chicken street tacos

A crispy tortilla stuffed with delicious fixin's

Chicken Street Tacos

21 extra thin corn tortillas ((I use Mission brand))

lb cooked & shredded chicken breast

non fat greek yogurt

salsa

cilantro (minced)

onion (chopped)

Preheat oven to 425 degrees.

In a large pan heat the chicken, onion, taco seasoning, and cilantro together over medium-high heat until the onions are tender.

Add the refried beans, mix thoroughly and then add the greek yogurt, and salsa. Mix together and cook for a few more minutes. Set aside.

In another pan lightly spray with cooking spray and place tortilla cook for about 30 seconds, lightly spray top side of tortilla, flip, and cook for another 30 seconds. Repeat this step until you are done cooking the tortillas.

When the tortillas are finished evenly distribute and spread the chicken and bean mixture on each tortilla.

Fold the tortillas in half and place on to a cookie sheet. You will most likely need two cookie sheets to fit all of them on.

Bake for about 8 minutes or until the tacos are crispy and lightly browned.&nbsp;

Let cool for a few minutes and top with lettuce, tomatoes, cabbage, cilantro, carrots. Whatever you fancy.

Enjoy!

Seasoned chicken, fresh pico de gallo, and cilantro held together in a tortilla . . . this easy chicken street taco recipe will quickly become a family favorite.

Easy Chicken Street Tacos Recipe

olive oil

boneless, skinless chicken breasts

cumin

chili powder

garlic powder

salt

pepper

onion

Roma tomatoes (diced)

limes (divided)

cilantro (chopped)

corn tortillas

Cotija Cheese (crumbles)

In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.

In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime juice and cilantro.

To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.

Squeeze lime juice over taco and serve.

Juicy, oven-baked chicken thighs soaked in a smoky, spicy marinade form the base for these delectable Chicken Street Tacos. Customize your portions by serving on small, warm corn tortillas and topping with anything from avocado to cilantro, or queso fresco to pico de gallo... anything ending in &#039;o&#039; really (but save the Oreos for dessert).

chicken thighs

limes

(6") corn tortillas

tbsp cumin

paprika

tsp salt

tsp pepper

coriander

oregano

red pepper flakes

lime juice

garlic (minced)

Pico de gallo

Pickled red onions

Avocado

Cilantro

Sour cream

Queso fresco

Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano and red pepper flakes in a lidded jar; shake until well combined. Add the taco seasoning to the olive oil, lime juice, and garlic, then whisk until smooth. The mixture will be thick, like a paste.

Trim any excess fat from the chicken thighs, then place into a bowl or arrange in a casserole dish. Pour the marinade over the chicken, then work the marinade into the chicken with your (clean) hands. Cover with plastic wrap, then refrigerate and marinate at least 2 hours and up to 12. Flip chicken once halfway through.

Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Remove the chicken from the marinade using tongs and arrange in a single layer on the prepared baking sheet. Bake 20-25 minutes or until the internal temperature reaches 165°F using an instant read thermometer.

Rest the chicken for 5 minutes, then slice into 1/2&quot; wide strips against the grain.

Warm the tortillas (see notes). Layer two tortillas, then top with grilled chicken and sprinkle with lime juice. Add your favorite toppings and enjoy immediately.

https://content.jwplatform.com/videos/qlKc4lAV.mp4

Chicken Street Tacos are a perfect have-it-your-way meal for Taco Tuesday. Smoky, marinated chicken thighs cocooned in a warm, soft tortilla topped with an endless combination of toppings… what could be better? Healthy, easy, handheld, and certified finger-lickin’ good, street tacos aren’t just for lunch runs or closing time anymore.

These Chicken Street Tacos have the BEST chicken taco marinade + are grilled to juicy perfection. Everyone loves this EASY, 30-minute recipe!

The Best Chicken Street Tacos

½ lbs boneless (skinless chicken thighs)

tbsp Chicken Taco Seasoning (see note below)

romaine lettuce

jalapeño (sliced)

cilantro

Lime Crema

Lime wedges (for serving)

In a large bowl, whisk together the olive oil, lime juice and taco seasoning.

Add the chicken thighs to the bowl and toss to coat in the marinade. Cover and marinate for 30 minutes, at room temperature or up to 24 hours in the fridge.

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.

Grill the chicken for 4-6 minutes per side, or until cooked through with an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing into strips.

Warm the tortillas on the grill or in the microwave.

To assemble the tacos, place some chicken strips on each tortilla, then top with lettuce, sliced red onion, jalapeño, cilantro, and crema. Serve with lime wedges on the side.

https://content.jwplatform.com/videos/ifcS79i4.mp4

Chicken Street Tacos with the tastiest marinated chicken grilled to juicy perfection. Everyone loves this easy recipe!

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Easy Chicken Street Tacos Recipe

Chicken Street Tacos

The Best Chicken Street Tacos

Top 4 chicken street tacos recipes from across the web

The most viewed chicken street tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Street Tacos

Easy Chicken Street Tacos Recipe

Chicken Street Tacos

The Best Chicken Street Tacos

The most viewed chicken street tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine