreos for dessert).

Need a different visual? View this post as a story, or scroll to the recipe card for the video!

• Make a batch of DIY taco seasoning:  combine chili powder, cumin, paprika, salt, pepper, coriander, oregano, and red pepper flakes in lidded jar. Secure the lid, then shake to combine.
• TIP:  this seasoning stores well, so if you make tacos frequently, scale up the batch for future recipes. A recipe portion of this taco seasoning is ¼ cup.
• Whisk the taco seasoning with olive oil, lime juice, and minced garlic. It will be thick, like a paste.
• Coat boneless skinless chicken thighs with the marinade; this is a job for your (clean!) hands.
• Cover with plastic wrap and marinate at least 2 hours and up to 12.

• Transfer the chicken to a rimmed baking sheet lined with parchment paper; bake at 425°F for 25-30 minutes, or until the internal temperature reaches 165°F.
• Place the chicken onto a cutting board, rest for 5 minutes, then cut against the grain into ½″ strips.
• Layer the chicken into warmed corn tortillas and season with lime juice.
• Top with your favorite taco toppings, and then NOM!

What Are the Best Toppings for Chicken Street Tacos?

Toppings aren’t just for looks (although a well-dressed taco does look tastier). Choose taco toppings that will complement or enhance the protein. For these chicken tacos, we recommend toppings that are either creamy or acidic – both of which are great contrasts to the spice and heat.

• Avocado
• Lime juice
• Pico de gallo
• Queso fresco or cojita cheese
• Pickled red onions or pickled radishes
• Sour cream

What’s the Best Way to Warm Corn Tortillas?

Corn tortillas are best served fresh (life-changing, I promise) and warmed with dry heat on the stove. The preferred method for warming them is to heat up a cast iron skillet (or stainless steel if you have no cast iron, but cast iron is also life-changing, so consider getting one) over medium heat and warm the tortilla for 15-30 seconds max on each side. Prep a bowl or basket with a very slightly damp towel and wrap your tortillas to cover and keep warm until serving

If you don’t have fresh corn tortillas (and are feeling daring, and have a gas stove), give this method a whirl: use a pastry brush to lightly wet the tortilla on both sides and use tongs to hold directly over the open flame on your stovetop until cooked to your liking, again, 30 seconds per side max. You may get some toasty spots, just don’t let them get crunchy!

Remember: Corn tortillas and flour tortillas behave very differently because of gluten, or the lack thereof, so always cook with your hands, eyes, and nose.

Can I Use Boneless Skinless Chicken Breasts Instead of Thighs?

Yes, but with caution (driven by personal preference). We do not care for baked or oven roasted chicken breast. A marinade definitely helps, but the cooked texture can still be dry and stringy. So if you go for breast instead of thigh meat, but sure to pound the chicken to an even thickness (both for tenderizing and even cooking), then grill instead of roasting.

How to Store and Reheat Leftovers

• Store the chicken:  in a sealed container in the fridge for up to 5 days.
• Reheat the chicken:  in a skillet over medium high heat in a splash of olive oil for 2-3 minutes, or in a microwave in 30 second intervals, stirring in between.
• Freeze the chicken:  freeze the raw chicken in the marinade in a gallon zip back for up to 2 months; defrost in the fridge overnight and bake as directed.

Tips for Making This Recipe Perfectly

• When it comes to marinade, trust your taste to determine the time. Regardless of how long you let the chicken marinate, you will still get a healthy dose of the seasonings baked on. Chicken thighs can stand a long marinade, up to 12 hours.
• Use. Fresh. Veggies. Not only do they taste better, but you’re going to get much more diverse and balanced textures.
• Don’t cheat yourself on the tortillas – fresh corn tortillas are absolute winners. Also, size matters, and for Street Tacos, smaller is better.
• Double layer the tortillas. Street tacos are small because they’re meant to be portable, but that portability can can issues – like breakage and leakage. Insulate yourself against that eventuality (literally) by layering two tacos togethers.
• Don’t skip the lime juice. Trust me on this one!

