Mexican Street Tacos With Chicken
The best Mexican Street Tacos are made with chicken! This mouthwatering dish has all the delicious flavors and ingredients that we love - chicken marinated in aromatic spices, wrapped in soft tortillas, and topped with fresh, zesty toppings.
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INGREDIENTS
For Tacos
- 1 ½ pound boneless skinless chicken breast, or chicken thighs
- 3 tablespoon olive oil, divided
- ½ teaspoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne
- 1 ½ tablespoon lime juice, freshly squeezed
For serving
- hard or soft corn tortillas, 8 inch
- cilantro leaves
- chopped brown or red onion
- bell peppers
- lime wedges
- sour cream
- 1 recipe pico de gallo, (optional)
- 1 recipe guacamole, (optional)
INSTRUCTIONS
- Add the chicken to a bowl together with seasonings, lime juice, and 1 tablespoon of oil. Marinate for 3-6 hours (ideally) or if in a rush - 1 hour. For better results pound the chicken first. We will cut them into cubes later.1 ½ pound boneless skinless chicken breast, 3 tablespoon olive oil, ½ teaspoon ground chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, 1 ½ tablespoon lime juice, ½ teaspoon cayenne
- Heat a medium non-stick skillet over medium-high heat with 2 tablespoons of oil, and once hot add the chicken and cook for 6 minutes, then flip and cook another 6-8 minutes until done. Check for doneness with meat thermometer, it should register 165 F.
- Remove from the heat and let rest for 5 minutes.Then dice into small cubes. Serve with more lime juice, taco shells, onion, bell peppers, lime, cilantro and sour cream.1 ½ tablespoon lime juice, hard or soft corn tortillas, cilantro leaves, bell peppers, sour cream, chopped brown or red onion
- Serve with favorite toppings: freshly made guacamole on the side, pico de gallo, salad, jalapenos, and lots of lime wedges.1 recipe pico de gallo, 1 recipe guacamole, lime wedges
NOTES
- Nutrition is calculated with the main ingredients + white corn tortillas but minus the toppings.
- For original flavor, serve these tacos with just cilantro, lime juice and onion.
- You can also bake the chicken in oven: place the chicken on a sheet pan or baking dish lined with foil, and bake for 25-30 minutes at 450 degrees Fahrenheit. Once the chicken is cooked, let it rest for 5-10 minutes before cutting. It will absorb all the tasty juices so much better.
- To Reheat. To reheat the chicken, add a little cooking oil to a nonstick skillet over medium-low heat. Cook until it's piping hot. Or you can use the microwave. Make sure to cover the chicken with a microwave-safe lid with holes. I also like to splash some water or milk on top of the filling so it is not dried out by the end of reheating.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 144kcalCarbohydrates: 2gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 105mgPotassium: 330mgFiber: 0.2gSugar: 0.1gVitamin A: 181IUVitamin C: 2mgCalcium: 8mgIron: 1mg
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