Chicken Street Tacos
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Posted: 04/01/24
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Spice up your dinner routine with these delicious and easy grilled chicken street tacos! Follow our step-by-step instructions on how to make this tasty dish. There’s nothing better than a soft taco shell stuffed with marinated grilled chicken and your favorite taco toppings!
We can never have too many delicious taco recipes over here! Our chile lime steak tacos and smoked pork tacos are some of our most favorite dinner recipes, and now these chicken street tacos are too. We love taco Tuesday and making fresh and hearty tacos right in the comfort of our own home!
Load up a fresh warm tortilla with this zesty chicken and add any and all of your favorite toppings. You’ll think you’ve grabbed tacos from your favorite taco truck, but you never even left the comfort of your own home! If you’re looking for fun and unique dinner recipes, then this is just the thing for you.
Why You’ll Love Chicken Street Tacos
- These chicken tacos are a wonderful make ahead recipe! Make the marinade and let the chicken sit until you are ready to cook it later.
- Easy chicken street tacos are perfect for meal prep. This meat stores and reheats really well, any you can use it for tacos, taco salad, and even burrito bowls.
- While the marinating time makes the total time of this recipe kind of long, the total active time prepping and cooking is only about a half hour!
Ingredients for Chicken Street Tacos
- Boneless skinless chicken breasts – You can use boneless skinless chicken thighs if you prefer.
- Orange juice – The acidic bite of orange juice is super yummy with all of the other flavors and seasonings.
- Fresh cilantro – If you do not like cilantro, you can use parsley. Or omit it altogehter.
- Garlic – Freshly minced garlic will add tons of bold flavor to these chicken street tacos.
- Pico de gallo – Buy pico from the grocery store, or make your own homemade pico de gallo.
- Fresh lime juice – Use fresh lime juice to add a bright flavor to the marinade for these tacos.
- Street taco tortillas – Tortillas for street tacos are typically smaller in size. You can use corn tortillas or flour tortillas, whichever you prefer!
- Lime wedges – Squeeze a lime wedge over each taco for an extra tasty bite of lime juice!
- Seasonings – Dried oregano, ground black pepper, paprika, cumin, salt, chili powder
Helpful Tools
How to Make Chicken Street Tacos
- Add all of the ingredients for the chicken marinade to a large bowl or shallow dish and mix well. Place the chicken breasts in the marinade and refrigerate for at least one hour, and up to overnight.
- When you are ready to cook, preheat your grill over medium-high heat. Remove the chicken from the marinade and place onto the hot grill. Cook for 5-6 minutes on each side until the internal temperature reaches 165 degrees Fahrenheit.
- Transfer the cooked chicken to a plate or cutting board and let it rest for a few minutes. Then slice it into small pieces.
- Warm tortillas on the grill, or in a skillet on the stove.
- Then add the chicken, top with pico del gallo and any of f your other favorite taco toppings. Serve with a lime wedge and enjoy!
How to Store Leftover Chicken Street Tacos
FRIDGE: Transfer the cooked chicken to an airtight container and store in the fridge for 2-3 days. Store any toppings and tortillas separately from the taco meat.
FREEZER: Place leftover chicken into an airtight container or freezer bag and store in the freezer for up to 3 months. Allow to thaw before reheating.
How to Reheat Leftovers
To reheat, place on the stove top, in the oven, or in the microwave until warmed through.
What to Serve with Chicken Street Tacos
These amazing street tacos go well with all of your favorite Mexican inspired side. Smoked queso dip and grilled corn guacamole are so yummy to serve with these tacos.
Mexican street corn or Mexican street corn dip are both great too! Veggie sides like grilled cauliflower and grilled sweet potatoes would also be tasty.
Toppings for Street Tacos
The best thing about tacos is the toppings!! There’s so many tasty additions. A few of our favorites are:
- cotija cheese
- shredded lettuce
- diced onion
- sour cream
- shredded cheese
- sliced avocado
- corn salsa
- diced tomatoes
- salsa
- sliced jalapeno
Are street tacos usually corn of flour?
Street tacos are most often served on corn tortillas. However, you can often find flour tortillas in the street taco size! Serve this zesty and flavorful meat on whichever tortillas you prefer.
What meat is used for street tacos?
This recipe uses boneless skinless chicken breast, but there are tons of different types of meat you can use! You can use beef like skirt steak, flank steak, flap steak or any other cut of meat. Various different cuts are best to make carne asada or carnitas which are very popular street tacos.
Pro Tips for the Best Chicken Street Tacos
- If you don’t have a grill or griddle, you can make this recipe in a large skillet on the stovetop!
- Don’t marinade your chicken longer than 24 hours. After 24 hours, the texture of the meat will start to change from the acid in the marinade.
- Feel free to serve this meat over a bed of lettuce or rice to make burrito bowls or a taco salad!
This grilled chicken street tacos recipe is just so good! Go ahead and make that zesty marinade so you can get started!
More Amazing Chicken Recipes!
- Need a super basic chicken recipe? Then check out this incredible Smoked Chicken Breasts recipe.
- Southwest Grilled Chicken Drumsticks are one of the best summertime grilling recipes!
- This Bruschetta Chicken is just to die for. You’re going to love this easy classic dish.
- Skip the takeout and make Blackstone Teriyaki Chicken instead. It’s so smple yet just as good as your favorite restaurant!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Chicken Street Tacos
Marinated grilled chicken and your favorite taco toppings make these Chicken Street Tacos burst with flavor!
Ingredients
For the Tacos:
- 1 ½ pounds boneless skinless chicken breasts
- 10 street taco tortillas flour or corn, warmed
- 2 cups Pico de gallo
- ½ cup fresh cilantro chopped
- 6 lime wedges
- More optional toppings: guacamole, sour cream, pickled red onion, hot sauce
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons fresh lime juice
- 3 cloves garlic minced
- 1 Tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken breast and refrigerate for at least 1 hour or up to overnight.
- Preheat the grill over medium-high heat.
- Remove chicken from marinade and place on the hot grill. Cook for about 5-6 minutes on each side, time may vary depending on thickness of chicken breast, (thickest part of the chicken thigh should register about 165 degrees F).
- Transfer chicken to a plate and allow it to rest for a few minutes before chopping into small pieces.
- Warm tortillas on the grill, or skillet on the stove, for a few seconds on each side. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
Tips
RIDGE: Transfer the cooked chicken to an airtight container and store in the fridge for 2-3 days. Store any toppings and tortillas separately from the taco meat.
FREEZER: Place leftover chicken into an airtight container or freezer bag and store in the freezer for up to 3 months. Allow to thaw before reheating.
To reheat, place on the stove top, in the oven, or in the microwave until warmed through.
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