Articledinner#Chicken Street Tacos

Easy Chicken Street Tacos

These chicken street tacos marinate thighs in lime and spices, then grill and dice them for warm corn tortillas topped with onion and fresh cilantro leaves.

July 20, 2026579 words · 3 min read

dinnergrilledmexicanmain-course

Prep

15 min

Cook

30 min

Total

1 hr 15 min

Servings

Calories

320

A quick lime and spice marinade gives these street-style tacos their bright, smoky flavor before the chicken thighs sear until charred and juicy. Keeping the toppings simple — just onion, cilantro, and a squeeze of lime — lets the marinated chicken be the star, the way traditional street tacos are usually served. Warming the corn tortillas in a dry skillet makes them pliable and adds a little toasty flavor.

Lime-and-spice marinated chicken thighs are grilled and diced, then piled into warm corn tortillas street-taco style.

Why You'll Love This Recipe

Fast: ready in about 75 minutes (15 min prep, 30 min cook)
Simple: 15 everyday ingredients
Feeds the family: 4 servings
Light: about 320 calories per serving

Ingredients

1.5 lbs boneless (skinless chicken thighs)
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
3 cloves garlic (minced)
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
8-12 corn tortillas (small size, street taco-style)
½ cup white onion (finely chopped)
½ cup fresh cilantro (chopped)
Lime wedges for serving
cotija cheese, avocado slices, salsa verde, pickled red onions

Instructions

Whisk together the lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper in a large bowl, add the chicken thighs, toss to coat, and marinate in the fridge for at least 30 minutes, or up to 8 hours.
Heat a skillet or grill over medium-high heat, remove the chicken from the marinade, and cook for 5 to 7 minutes per side, until it reaches 165°F and the outside is golden and slightly charred.
Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice or dice it into small, bite-sized pieces.
While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, until pliable and slightly toasted.
Fill each tortilla with the chicken, top with chopped onion and fresh cilantro, and serve with lime wedges and any optional toppings.

Cooking Tips

Let the chicken marinate for at least 30 minutes for the best flavor.
Let the cooked chicken rest for a few minutes before dicing so it stays juicy.
Warm the tortillas just until pliable so they don't dry out or crack.

Substitutions

Chicken breasts can replace thighs if you prefer white meat.
Flour tortillas can be used in place of corn if you prefer.
Any of the optional toppings, like cotija or avocado, can be swapped based on what you have.