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Chicken Street Tacos

Chicken Street Tacos

These Chicken Street Tacos will become your new favorite when the taco craving hits.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 30 minutes
Course main dish
Cuisine Mexican
Servings 4 tacos

Equipment

  • grill
  • bowl
  • tongs
  • cutting board

Ingredients
  

For The Tacos

  • 1.5 lbs boneless skinless chicken thighs
  • 22-24 pieces corn tortillas preferably 4-inch size
  • 1 white onion diced
  • 0.5 cup chopped cilantro leaves from about ½ bunch of cilantro
  • 2 limes sliced into wedges

For The Marinade

  • 0.5 large red onion grated
  • 2 cloves garlic grated or very finely minced
  • 0.25 cup freshly squeezed orange juice from about ½ of 1 orange
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ancho chili powder or 2 teaspoons chili powder
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoon dried oregano preferably Mexican
  • 1 tablespoon regular paprika or 1 teaspoon smoked paprika
  • 0.25 cup chopped fresh cilantro
  • 1 teaspoon kosher salt

Instructions
 

Instructions

  • In a large bowl, combine the grated onion, minced garlic, orange juice, lime juice, ancho chili powder, garlic powder, cumin, dried oregano, paprika, cilantro and salt.
  • Add chicken thighs to marinade and, using your hands, toss to thoroughly coat. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  • Remove chicken from fridge at least 30 minutes before you plan to start grilling.
  • Preheat a gas grill to medium-high heat (450ºF). Once hot, scrape the grill grates to clean them, then generously oil the grates.
  • Using tongs, place the chicken thighs directly on the grill. Cover and grill, undisturbed until grill marks appear, about 4-5 minutes. Flip and cook the second side until grill marks appear, about 5 minutes more.
  • Flip again and cook another 1-2 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 170°-175ºF (or 165ºF for chicken breasts).
  • Transfer chicken to a cutting board and let rest for 4-5 minutes. Slice the chicken into strips, then chop into ½-inch cubes.
  • Heat the tortillas on the grill, for about 1 minute a side, or in a hot skillet on the stovetop for 1 minute a side.
  • Stack 2 warm mini corn tortillas and top with chopped chicken. Generously sprinkle with diced white onion and chopped cilantro. Serve warm with lime wedges for drizzling.

Notes

If possible, look for corn tortillas that are super small, about 4-inches in diameter. For larger crowds, wrap a stack of 5-6 in a packet of aluminum foil and place them in a pre-heated 375° oven for 15 minutes to heat through.

Nutrition

Serving: 1taco
Keyword Chicken Street Tacos, Easy Recipe, Grilled Chicken, Mexican cuisine, Tacos, Weeknight Meal
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