Chicken Street Tacos Recipe
Quick and flavorful chicken street tacos with customizable toppings that bring a taste of the streets to your kitchen.
Ingredients
- 2-2.5 pounds Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- ¼ cup Orange juice
- 2 tablespoons Lime juice
- ½ Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 ounce Achiote paste
- ½ tablespoon Ground coriander
- ½ tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Chipotle chili powder
- 18 Corn tortillas
- 1 recipe Pico de gallo
- 1 recipe Guacamole
- optional Sour cream
- optional Cotija cheese
- optional Hot sauce
Instructions
- Whisk all marinade ingredients together in a large bowl or plastic bag. Add the chicken thighs and coat them well with the mixture. Marinate in the refrigerator for 4 to 24 hours.
- While the chicken marinates, prepare the pico de gallo and guacamole.
- Once ready to grill, let the marinated chicken sit at room temperature for 30 minutes. Preheat your grill to medium-high heat, around 425 to 450 degrees Fahrenheit.
- Grill the chicken thighs for 5 to 7 minutes on each side, or until cooked through, reaching an internal temperature of 170 degrees Fahrenheit. Let rested for 10 minutes, then chop into bite-sized pieces.
- Warm the corn tortillas using your preferred method.
- Assemble your tacos by layering the chopped chicken, guacamole, pico de gallo, and crumbled Cotija cheese on the warmed tortillas. Serve with lime wedges and hot sauce if desired.
Notes
- Marinate longer for deeper flavor, use a meat thermometer for doneness, keep tortillas warm in a low oven, and experiment with toppings.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 2g
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