Description
Quick, satisfying, and bursting with bright flavors, these Chicken Street Tacos bring the best of summer grilling to a weeknight table.
Ingredients
- 4 chicken breasts
- 8–12 small corn or flour tortillas (street-taco sized)
- 1 cup fresh salsa (store-bought or homemade)
- 1 bunch cilantro, chopped
- 2 limes, cut into wedges
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
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Instructions
- 1. Pat the chicken breasts dry with paper towels and season both sides evenly with smoked paprika, ground cumin, salt, and pepper.
- 2. Preheat a grill to medium-high heat (about 400–450°F) or heat a heavy skillet or cast-iron pan over medium-high heat with a light coating of oil.
- 3. Cook the chicken on the hot grill or in the pan for 5–7 minutes per side until the internal temperature reaches 165°F.
- 4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice or chop into bite-sized pieces.
- 5. Warm the tortillas on the grill or stovetop for 15–30 seconds per side until pliable.
- 6. Build the tacos by placing chopped chicken onto each warm tortilla, topping with salsa, cilantro, and a squeeze of lime. Serve immediately.