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

Chicken Street Tacos

Story time! It all started last year with carry-out from a local restaurant. At the time they had just 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 recipe.

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

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.

Chicken Street Tacos

So ridiculously delicious and so simple!

ingredients for Chicken Street Tacos

To Make These Chicken Street Tacos You Will Need:

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

onion salsa

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.

squeeze in lime juice

Lastly, squeeze in the juice of 1 lime.

stir to combine

Toss to combine and set off to the side.

minced chicken breast and thigh meat in a bowl

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 recipe is super fast and easy, I promise. A sharp knife does make this task much easier.

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

add street taco seasoning

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

toss well to coat

Toss well until the chicken is coated evenly.

spray a nonstick skillet with olive oil spray

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

once hot add chicken

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

cook chicken until no longer pink

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 totally forgot to take a photo of this step!

Chicken Street Tacos

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

Chicken Street Tacos

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.

Click Here To make My Easy Beef Street Tacos!

Chicken Street Tacos

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!

Chicken Street Tacos

Chicken Street Tacos
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Yield: 6

Chicken Street Tacos

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

Ingredients

FOR THE ONION SALSA:

  • 1 large white onion, finely diced
  • 1 jalapeño, minced (remove seeds and ribs for less heat)
  • 1 large garlic clove, minced
  • 1 handful cilantro, minced
  • 1 pinch kosher salt
  • 1 lime, juiced

FOR THE CHICKEN STREET TACOS:

  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • tablespoons street taco seasoning
  • olive oil spray, or avocado oil spray
  • 18 soft corn tortillas

Equipment

  • BLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray, GD2051B

Instructions 

MAKE THE ONION SALSA:

  • In a medium bowl, add onion, jalapeño, garlic, cilantro, salt and lime juice.
  • Toss to combine and set off to the side.

MAKE THE TACOS:

  • Using a sharp chefs knife, finely mince the chicken and add to a large bowl. This takes about 25 to 30 minutes.
  • Season with street taco seasoning and toss to combine.
  • Spray a large 12-inch skillet with olive oil or avocado oil spray over medium-high heat.
  • Once hot, add in the seasoned chicken and spread into an even layer. Cook, stirring occasionally until no longer pink and fully cooked. About 12 to 15 minutes.
  • Season with salt to taste.
  • Meanwhile, heat a large griddle on high and lightly spray with olive or avocado oil spray.
  • Once hot, gently warm and toast the corn tortillas.
  • Fill the tortillas with the street taco chicken and top with the onion salsa and any other desired toppings.
Serving: 1g, Calories: 375kcal, Carbohydrates: 42g, Protein: 36g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 200mg, Potassium: 741mg, Fiber: 8g, Sugar: 2g, Vitamin A: 220IU, Vitamin C: 8mg, Calcium: 180mg, Iron: 4mg