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Mexican Chicken Street Tacos

Mexican chicken street tacos with charred, lime-marinated chicken and double-warmed corn tortillas. These easy chicken tacos are fast on the grill or in a screaming hot cast iron skillet, then finished with onion, cilantro, and lime for an authentic street tacos feel.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and tacos
  • 1.5 lb boneless chicken thighs Use thighs for juicy, char-friendly results.
  • 3 tbsp lime juice Juice for the marinade and to finish the tacos with fresh brightness.
  • 3 tbsp olive oil Helps coat the chicken and encourages browning.
  • 4 garlic cloves, minced Minced for quick flavor release.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • Salt and black pepper to taste Season until balanced; add gradually.
  • 12 small corn tortillas Kept small and pliable for doubling.
  • 0.5 cup white onion, finely diced Dice small so every bite has crunch and sweetness.
  • 0.5 cup fresh cilantro, chopped Chop just before assembling for best flavor.
  • Lime wedges Serve for a final squeeze.
  • salsa verde For tangy heat.
  • avocado For creamy texture.

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, mix lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper, then coat the chicken thighs thoroughly.
  2. Cover and marinate for at least 30 minutes in the refrigerator, so the surface firms up and the flavors soak in.
Char and cook
  1. Heat a cast iron skillet or grill over high heat until very hot, then add the marinated chicken in a single layer.
  2. Cook for 5–6 minutes per side until charred and cooked through, with dark grill marks and a browned exterior.
  3. Move chicken to a plate and rest 5 minutes so juices redistribute, then chop or slice into small pieces.
Warm tortillas and assemble
  1. Warm small corn tortillas in a dry skillet or directly on the flame until pliable, then double them up for serving.
  2. Fill each double tortilla with chicken, diced white onion, and chopped cilantro so the filling is concentrated in the center.
  3. Serve immediately with lime wedges, salsa verde, and sliced avocado.

Notes

Pro tip: char develops fast on high heat—don’t overcrowd the skillet, and let the pan/grill get screaming hot before the chicken goes in. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze chicken (without tortillas) for up to 2 months and reheat until hot. For a lighter swap, use chicken breast instead of thighs, but cook just until done to avoid dryness.