Step 1

Dry the chicken with paper towels and transfer it to a large bowl/dish. Combine the oil and seasoning and pour it over the chicken, using your hands to ensure the meat is evenly coated.

Step 2

Cover the dish with plastic wrap (cling film) and transfer it to the fridge to marinate for a minimum of 20 minutes, up to 24 hours.

Step 3

After marinating the chicken, you can either bake it or pan-fry it (for quicker results). To bake: check my dedicated post for oven-baked chicken thighs. Baking takes about 30-40 minutes at 400ºF/200ºC.To pan-fry: heat a well-seasoned cast iron pan of a nonstick skillet over medium heat with a small amount of oil. Then continue with the steps below.

Step 4

Once hot, add the chicken and allow it to cook undisturbed for 5 minutes. Then flip it over and cook for 3-5 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165ºF/74ºC. The exact time will vary based on the thickness of the chicken.

Step 5

Transfer the cooked chicken to a dish or a clean chopping block and allow it to rest for 5 minutes. Then, finally, use two forks or meat claws to shred the chicken.If you prefer more texture, you can thinly slice the chicken instead of shredding it.

Step 6

While the chicken marinates and then cooks, it's the perfect time to assemble all your chosen toppings.Prepare the guacamole and Pico de Gallo - do these first so the flavors have time to meld.Wash and shred the lettuce - with a knife or a mandoline/food processor slicing disk.De-seed and thinly slice the jalapeño.If you want to include other toppings, prepare them now.

Step 7

Before assembling the chicken street tacos, you can optionally add more flavor to the tortilla (and make them more flexible) by lightly heating them over an open flame (like a gas stove top) with tongs for a few seconds until lightly charred or in a skillet for 20-30 seconds per side.For large amounts, stack them up, wrap them in foil, and bake at 350ºF/180ºC for 15-20 minutes. Or microwave them for 30-60 seconds.

Step 8

Divide the shredded taco chicken and various toppings between the tortillas. Layer up the chicken and lettuce first, then salsa and guacamole, the fresh cilantro, and a drizzle of sour cream. If desired, also pop on a couple of slices of the jalapeño. Enjoy!

Step 9

Make ahead: You can prepare the cooked shredded chicken up to 3 days in advance and store it in an airtight container in the fridge. You can also prepare other toppings like the salsa and shredded lettuce the day before.Store: Enjoy the assembled tacos immediately, as they will become soggy. However, any leftover shredded chicken will last 4-5 days in the fridge, and the other toppings will last 2-3 (the guacamole is best within a few hours).Freeze: You can freeze any leftover shredded chicken in a freezer-safe Ziplock bag for up to 3 months. Thaw it in the refrigerator overnight before enjoying it chilled or reheating it.Reheat: If you have any leftover shredded chicken, reheat it over medium-low in a covered skilled with a splash of water or chicken broth (or some salsa) to stop it from drying out as it heats.