Street Tacos, Chicken Style

In these Chicken Street Tacos, cooked finely minced chicken seasoned with a kitchen-made street taco seasoning is tucked into toasty corn tortillas and topped with a simple onion salsa. Serves 6 (3 tacos each).

Story time! It all started last year with carry-out from a local restaurant. At the time they had only recently opened, so naturally Pat and I ordered a little bit of everything from the menu ($87 in Mexican food for 2 people lol! SO much food!) and one of those things being chicken street tacos. I immediately took note of the simplicity: street taco corn tortillas, diced chicken, onions and cilantro. And from that moment I spent the last year perfecting this dish.

So yes, I’ve been waiting a whole year to share this dish.

The only things I do differently from what was visually apparent in my takeout container is that I do not use those little “street taco” tortillas because they don’t hold squat. And over time “onions and cilantro” has turned into an epic onion pico de gallo or salsa by adding garlic, jalapeño and lime juice. With that said, you can enjoy these as is or add other toppings if desired. I like to keep it simple, maybe add hot sauce and guac. Pat likes to add lettuce and cheese to his. It’s a chose your own adventure of sorts.

So ridiculously savory and so simple!

To Make These Chicken Street Tacos Gather:

for the onion salsa:

• white onion
• jalapeño
• garlic
• cilantro
• kosher salt
• lime juice

for the tacos:

• boneless skinless chicken breasts
• boneless skinless chicken thighs
• street taco seasoning
• kosher salt
• corn taco shells
• any other desired toppings

Start by adding 1 large finely diced white onion to a bowl with, 1 to 2 diced jalapeños (remove the seeds and ribs if you want less heat), 1 large handful cilantro finely minced, 1 minced large clove garlic with a generous pinch of kosher salt.

Lastly, squeeze in the juice of 1 lime.

Toss to combine and set off to the side.

Next mince up 1 pound boneless skinless chicken breasts and 1 pound boneless skinless chicken thighs. Finely dicing the chicken does take the longest to prep, about 25 minutes, however the rest of this dish is truly fast and unfussy, I promise. A sharp knife does make this task much easier.

I have made these with only chicken breasts with success. However chicken thighs only add that something-something.

Next, season with 2-1/2 tablespoons street taco seasoning.

Toss well until the chicken is coated evenly.

Next spray a large skillet with olive oil or avocado oil spray and heat on medium-high heat.

Once hot, add in all of the seasoned chicken and spread into an even layer.

Stir occasionally until fully cooked and browned in spots. About 12 to 15 minutes or so. Taste and season with more salt.

Meanwhile, heat a large griddle over high. Spray with olive oil and heat up a bunch of corn tortillas. I entirely forgot to take a photo of this step!

Fill the toasty corn tortillas with the street taco chicken and top with the onion salsa.

Here is where you can add any other desired toppings like; shredded lettuce, cotija or monterrey jack cheese, guacamole or creamy tomatillo avocado salsa and hot sauce.

Enjoy! And if you give this Chicken Street Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!