Chicken Street Tacos
Marinated grilled chicken and your favorite taco toppings make these Chicken Street Tacos burst with flavor!
Servings: 5
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.
Notes
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.