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Mexican Chicken Street Tacos

Mexican chicken street tacos with charred, lime-marinated chicken and doubled corn tortillas. High-heat skillet cooking delivers a smoky crust, then quick assembly with onion, cilantro, and bright lime.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and chicken
  • 1.5 lb boneless chicken thighs
  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.1 Salt and black pepper to taste Use to taste.
Taco toppings and tortillas
  • 12 small corn tortillas Small tortillas, warmed and doubled.
  • 0.5 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • Lime wedges, salsa verde, and avocado for serving

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Marinate the chicken
  1. Mix lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper, then coat the chicken thighs. Cover and marinate for at least 30 minutes so the chicken turns bright and fragrant.
Char and cook the chicken
  1. Heat a cast iron skillet or grill over high heat until screaming hot. Add the chicken thighs and cook for 5–6 minutes per side until charred and cooked through.
Rest and slice
  1. Rest the chicken for 5 minutes, then chop or slice it into small pieces. Keep the juices from the pan by slicing right after resting.
Warm and double the tortillas
  1. Warm the corn tortillas in a dry skillet or directly on the flame until pliable. Double them up for serving so they hold the toppings without tearing.
Assemble street tacos
  1. Fill each double tortilla with chicken, diced white onion, and fresh cilantro. Finish with a squeeze of lime and serve with salsa verde and sliced avocado.

Notes

For best char, use very hot pan or grill and avoid moving the chicken during the first minutes per side. Refrigerate leftovers in an airtight container up to 3 days; rewarm chicken and tortillas separately. Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-oil marinade (swap olive oil for 1–2 tbsp) and serve with extra lime and salsa verde for flavor.