Street tacos are a beloved staple, and these Chicken Street Tacos take the concept to a whole new level of flavor and simplicity. Inspired by authentic Mexican street food, this recipe features finely diced chicken, perfectly seasoned with homemade street taco spices, all nestled in warm corn tortillas and topped with a zesty onion salsa. Get ready to enjoy a taste of Mexico right in your kitchen! This recipe serves 6, with 3 delicious tacos per person.
A close-up shot of Chicken Street Tacos, showcasing the diced chicken, onion salsa, and corn tortillas
My Year-Long Quest for the Perfect Chicken Street Taco
The journey to this recipe started unexpectedly. Last year, my husband and I decided to support a newly opened local Mexican restaurant by ordering takeout. We went a little overboard, ordering almost everything on the menu (a whopping $87 worth of food for just two of us!). Among the feast were chicken street tacos, and their simple yet incredibly flavorful construction immediately caught my attention. They were straightforward: corn tortillas, diced chicken, a sprinkle of onions and cilantro.
That takeout experience sparked a culinary mission. For the past year, I’ve been dedicated to recreating and perfecting those chicken street tacos at home. I wanted to capture the essence of authentic street tacos while enhancing the flavors and textures.
More Than Just Chicken and Onions
While the restaurant’s tacos were a great starting point, I knew I could elevate them. The first thing I changed was the tortillas. Those tiny “street taco” tortillas, while cute, just aren’t sturdy enough to hold the filling. I opted for standard corn tortillas that offer a better bite and prevent the tacos from falling apart.
The simple “onions and cilantro” topping also evolved. Inspired by pico de gallo, I transformed it into a vibrant onion salsa by adding garlic, jalapeño, and a squeeze of fresh lime juice. This salsa adds a burst of freshness and acidity that perfectly complements the savory chicken.
Of course, you can keep your toppings minimal, just like the original inspiration. A dash of hot sauce or a dollop of guacamole would be fantastic. My husband, who enjoys a bit more in his tacos, adds lettuce and cheese. The beauty of these chicken street tacos is their versatility – customize them to your liking!
Ultimately, these tacos are incredibly delicious and surprisingly easy to make. Let’s get cooking!
Image showcasing the fresh ingredients for Chicken Street Tacos, including chicken, onions, cilantro, and spices
What You Need to Make Chicken Street Tacos
Here’s a breakdown of the ingredients for both the onion salsa and the chicken street tacos themselves:
For the Onion Salsa:
- 1 white onion, finely diced
- 1-2 jalapeños, minced (remove seeds for less heat)
- 1 large clove garlic, minced
- 1 handful fresh cilantro, finely minced
- Kosher salt
- 1 lime, juiced
For the Chicken Street Tacos:
- 1 pound boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
- 2 ½ tablespoons street taco seasoning (homemade or store-bought)
- Kosher salt
- Corn tortillas
- Optional toppings: shredded lettuce, cheese (Cotija or Monterey Jack), guacamole, creamy tomatillo avocado salsa, hot sauce
Let’s start with the salsa! In a medium bowl, combine the finely diced white onion, minced jalapeño (adjust the amount to your spice preference), minced garlic clove, and finely minced cilantro.
Image of squeezing lime juice into a bowl of diced onions, jalapeños, garlic, and cilantro for the salsa
Squeeze in the juice from one lime.
Toss all the salsa ingredients together to combine, and then set it aside to allow the flavors to meld while you prepare the chicken.
Image of minced chicken breast and thigh meat in a bowl, ready to be seasoned
Now, for the chicken. Finely mince 1 pound of boneless, skinless chicken breasts and 1 pound of boneless, skinless chicken thighs. Dicing the chicken into small pieces is the most time-consuming part of this recipe, taking around 25 minutes. However, trust me, it’s worth it for the texture and quick cooking time. A sharp knife will make this task much easier.
While you can make these tacos with just chicken breasts, I highly recommend using a combination of breasts and thighs. The chicken thighs add extra moisture and flavor, resulting in more succulent and flavorful chicken street tacos.
Next, season the minced chicken with 2 ½ tablespoons of street taco seasoning. You can use a store-bought blend or easily make your own homemade version for even more authentic flavor.
