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Chicken Street Tacos

These chicken street tacos are a quick, budget-friendly meal featuring tender grilled chicken, fresh toppings, and warm corn tortillas — perfect for weeknight dinners or backyard gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 pounds boneless skinless chicken breasts (2 large breasts)
  • 2 tablespoons taco seasoning (store-bought or homemade) Use a low-sodium blend if watching salt.
  • 8 to 12 pieces corn tortillas Most brands are gluten-free, check the label.
  • 1 small onion, finely chopped (white or red)
  • 1 bunch cilantro, chopped
  • 2 limes, cut into wedges
  • 1 to 2 tablespoons olive oil

Method
 

Preparation
  1. Marinate the chicken breasts with taco seasoning and olive oil for at least 30 minutes.
  2. Tip: If short on time, a 15 minute toss still adds flavor. For deeper flavor, marinate up to 4 hours.
Cooking
  1. Grill the chicken until cooked through and juices run clear, about 6-7 minutes per side.
  2. Pro safety note: Cook to an internal temperature of 165 F measured at the thickest part. Oil the grates or brush the chicken with a little extra oil to prevent sticking.
  3. Remove from the grill and let rest for a few minutes, then slice.
  4. Resting for 5 minutes locks in juices and makes slicing easier and neater for tacos.
Assembly
  1. Warm the corn tortillas on the grill or in a skillet.
  2. Quick method: heat tortillas 30 seconds per side over medium heat, or wrap in a damp towel and microwave 20 seconds for pliability.
  3. Assemble the tacos by placing grilled chicken on the tortillas, then top with chopped onion, cilantro, and a squeeze of lime juice.
  4. Add any extra toppings you like: salsa, sliced avocado, or a drizzle of crema.
Serving
  1. Serve immediately and enjoy! Best eaten right away while the chicken and tortillas are warm.

Notes

Store leftover chicken sliced in an airtight container for up to 3 to 4 days. Keep tortillas separate in a sealed bag. Reheat gently in a skillet or microwave.