Chicken Street Tacos

 

For the chicken marinade:

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp fresh lime juice about 2 limes
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For serving:

• 8-12 corn tortillas small size, street taco-style
• ½ cup white onion finely chopped
• ½ cup fresh cilantro chopped
• Lime wedges for serving

Marinate the Chicken:

• In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours.

  Cook the Chicken:

  • Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F and the outside is golden and slightly charred.

  Rest and Slice:

  • Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice the chicken into small, bite-sized pieces.

  Warm the Tortillas:

  • While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, or until pliable and slightly toasted.

  Assemble the Tacos:

  • Fill each tortilla with the cooked chicken, then top with chopped onion and fresh cilantro. Serve with lime wedges and any optional toppings.