Description
These Chicken Street Tacos combine finely minced seasoned chicken breasts and thighs cooked in a skillet and served on warm, toasted soft corn tortillas. Topped with a fresh, zesty onion salsa made from white onion, jalapeño, garlic, cilantro, lime juice, and a pinch of kosher salt, these tacos offer a vibrant flavor that is both authentic and easy to prepare at home.
Ingredients
Units
Scale
Onion Salsa
- 1 large white onion, finely diced
- 1 jalapeño, minced (seeds and ribs removed for less heat)
- 1 large garlic clove, minced
- 1 handful cilantro, minced
- 1 pinch kosher salt
- 1 lime, juiced
Chicken Street Tacos
- 1 pound boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
- 2 1/2 tablespoons street taco seasoning
- Olive oil spray or avocado oil spray
- 18 soft corn tortillas
Instructions
- Make the Onion Salsa: In a medium bowl, combine the finely diced white onion, minced jalapeño, minced garlic, minced cilantro, a pinch of kosher salt, and the juice of one lime. Toss all ingredients together thoroughly and set aside to allow flavors to meld while you prepare the tacos.
- Prepare the Chicken: Using a sharp chef’s knife, finely mince both the chicken breasts and thighs until finely chopped—this should take approximately 25 to 30 minutes. Transfer the minced chicken to a large bowl and add 2½ tablespoons of street taco seasoning. Toss well to evenly coat all the chicken pieces with the seasoning.
- Cook the Chicken: Spray a large 12-inch skillet with olive or avocado oil spray and heat over medium-high. Once hot, add the seasoned minced chicken and spread it out in an even layer. Cook for about 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Season with salt to taste at the end of cooking.
- Warm and Toast the Tortillas: While the chicken cooks, heat a large griddle on high and lightly spray it with olive or avocado oil spray. Once the griddle is hot, gently warm and toast the soft corn tortillas until pliable and slightly toasted on each side.
- Assemble the Tacos: Fill each warmed corn tortilla with a generous amount of the cooked street taco chicken. Top each taco with a spoonful of the prepared onion salsa. Add any additional desired toppings such as extra cilantro, lime wedges, or salsa to finish.
Notes
- Nutrition Disclaimer: All information presented here is for informational purposes only and is not a substitute for professional dietary advice. Nutritional values are estimates.
- Finely mincing the chicken by hand provides the authentic texture typical of street tacos.
- Adjust the jalapeño quantity according to your heat preference, and remember removing seeds and ribs reduces spiciness.
- Use olive or avocado oil spray to reduce added fat and promote even cooking.
- If short on time, ground chicken can be substituted for minced chicken, although the texture will differ.
