Grilled Chicken Street Tacos
Mexican Street Tacos – this is listed as a favorite recipe! They’re unbelievably easy to make, they’re jam packed with authentic flavor and everyone always loves them!
Here you get corn tortillas layered with charred and tender, cilantro-lime marinated grilled chicken thighs.
They’re always on rotation on our dinner menu, and I love to serve them to my guest. Plus they are a healthier dinner option.
You’ll love this street taco recipe not only because they taste delicious, but also because it’s one of those easy to throw together recipes and you can also get a head start it a few hours in advance with the marinating.
Mexican Street Tacos
1 1/2 lbs. trimmed boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup olive oil
3 cloves garlic, peeled and smashed
2 tsp g-way ground cumin
1 1/2 tsp g-way ancho chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
12 corn taco shells, warmed (double up if desired)
1 small red or white onion, chopped
3 Tbsp. chopped cilantro
Lime wedges, for serving (optional)
Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
Preheat a grill or griddle pan over medium-high heat (it should come to 425 - 450 degrees).
Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through cooking, about 6 - 8 minutes per side (thickest center should register 165 and thighs should be slightly charred).
Transfer to a plate, cover with foil and let rest 5 minutes.
Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add diced chicken, onions, and cilantro.
Serve warm, squeezing each taco with lime juice and drizzling with your choice of taco sauce.