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 45mins
Cook Time 20mins
Total Time 1hr5mins
Servings 6
Calories 375
Author Laurie McNamara
Equipment
BLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray, GD2051B
Ingredients
FOR THE ONION SALSA:
1largewhite onionfinely diced
1jalapeñominced (remove seeds and ribs for less heat)
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.