08.20.18

Chicken Street Tacos

Chicken Street TacosWhen it comes to tacos, you can get as fancy as simple as you want, and really? It’s great either way! Don’t get me wrong, I love a crazy combination of flavors in any taco, but I also love just a good simple, classic beef taco just as much. Here, I’ve done simple Chicken Street Tacos and it is just a winner!

The ingredients here are rather simple, but the way you cook the chicken is the key. First off, it’s gotta be chicken thighs with this dish to keep it moist on the inside, crispy on the outside for the perfect bite of chicken. Secondly, you’re going to cook them twice. I know, it sounds like more work but it’s all in the same skillet and I promise it’s worth the extra few minutes. I sear my chicken to get a nice golden brown all over (you could also grill it here), let it rest for the juices to lock in, then dice it up, and sear it once more until the edges get nice and crispy all over. Served in lettuce cups (or tortillas if you choose) this is one simply delicious weeknight meal!

Chicken Street Tacos Chicken Street Tacos

My favorite part about these Chicken Street Tacos and {all street tacos} are the finely diced white onions and cilantro to finish them off. That, plus your favorite hot sauce, and dinner is on the table in NO TIME AT ALL! 

SHOP THE POST. 

For another chicken taco recipe, try my Chipotle Chicken Tacos!

Chicken Street Tacos
Serves 2
Write a review
Print
Total Time
25 min
Total Time
25 min
For the Chicken
  1. 1 lb. boneless, skinless chicken thighs
  2. 1 teaspoon chili powder
  3. 1 teaspoon garlic powder
  4. 1/2 teaspoon dried oregano
  5. 1/2 teasoon cumin powder
  6. 1 teaspoon kosher salt, or more to taste
  7. 1/2 teaspoon black pepper, or more to taste
  8. 2 tablespoons olive or avocado oil
For Serving
  1. 1 head butter lettuce leaves (or 6 tortillas)
  2. your favorite hot sauce
  3. 1/4 white onion, diced fine
  4. 1/4 cup finely chopped cilantro
  5. pico de gallo
  6. 1 lime, cut into wedges
Instructions
  1. In a bowl, combine the chicken, chili powder, garlic powder, oregano, cumin, kosher salt, pepper, and avocado oil. Toss to coat until evenly combined and let marinade for at least 15 minutes (or refrigerate and marinade for up to all day).
  2. Heat a cast iron skillet over high heat and when hot, sear the chicken until cooked through and golden brown on each side, about 4 minutes per side. Set aside and let rest for 10 minutes.
  3. After rested, dice the chicken into 1/2 inch sized cubes.
  4. Reheat the same skillet over high heat and when it is hot, add diced chicken (and any of its juices) back into the skillet and spread so that it is in an even layer. Let sear (do not touch) until the chicken gets crisp on the edges, about 2-3 minutes. Toss and let sear on the other side for 2 more minutes. Once the chicken is all over golden brown and crispy on the edges, remove from the heat and serve immediately.
  5. Serve in lettuce cups (or tortillas) topped with the diced onions, cilantro, pico and your favorite hot sauce and a wedge of lime.
The Defined Dish https://thedefineddish.com/

11 Comments

  • Reply
    Ashley
    March 5, 2021 at 4:15 am

    Has anyone use chicken breasts ? Has anyone used the seasoning in croc pot for a shredded chicken?

  • Reply
    Kaitlin Skelley
    January 30, 2021 at 5:29 pm

    Best tacos ever. Seriously, my husband and I make tacos once a week and I will be using this recipe from now on. So easy to make (I only do easy) and the chicken is so tasty and juicy! I doubled the recipe so we’d have leftovers and I love to use Siete Foods almond flour tortillas – YUM!

  • Reply
    Jodie
    January 24, 2021 at 12:23 am

    This was SO delicious and is going into our regular rotation! I happened to have pineapple I needed to ue so whipped up a quick fresh pineapple salsa instead of the pico which also went nicely with it! Thank you!

  • Reply
    Katie
    January 20, 2021 at 11:06 pm

    Delicious, quick, and easy! Everyone loved them and so easy to customize and add your fav veggies. My boyfriend, who is not on board the Whole30 train, made his on a tortilla with some cheese and said they’re the best chicken taco he’s had. Definitely adding this into our rotation.

  • Reply
    Gina
    January 9, 2021 at 3:58 am

    Holy moley! These were AMAZING! I did halve the chili powder because I’m a pansy, but the whole fam loved them!

  • Reply
    Paige Westbrook
    January 6, 2021 at 8:55 pm

    The best Chicken tacos!! My fiancé could eat these for every meal. The chicken has so much flavor and I will use the trick of putting it back in the pan to crisp up for a ton of other dishes. Also, a great meal for families that are divided on whole30. My fiancé eats his in a tortilla covered in cheese and I usually sauté some peppers and onions, guac, and put it over lettuce!

  • Reply
    Brittney Scott
    November 24, 2020 at 1:54 am

    I was excited to try this recipe bc your photos had me drooling but omg I was blown away by this unbelievable chicken! One of my favorite tacos of all time. So freaking delicious.

    • Reply
      Alex
      November 24, 2020 at 1:14 pm

      it’s soooo good and simple.

  • Reply
    Chelsea Jones
    October 19, 2020 at 11:05 pm

    These are the best tacos! I continually have compliments when I make these for others. The spice combo really sets into the chicken and gives such amazing flavor. Highly recommend these!

    • Reply
      thedefineddish
      October 19, 2020 at 11:05 pm

      thank you!!!

  • Reply
    40+ Easy Weeknight Whole30 Dinners - The Wooden Skillet
    September 17, 2018 at 2:24 am

    […] 26. Chicken Street Tacos by The Defined Dish […]

  • Leave a Reply & Rating

    You Might Also Like

    SDC Instagram