– **Title**: Chicken Street Tacos
– **Ingredients**:
– 1 lb boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 lime, juiced
– Salt and pepper to taste
– 8 small corn tortillas
– 1 cup diced onion
– 1 cup diced tomatoes (preferably Roma)
– 1/2 cup chopped fresh cilantro
– 1 avocado, diced
– 1/4 cup crumbled queso fresco (optional)
– Lime wedges for serving
– **Instructions**:
1. In a medium bowl, combine the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, lime juice, salt, and pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat a grill or a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes on each side or until the chicken is cooked through and has nice grill marks.
3. Remove the chicken from the grill and let it rest for a few minutes. Then, chop it into small pieces.
4. In an open flame or on a griddle, warm the corn tortillas until they are soft and pliable.
5. Assemble the tacos by placing a portion of the chopped chicken on each tortilla. Top with diced onion, tomatoes, avocado, cilantro, and crumbled queso fresco, if using.
6. Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!
Key Ingredients & Substitutions
Chicken Breast: I recommend using boneless, skinless chicken breast for its quick cooking and tender texture. If you’re looking for an alternative, you could use shredded rotisserie chicken for convenience, or substitute chicken with firm tofu for a vegetarian option.
Spices: Chili powder and cumin are essential for that authentic flavor. Feel free to swap in smoked paprika for a deeper taste or add cayenne for heat. If you’re sensitive to spice, reduce the amount of chili powder.
Tortillas: Corn tortillas bring a nice traditional touch, but flour tortillas work well too, especially if you prefer a softer bite. For gluten-free options, look for corn tortillas labeled as gluten-free.
Pico de Gallo: Making your own pico de gallo adds freshness, but store-bought is super convenient. If tomatoes are out of season, consider using salsa or even fresh diced veggies like cucumbers as a topping.
How Do I Make Sure the Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to nail it. Start with small pieces to ensure even cooking. It’s best to use a hot grill or skillet, ensuring you hear that sizzle as the chicken hits the pan. Here’s a quick guide:
- Mix your chicken pieces with the spice blend well to coat them evenly.
- Cook on medium-high heat for 6-8 minutes until fully cooked — the internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes after cooking; this helps keep it juicy.
By following these steps, your chicken will be flavorful and perfectly cooked. Enjoy making your tacos!
How to Make Chicken Street Tacos
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast, cut into small pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Tacos:
- 8 small corn or flour tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 cup pico de gallo (store-bought or homemade)
- 1/4 cup sour cream or Mexican crema (for drizzling)
- Lime wedges for serving
How Much Time Will You Need?
This tasty Chicken Street Tacos recipe takes about 15 minutes to prep and around 15 minutes to cook, totaling approximately 30 minutes. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a medium bowl, mix the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Once everything is combined, add the chicken pieces and toss them well so they’re all coated in the flavorful spice mixture.
2. Cooking the Chicken:
Heat a grill or skillet over medium-high heat. When it’s nice and hot, add the seasoned chicken pieces. Cook them for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and has a lovely, slightly charred color. Once done, take the chicken off the heat and let it rest for a few minutes to keep it juicy.
3. Warming the Tortillas:
While the chicken is resting, warm the tortillas on the grill or in another skillet. Just heat them for about 30 seconds on each side until they’re nice and pliable. This will make them easier to fold for the tacos!
4. Assembling the Tacos:
Now it’s time to put your tacos together! Take a warm tortilla and place a generous scoop of the grilled chicken on it. Top it with diced red onion and chopped cilantro. Finally, drizzle some sour cream or Mexican crema on top for an extra creaminess.
5. Serving and Enjoying:
Serve your delicious tacos with a side of pico de gallo for freshness, and don’t forget the lime wedges for squeezing over the top. Enjoy your tasty Chicken Street Tacos!
Can I Use Different Types of Chicken?
Absolutely! You can use chicken thighs instead of breast for a juicier taco filling. Just ensure they’re cooked through to an internal temperature of 165°F. You can also use rotisserie chicken; just shred it and toss it with the spice mixture before serving.
What If I Don’t Have Chili Powder?
No worries! If you’re out of chili powder, you can substitute it with a mix of paprika and a pinch of cayenne pepper for some heat, or use taco seasoning if you have it on hand. Adjust the quantity to suit your spice preference!
Can I Make the Chicken Mixture Ahead of Time?
Yes! You can marinate the chicken in the spice mixture for up to 24 hours in the fridge for even more flavor. Just be sure to bring it to room temperature before cooking for even cooking.
How to Store Leftover Tacos?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave before serving. For the tortillas and toppings, store them separately to keep everything fresh!
