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Mexican Chicken Street Tacos

Mexican chicken street tacos with charred, lime-marinated chicken and doubled small corn tortillas. High-heat skillet cooking gives the smoky, carne asada style flavor, then you load each taco with onion, cilantro, and a squeeze of lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lime-marinated chicken
  • 1.5 lb boneless chicken thighs Use thighs for juicy, char-friendly street taco texture.
  • 3 tbsp lime juice Fresh is best for brightness.
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Taco toppings & tortillas
  • 12 small corn tortillas Double them for serving.
  • 0.5 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup lime wedges For serving.
  • 0.5 cup salsa verde For serving.
  • 0.5 cup avocado For serving, sliced.

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Marinate the chicken
  1. Mix lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl until combined.
  2. Add the boneless chicken thighs and coat well, then marinate for 30 minutes.
Char and cook the chicken
  1. Heat a cast iron skillet or grill over high heat until screaming hot.
  2. Cook the chicken for 5–6 minutes per side until charred and cooked through.
  3. Rest the chicken for 5 minutes, then chop or slice into small pieces.
Warm and double the tortillas
  1. Warm the small corn tortillas in a dry skillet or directly on the flame.
  2. For each taco, double them up for serving so they hold the fillings.
Assemble street tacos
  1. Fill each double tortilla with charred lime-marinated chicken.
  2. Top with diced white onion and chopped fresh cilantro.
  3. Serve with lime wedges, salsa verde, and sliced avocado.

Notes

For best char and flavor, use very high heat and let the skillet reheat between batches if needed. Marinated chicken is best cooked within 24 hours; leftovers keep in the refrigerator up to 3 days. Freezing is not recommended for the tortillas, but you can freeze cooked chicken up to 2 months. For a lighter option, use skinless chicken breasts and increase olive oil to 4 tbsp to help prevent dryness.