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When 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!
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!
- 1 lb. boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teasoon cumin powder
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 2 tablespoons olive or avocado oil
- 1 head butter lettuce leaves (or 6 tortillas)
- your favorite hot sauce
- 1/4 white onion, diced fine
- 1/4 cup finely chopped cilantro
- pico de gallo
- 1 lime, cut into wedges
- 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).
- 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.
- After rested, dice the chicken into 1/2 inch sized cubes.
- 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.
- Serve in lettuce cups (or tortillas) topped with the diced onions, cilantro, pico and your favorite hot sauce and a wedge of lime.
These are always a winner! So much flavor and so simple. So much to love!
Can you grill and then dice and sauté in cast iron or do you recommend cast iron for both steps?
you can totally do it either way!
Has anyone use chicken breasts ? Has anyone used the seasoning in croc pot for a shredded chicken?
I often use this recipe with chicken breasts because its what I have and it turns out great. Ive never tried it in the crockpot.
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!
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!
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.
Holy moley! These were AMAZING! I did halve the chili powder because I’m a pansy, but the whole fam loved them!
I am making this for a large crowd. Have you ever cooked it ahead and then rewarmed?
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!
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.
it’s soooo good and simple.
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!
thank you!!!