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).

Course Mains & Entrees

Cuisine Mexican

Keyword chicken, chicken tacos, cinco de mayo, street tacos, tacos

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Servings

Calories 375

Author Laurie McNamara

Equipment

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

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
2½ tablespoons street taco seasoning
olive oil spray or avocado oil spray
18 soft corn tortillas

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.

Nutrition