More Taco Recipes

• Crispy Spicy Potato Tacos
• Instant Pot Chicken Tacos
• Grilled Cilantro Lime Chicken Tacos
• Skirt Steak Tacos with Cilantro Lime Crema
• American Style Ground Beef Tacos

Did you make these Chicken Street Tacos? I’d love to know how they turned out! Leave a comment and a rating below.

While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe

Chicken Street Tacos

4.67 from 9 votes

Author: Danielle Esposti

Print Recipe Rate this Recipe Pin Recipe

Juicy, oven-baked chicken thighs soaked in a smoky, spicy marinade form the base for these delectable Chicken Street Tacos. Customize your portions by serving on small, warm corn tortillas and topping with anything from avocado to cilantro, or queso fresco to pico de gallo… anything ending in 'o' really (but save the Oreos for dessert).

Prep Time: 15 mins

Cook Time: 30 mins

Marinating Time: 2 hrs

Total Time: 2 hrs 45 mins

Servings : 8 tacos

Calories: 672

Recommended Equipment

• Baking Sheet
• Cast Iron Skillet

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 limes, cut into wedges
• 16 small (6") corn tortillas

Marinade

• 1-2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp paprika
• 2 tsp salt
• 1 tsp pepper
• 1 tsp coriander
• Pinch oregano
• Pinch red pepper flakes
• ¼ c olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced

Taco Toppings

• Pico de gallo
• Pickled red onions
• Avocado
• Cilantro
• Sour cream
• Queso fresco or cojita

Instructions

• Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano and red pepper flakes in a lidded jar; shake until well combined. Add the taco seasoning to the olive oil, lime juice, and garlic, then whisk until smooth. The mixture will be thick, like a paste.
• Trim any excess fat from the chicken thighs, then place into a bowl or arrange in a casserole dish. Pour the marinade over the chicken, then work the marinade into the chicken with your (clean) hands. Cover with plastic wrap, then refrigerate and marinate at least 2 hours and up to 12. Flip chicken once halfway through.
• Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
• Remove the chicken from the marinade using tongs and arrange in a single layer on the prepared baking sheet. Bake 20-25 minutes or until the internal temperature reaches 165°F using an instant read thermometer.
• Rest the chicken for 5 minutes, then slice into ½" wide strips against the grain.
• Warm the tortillas (see notes). Layer two tortillas, then top with grilled chicken and sprinkle with lime juice. Add your favorite toppings and enjoy immediately.

Notes

How to Warm Tortillas

• Before heating, prep a bowl or basket with a very slightly damp towel to cover the tortillas and keep warm until serving. To warm tortillas, use one of these two methods.
• Heat up a cast iron skillet over medium heat and warm the tortilla for 15-30 seconds per side.

 

Storing and Reheating Leftovers

• Store the chicken:  in a sealed container in the fridge for up to 5 days.
• Reheat the chicken:  in a skillet over medium high heat in a splash of olive oil for 2-3 minutes, or in a microwave in 30 second intervals, stirring in between.
• Freeze the chicken:  freeze the raw chicken in the marinade in a gallon zip back for up to 2 months; defrost in the fridge overnight and bake as directed.

 

Nutritional Information:  assumes 2 tacos per serving; one taco includes two 6″ corn tortillas, 3oz cooked chicken, two tablespoons pico de gallo, and 1 slice of avocado. 

Nutrition Information

Serving: 2tacos, Calories: 672kcal (34%), Carbohydrates: 52g (17%), Protein: 44g (88%), Fat: 33g (51%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0g, Cholesterol: 190mg (63%), Sodium: 1664mg (69%), Potassium: 222mg (6%), Fiber: 10g (40%), Sugar: 5g (6%), Vitamin A: 17% (17%), Vitamin C: 5% (5%), Calcium: 16% (16%), Iron: 24% (24%)

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