These Chicken Mexican Street Tacos bring the vibrant flavors of street food straight to your kitchen using a stovetop method for easy preparation. Juicy, seasoned chicken is quickly seared to perfection, then sliced and served in warm corn tortillas with classic toppings like diced onions, fresh cilantro, and a squeeze of lime.
Perfect for taco night, these tacos are a delicious, lighter alternative to beef tacos and pack all the flavors you love in authentic Mexican street food.
Why You’ll Love This Recipe
You’ll love Chicken Mexican Street Tacos for their simplicity, fresh flavors, and ease of preparation. Using a stovetop method, you can quickly cook tender, juicy chicken that’s full of authentic Mexican seasoning.
With minimal ingredients and a fast cooking time, these tacos are perfect for busy weeknights or a casual gathering. The fresh cilantro, onions, and lime add brightness and balance to the savory chicken, making these tacos light, delicious, and customizable to your taste.
Expert Tips and Tricks
- Marinate the Chicken: For the best flavor, marinate the chicken for at least 30 minutes to a few hours before cooking.
- Preheat the Pan: Make sure your pan is hot before adding the chicken to ensure a good sear and juicy results.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid steaming and ensure even browning.
- Warm the Tortillas: Lightly warm the tortillas on the stove to make them more pliable and enhance their flavor.
- Slice Chicken Thinly: Slice the chicken into thin strips for easy filling and eating.
Recipe Variations and Possible Substitutions
- Grilled Version: If you prefer, you can grill the chicken for a slightly smoky flavor.
- Use Flour Tortillas: Swap corn tortillas for flour tortillas if you prefer a softer, chewier texture.
- Add Cheese: For a non-traditional twist, add crumbled Cotija cheese or shredded cheese over the tacos.
- Spicy Version: Add diced jalapeños or a spicy salsa to give your tacos an extra kick.
- Vegetarian Option: Substitute the chicken with grilled veggies, tofu, or beans for a vegetarian taco.
Serving and Pairing Suggestions
Serve these Chicken Mexican Street Tacos with classic toppings like diced onions, fresh cilantro, and lime wedges. Pair them with Mexican rice, refried beans, or elote (grilled street corn) for a complete meal. For drinks, a cold beer, margarita, or aguas fresca complements these tacos perfectly.
Storage and Reheating Tips
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the chicken in a hot skillet or in the microwave until warmed through.
Recipe FAQs
Can I marinate the chicken overnight? Yes, marinating the chicken overnight will deepen the flavor and make the meat even more tender.
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs work great for this recipe and add extra juiciness and flavor.
What if I don’t have corn tortillas? You can use flour tortillas, or even serve the chicken over rice or in a salad for a low-carb option.
What other toppings can I add? In addition to onions, cilantro, and lime, you can add salsa, guacamole, or hot sauce for extra flavor.
Can I make these tacos ahead of time? You can cook the chicken ahead of time and reheat it before assembling the tacos, making meal prep a breeze.
Chicken Mexican Street Tacos
Chicken Mexican Street Tacos are perfect for a quick stovetop meal! Juicy, seasoned chicken is cooked to perfection, then served in warm corn tortillas with fresh cilantro, onions, and lime. Easy, flavorful, and ready in under 30 minutes!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Tacos
- 12 small corn tortillas
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
- Crumbled cotija cheese, for garnish (optional)
- Optional: Salsa, guacamole, or hot sauce for extra toppings
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, onion powder, salt, and pepper. Add the chicken to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or up to a few hours.
- Preheat the Pan: Heat a large skillet or cast-iron pan over medium-high heat until hot.
- Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Depending on the thickness of the chicken, you may need to adjust the cooking time slightly.
- Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips.
- Warm the Tortillas: While the chicken rests, warm the corn tortillas in the same pan or on a dry skillet over medium heat for about 30 seconds per side, until pliable and slightly charred.
- Assemble the Tacos: Add the sliced chicken to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or hot sauce as desired.
- Serve: Serve the tacos immediately with extra lime wedges and additional toppings on the side.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 575Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 146mgSodium: 370mgCarbohydrates: 41gFiber: 7gSugar: 3gProtein: 58g
