Name: Easy Chicken Street Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 1/4 cup fresh lime juice (about 2 limes); 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 16 small corn tortillas (street taco size); 1/2 white onion, finely chopped; 1/4 cup fresh cilantro, chopped; Lime wedges, for serving; Optional: cotija cheese, avocado slices, salsa verde, pickled red onions

Why You’ll Love This Recipe

Moist, flavorful chicken thanks to a bright, citrus-spiced marinade
Quick cooking time—ready in under an hour
Easy to customize with your favorite toppings (cotija, avocado, salsa, pickled onions)
Perfect for casual taco nights or meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken thighs
fresh lime juice
olive oil
garlic, minced
ground cumin
chili powder
smoked paprika
dried oregano
salt
black pepper
corn tortillas (street taco size)
white onion, finely chopped
fresh cilantro, chopped
lime wedges
optional: cotija cheese, avocado slices, salsa verde, pickled red onions

directions

Marinate: Combine lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper in a bowl or resealable bag. Add chicken thighs, toss to coat, and refrigerate for at least 2 hours, up to overnight .
Cook: Heat a skillet (or grill) over medium‑high. Cook the chicken 4–5 min per side, until the thickest part reads 165 °F, then transfer to a plate and let rest 5 minutes .
Chop: Dice the rested chicken into bite‑sized pieces.
Warm tortillas: Toast tortillas on a dry skillet or griddle for a few seconds each side until charred and pliable.
Assemble: Layer two corn tortillas, top with chicken, chopped onion and cilantro, and a squeeze of fresh lime. Add desired toppings: cotija, avocado, salsa verde, pickled onions, etc.

Servings and timing

Servings: 8–12 tacos (about 4 servings)
Prep time: 10 minutes (plus marinating)
Marinate time: 2 to 6 hours (up to overnight); avoid exceeding 6 hours with citrus marinade to prevent texture issues Cook time: ~10 minutes (4–5 minutes per side)
Total active time: ~20 minutes (plus rest)

Variations

Cooking methods: Grill over medium-high heat or bake at 425 °F for 20–25 minutes until 165 °F .
Chicken cut: Use skinless chicken breasts, though thighs remain juicier.
Spicier version: Add chipotle in adobo or cayenne to marinade .
Different toppings: Try shredded cabbage slaw, pico de gallo, creamy avocado crema, or shredded cheese.
Meal prep: Cook extra chicken and freeze or refrigerate for easy meals throughout the week .

storage/reheating

Fridge: Store chopped chicken and tortillas separately in airtight containers for up to 4 days.
Freezer: Freeze cooked chicken up to 3 months.
To reheat: Warm chicken in skillet over medium heat, adding a splash of water or oil to retain moisture . Microwave with a damp paper towel also works.

FAQs

How long should I marinate the chicken?

Ideally 2–6 hours, but even 30 minutes adds noticeable flavor. Avoid marinating more than 6–8 hours with citrus, which can make the meat mushy.

Can I use chicken breasts instead of thighs?

Yes—but breasts are leaner and cook faster. Slice or pound them to even thickness to prevent drying out .

What internal temperature should the chicken reach?

Cook until the thickest part reads 165 °F. This ensures juiciness and safety.

What if I don’t have a grill?

Cook in a hot skillet over medium-high heat for about 4–5 minutes per side or bake in a 425 °F oven for 20–25 minutes .

How do I keep my tortillas soft?

Warm them briefly on a skillet or griddle, then wrap in a clean towel to retain heat and flexibility.

Can I prep chicken ahead for meal prep?

Absolutely. Cook in bulk and store refrigerated (up to 4 days) or frozen (up to 3 months) .

What sides pair well with these tacos?

Serve with Mexican rice, refried or black beans, corn elote, or a vibrant slaw.

How can I make it dairy-free?

Simply omit cotija cheese and sour cream.

Can I make it vegan?

Yes—sub tofu or cauliflower steaks and cook in the same marinade.

What’s the best way to serve on a buffet?

Keep chicken warm in a covered dish or slow cooker on low. Provide warm tortillas and toppings separately so guests can build their own.

Conclusion

Easy Chicken Street Tacos are a delicious, no-fuss meal that brings fresh, bold flavors to the table. Whether you grill, sauté, or bake, these tacos are endlessly customizable and perfect for sharing. Make extra for meal prep or feeding a crowd—either way, they’re sure to be a hit at any taco night. Enjoy!