Description
These Chicken Street Tacos are a flavorful and easy-to-make Mexican-inspired dish featuring marinated boneless skinless chicken breasts or thighs cooked to juicy perfection in a skillet and served on soft or hard taco shells with fresh garnishes like cilantro, onion, lime wedges, and sour cream.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pound boneless skinless chicken breast or thighs
- 3 tablespoon olive oil (divided)
- ½ teaspoon ground chili
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne
- 1 ½ tablespoon lime juice (freshly squeezed)
To Serve
- Soft or hard taco shells
- Cilantro leaves
- Chopped brown or red onion
- Lime wedges
- Sour cream
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with ground chili, ground cumin, paprika, cayenne, lime juice, and 1 tablespoon of olive oil. For best flavor, marinate the chicken for 3 to 6 hours; if short on time, marinate for at least 1 hour. Optionally, pound the chicken before marinating for more tender results.
- Cook the Chicken: Heat a medium skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the marinated chicken. Cook the chicken for 6 minutes on one side, then flip and cook for another 6 to 8 minutes until fully cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Prepare and Serve: Remove the cooked chicken from the skillet and dice into small cubes. Serve the chicken with taco shells, garnished with chopped onion, cilantro leaves, lime wedges, and a dollop of sour cream. Drizzle extra lime juice if desired for added zest.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- You can use either chicken breasts or thighs depending on preference.
- For extra heat, add more cayenne or use spicy taco shells.
- Check chicken doneness with a meat thermometer to avoid undercooking.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days.
