My family absolutely loves these Mexican Chicken Street Tacos, and I’m thrilled by how incredibly easy they are to prepare! Chicken thighs, marinated in a vibrant blend of citrus and spices, are grilled to juicy perfection. Served on warm corn tortillas and topped with fresh pico de gallo and cilantro, these tacos are a guaranteed crowd-pleaser.
Craving more delicious grilling ideas? Explore recipes like Easy Grilled Pizza, Grilled Hawaiian Chicken Teriyaki Bowls, Cajun Chicken and Sausage Kabobs, or Grilled Corn on the Cob for your next cookout!
Three perfectly grilled mexican chicken street tacos garnished with fresh pico de gallo, cilantro, and accompanied by a lime wedge on a white plate.
Why This Mexican Chicken Street Taco Recipe is a Must-Try:
- Unbeatable Flavor: These aren’t just any chicken tacos; they are bursting with authentic Mexican flavors. The marinade infuses the chicken with a zesty, savory taste that’s simply irresistible. It’s no wonder this recipe is a favorite among street food enthusiasts and home cooks alike!
- Quick 30-Minute Meal: Time is precious, and this recipe respects that. From prep to plate, you’re looking at just about 30 minutes. For an even smoother cooking experience, marinate the chicken in the morning or the night before. Dinner just got a whole lot easier.
- Grill Masterpiece: Embrace the summer vibes and fire up the grill! Grilling not only imparts a smoky char to the chicken but also keeps the kitchen cool and clean. Whether you’re grilling up Fish Tacos, a juicy Steak, classic Hamburgers, or even Grilled Pizzas, the grill is your secret weapon for adding incredible flavor.
What Exactly Are Mexican Street Tacos?
Mexican street tacos are culinary gems, smaller in size than your average taco and traditionally served on soft corn tortillas. Their petite form factor makes them the perfect handheld snack for anyone on the go, especially “street travelers” seeking a quick and delicious bite. Authenticity is key, and street tacos are typically served on two overlapping corn tortillas. This double tortilla approach isn’t just for show; it provides the necessary strength to hold generous fillings and toppings without tearing, ensuring every bite is as satisfying as the last.
Step-by-Step Guide to Making Chicken Street Tacos:
Marinating the Chicken: Begin by crafting the chicken marinade. In a mixing bowl, whisk together orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, Mexican oregano, paprika, cinnamon, salt, and pepper. Once thoroughly combined, add the chicken thighs to the marinade, ensuring each piece is well-coated. Refrigerate for at least one hour, or ideally, overnight to maximize flavor penetration.
Chicken thighs soaking in a flavorful marinade in a glass bowl, ready to become delicious mexican chicken street tacos.
Grilling the Chicken: Preheat your grill to medium-high heat. To prevent sticking, grease the grill grates with cooking oil or spray. Remove the marinated chicken thighs and place them directly onto the hot grill. Cook for approximately 4-5 minutes per side, flipping just once. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) at its thickest point for safe consumption.
Chicken thighs sizzling on a hot grill, cooking to perfection for homemade mexican street tacos.
Chopping the Grilled Chicken: Transfer the grilled chicken to a clean plate and let it rest for a few minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. After resting, chop the chicken into small, bite-sized pieces, perfect for loading into street tacos.
A two-part image showing grilled chicken thighs on a plate and then those thighs expertly sliced and diced for easy assembly of street tacos.
Assembling the Tacos: Warm the corn tortillas to enhance their flexibility and flavor. You can gently heat them on a dry grill or in a skillet on the stovetop for just a few seconds per side. To assemble each taco, layer two warm mini street corn tortillas. Pile on the chopped grilled chicken, a generous spoonful of fresh pico de gallo, and a sprinkle of cilantro. Finish with a squeeze of fresh lime juice. For those who like to customize, feel free to add hot sauce, sour cream, pickled red onion, or any other toppings you desire. Serve immediately and consider pairing with classic sides like Mexican Rice, Elotes (Mexican Corn), and a refreshing glass of Horchata.
A vibrant plate of three mexican chicken street tacos, generously topped with fresh pico de gallo and cilantro, accompanied by lime wedges.
Expert Tips for the Best Street Tacos:
- Chicken Thighs are Your Friend: While chicken breasts can work, chicken thighs are highly recommended for street tacos. They boast more flavor, remain juicier on the grill, and are more forgiving if slightly overcooked. However, if you prefer chicken breasts, they will also work wonderfully.
- Rest Your Meat: Regardless of whether you choose chicken thighs or breasts, allowing the grilled chicken to rest before chopping is a critical step. Resting ensures that the flavorful juices are retained within the meat, leading to a more succulent taco filling. This tip applies to almost any grilled meat!
- Choose the Right Tortillas: Corn tortillas are undeniably the authentic choice for chicken street tacos. For the true street taco experience, seek out mini corn tortillas specifically made for this dish. If mini tortillas aren’t available, regular corn tortillas will work just fine. Always warm your tortillas before assembling tacos; this softens them and enhances their corn flavor. A quick toast on a griddle, skillet, or directly on the grill is all they need.
- Fresh Pico is Non-Negotiable: To elevate your street tacos from good to exceptional, homemade pico de gallo is the topping you shouldn’t skip. The fresh, vibrant flavors of pico perfectly complement the rich grilled chicken. Making pico at home is surprisingly easy, but if you’re short on time, a store-bought container from the produce section will suffice. In a pinch, regular salsa can be used, but fresh pico de gallo truly makes these tacos shine.
Make-Ahead Convenience:
Prep Ahead: The marinade for these chicken street tacos can be prepared and stored in the refrigerator for up to 3 days in advance. Marinate the chicken for at least a few hours or overnight for maximum flavor. Freshly made Pico de Gallo can also be prepared a day ahead, saving you valuable time on cooking day.
Serving Suggestions:
Complete your Mexican feast by serving these chicken street tacos with classic and complementary side dishes. Consider adding:
- Mexican Rice: Fluffy and flavorful, it’s the perfect rice side.
- Elotes (Mexican Street Corn): Creamy, cheesy, and utterly delicious grilled corn.
- Horchata: A refreshing rice milk drink with a hint of cinnamon.
Explore More Taco Recipes:
Looking for more taco inspiration? Discover a variety of taco recipes here to satisfy all your taco cravings!
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Recipe
Close up shot of three mexican chicken street tacos topped with pico de gallo, cilantro, and lime wedges, presented on a plate.
4.91 from 333 votes
Grilled Chicken Street Tacos
My family goes crazy for these grilled Chicken Street Tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.
Author Lauren Allen
Course Main Course
Cuisine Mexican
Servings 4
Calories 632
Cost 8
Prep 15 minutes mins
Cook 10 minutes mins
Total 25 minutes mins
Save Recipe
Ingredients
For the Tacos:
- 1.5 pounds boneless skinless chicken thighs, or breasts
- 24 white corn tortillas, warmed
- 2 cups Pico de gallo
- 1/2 cup fresh cilantro, chopped
- 6 lime wedges
- More optional toppings: guacamole, sour cream, pickled red onion, hot sauce
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1 ½ Tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 ½ Tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
- Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
- Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
- Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.
Notes
Serving Size is 3 tacos. Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side. Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.
Nutrition
Serving: 4gCalories: 632kcalCarbohydrates: 94gProtein: 43gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 162mgSodium: 1654mgPotassium: 905mgFiber: 13gSugar: 14gVitamin A: 2296IUVitamin C: 26mgCalcium: 190mgIron: 5mg
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I originally shared this recipe June 2017. Updated May 2023.
This post contains affiliate links.
