Description
These Authentic Mexican Chicken Street Tacos are a flavorful and quick meal option, packed with seasoned chicken thighs, fresh vegetables, and a zesty cilantro lime crema. Perfect for a casual dinner or a festive gathering, these tacos come together in just 30 minutes and offer a perfect balance of spice, tang, and freshness wrapped in your choice of corn or flour tortillas.
Ingredients
Scale
Protein and Marinade
- 1 pound Boneless Skinless Chicken Thighs (Chicken breasts can be a leaner substitute.)
- 2 tablespoons Olive Oil (Avocado oil is a great substitution.)
- 2 tablespoons Lime Juice (Fresh lime juice truly enhances the taste.)
- 2 tablespoons Chicken Taco Seasoning (Feel free to use homemade or store-bought.)
Veggie Toppings
- 1 cup Chopped Romaine Lettuce (Swap with any leafy green you prefer!)
- 1/2 cup Red Onion (Consider green onions for a milder twist.)
- 1 Jalapeño (Adjust the quantity for desired heat.)
- 1/4 cup Fresh Cilantro (Parsley can be used if you’re not a cilantro fan.)
Sauce and Tortillas
- 1/2 cup Cilantro Lime Crema (Store-bought options are perfectly fine.)
- 8 Corn or Flour Tortillas (Choose corn tortillas for a gluten-free delight!)
Instructions
- Prepare the Chicken: In a bowl, combine the chicken thighs with olive oil, lime juice, and chicken taco seasoning. Mix well to ensure the chicken is evenly coated with the marinade. Let it sit for at least 10 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5 minutes on each side or until the chicken is thoroughly cooked and lightly charred on the edges. Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
- Prepare the Vegetables: While the chicken cooks, chop the romaine lettuce, red onion, jalapeño, and fresh cilantro as indicated. Adjust jalapeño quantity to control the spiciness level of your tacos.
- Warm the Tortillas: Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat in the oven at 350°F (175°C) for 5 minutes until soft and pliable.
- Assemble the Tacos: Lay out the warm tortillas and evenly distribute the sliced chicken pieces among them. Top each with chopped romaine lettuce, red onion, jalapeño slices, and fresh cilantro.
- Add Cilantro Lime Crema: Drizzle about 1 tablespoon of cilantro lime crema over each taco to add a creamy, tangy finish.
- Serve Immediately: Serve the tacos immediately while warm and fresh, optionally with extra lime wedges for squeezing over the top.
Notes
- For a leaner option, substitute chicken thighs with boneless, skinless chicken breasts.
- Adjust the jalapeño amount to suit your preferred spice level.
- Corn tortillas make the dish gluten-free, while flour tortillas add a softer texture.
- If you prefer, use store-bought taco seasoning or make your own blend with chili powder, cumin, garlic powder, and paprika.
- To save time, you can marinate the chicken ahead of time, even overnight in the refrigerator for deeper flavor.