Image of tossing seasoned minced chicken in a bowl to ensure even coating
Toss the chicken and seasoning together thoroughly, ensuring every piece is evenly coated in the spices.
Heat a large skillet over medium-high heat and spray it with olive oil or avocado oil spray.
Image of adding seasoned chicken to a hot skillet to cook
Once the skillet is hot, add the seasoned chicken and spread it into a single layer. This will help the chicken cook evenly and brown nicely.
Cook the chicken, stirring occasionally, until it’s fully cooked through and browned in spots. This should take about 12-15 minutes. Taste and add more salt if needed.
While the chicken is cooking, warm your corn tortillas. The best way to do this is on a large griddle over high heat. Lightly spray the griddle with olive oil or avocado oil spray, and then warm each tortilla until it’s pliable and slightly toasted. (Apologies, I was so focused on cooking I missed taking a picture of this step!)
Final shot of Chicken Street Tacos, filled and topped with onion salsa, ready to serve
Finally, assemble your chicken street tacos! Fill each warm corn tortilla with the seasoned chicken and generously top with the fresh onion salsa.
Now, this is where you can get creative with additional toppings. Consider adding shredded lettuce, crumbled Cotija cheese or Monterey Jack cheese, a spoonful of guacamole, creamy tomatillo avocado salsa, or your favorite hot sauce. The possibilities are endless!
Craving Beef Street Tacos Too? Click Here to Try My Easy Beef Street Tacos Recipe!
Another enticing shot of Chicken Street Tacos, highlighting the delicious filling and toppings
Enjoy your homemade Chicken Street Tacos! If you try this recipe, I’d love to hear about it! Snap a photo and tag me on Twitter or Instagram!
Smaller square image of Chicken Street Tacos, ideal for social sharing
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Chicken Street Tacos Recipe
These Chicken Street Tacos feature finely minced chicken cooked with homemade street taco seasoning, served in warm corn tortillas and topped with a simple onion salsa.
Yield: 6 servings
Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes
Ingredients
FOR THE ONION SALSA:
- 1 large white onion, finely diced
- 1 jalapeño, minced (seeds and ribs removed for less heat)
- 1 large garlic clove, minced
- 1 handful cilantro, minced
- 1 pinch kosher salt
- 1 lime, juiced
FOR THE CHICKEN STREET TACOS:
- 1 lb boneless skinless chicken breasts
- 1 lb boneless skinless chicken thighs
- 2½ tablespoons street taco seasoning
- Olive oil spray or avocado oil spray
- 18 soft corn tortillas
Equipment
- Large skillet
- Griddle (optional, for warming tortillas)
- Medium bowl
- Sharp knife
- Cutting board
Instructions
MAKE THE ONION SALSA:
- In a medium bowl, combine diced onion, minced jalapeño, minced garlic, cilantro, salt, and lime juice.
- Toss to combine and set aside.
MAKE THE TACOS:
- Using a sharp chef’s knife, finely mince the chicken and place it in a large bowl. This will take approximately 25-30 minutes.
- Season the minced chicken with street taco seasoning and toss to coat evenly.
- Spray a large 12-inch skillet with olive oil or avocado oil spray and heat over medium-high heat. Once hot, add the seasoned chicken and spread into an even layer.
- Cook, stirring occasionally, until the chicken is no longer pink and fully cooked, about 12-15 minutes. Season with salt to taste.
WARM THE TORTILLAS:
- Meanwhile, heat a large griddle on high and lightly spray with olive or avocado oil spray.
- Once hot, gently warm and toast the corn tortillas.
- Fill the warm tortillas with the chicken street taco mixture and top with onion salsa and any other desired toppings.
Recipe Notes
Nutrition Disclaimer: Nutritional information is estimated and for informational purposes only. Not certified nutritionist. Use as general guideline.
Serving: 3 tacos, Calories: 375kcal, Carbohydrates: 42g, Protein: 36g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 200mg, Potassium: 741mg, Fiber: 8g, Sugar: 2g, Vitamin A: 220IU, Vitamin C: 8mg, Calcium: 180mg, Iron: 4mg
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: Mexican
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