Description
Delicious Chicken Street Tacos with charred, citrus-kissed chicken, warm corn tortillas, and bright pico de gallo for a celebratory meal any night of the week.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 6 small corn tortillas (toasted or grilled)
- 1 cup pico de gallo (tomato, onion, cilantro, jalapeño)
- Fresh chopped cilantro (optional)
- Lime wedges, for serving
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Instructions
- 1. In a mixing bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
- 2. Add chicken thighs to the marinade, toss until coated, cover and refrigerate for at least 20 minutes.
- 3. Preheat grill or cast-iron skillet to medium-high heat.
- 4. Remove chicken from marinade and grill for about 4–5 minutes per side until cooked to 165°F (74°C).
- 5. Transfer cooked chicken to a cutting board, let rest for 5 minutes, then slice or chop.
- 6. Warm the tortillas on the grill or skillet for about 20–30 seconds per side.
- 7. Fill each tortilla with sliced chicken, top with pico de gallo, sprinkle with cilantro if desired, and finish with a squeeze of lime.
- 8. Serve hot with extra lime wedges and sauces at the table.