mexican chicken street tacos

Mexican Chicken Street Tacos

Street tacos are the authentic yet simple tacos that you can get from street stands - they consist of meat with a topping on small corn tortillas. What these tacos lack in crazy toppings they make up in flavor. The seasoned chicken thighs are topped with a mix of cilantro, onion, jalapeño and lime and served in corn tortillas. When I make street tacos, I use chicken thighs as a filling because they are much more flavorful than chicken breasts and they are a cheaper cut. I use two tortillas per taco for this particular type of taco because they are so small and thin; doubling them up makes them more durable. 

Living in Los Angeles you can find any type of taco you can ever dream of but I love these reliable street tacos because they are typically cheap and they can be found at just about every food truck, stand or shop.

 

Ingredients:

½ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon paprika

¼ teaspoon cayenne

¾ teaspoon kosher salt, divided

1½ pounds boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

1½ cups diced yellow onion

½ (packed) cup cilantro, diced

1 tablespoon diced jalapeño

Juice from one medium lime

20 mini corn tortillas

Lime wedges, for serving

 

Instructions:

In a small bowl whisk together the garlic powder, onion powder, paprika, cayenne and ¼ teaspoon of salt until combined then season the chicken thighs on all sides.

Heat a medium sauté pan or cast iron skillet over medium heat, add the olive oil and heat through. Sauté the chicken until cooked through and lightly browned, about 8 minutes.

Remove to a cutting board and let stand for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.

In a medium bowl stir together the onion, cilantro and jalapeno. Season with lime juice and remaining salt. 

Heat a large skillet or griddle over medium heat and top two mini tortillas on top of each other then warm the tortillas on both sides. Repeat with remaining tortillas.

To serve: Top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.

 

Makes 10 small tacos.

 

 

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