Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Servings: 4
These are the best Taco I’ve had in years! I never have to miss street tacos again with this easy and quick recipe. Grilled Chicken Street Tacos are a mouthwatering Mexican delicacy with grilled chicken layered on corn tortillas with fresh pico de gallo best paired with Mexican Rice or any of your preferred Mexican side dishes.
Ingredients
1.5 lbs boneless skinless chicken thighs
20-22 mini white corn tortillas, warmed on a skillet*
Pico de gallo
1 /2 c. fresh cilantro, chopped
fresh lime juice
hot sauce, optional (our favourite for Mexican food is Valentina)
sour cream, optional
Marinade:
4 tbsp orange juice
2 tbsp apple cider vinegar
1½ tbsp lime juice
3 cloves garlic, minced
1½ tbsp ancho chilli powder or chipotle chilli powder
2 tsp dried oregano leaves
2 tsp paprika
¼ tsp ground cinnamon
1 tsp salt
freshly ground black pepper
How to make Grilled Chicken Street Tacos
Step 1: In a large ziplock bag, combine the marinade ingredients. Add in the chicken thighs, then place in the fridge to marinate the chicken for at least an hour or overnight.
Step 2: Ready the grill. Preheat it to medium-high heat. Using canola oil, grease the grill or generously spray with cooking spray. Then, take the chicken from the marinade and put it on the preheated grill. Cook on each side for approximately 4 to 5 minutes, turning once. The chicken is cooked through once the internal temperature of the thickest part reached about 165 degrees.
Step 3: To a plate, transfer the grilled chicken thighs and let it rest for a couple of minutes before slicing into small pieces.
Step 4: Top the two-layered warmed corn tortillas with the chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Then, spritz with a bit of lime juice.
Step 5: Serve immediately with Mexican Rice or any of your preferred Mexican side dishes. Enjoy!
Note:
If you don’t want to double-up the tortillas, then you only need around 10 to 12 of them.
Nutrition Facts:
Serving: 3 tacos | Calories: 241kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 786mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 10.9mg | Calcium: 49mg | Iron: 2.5mg
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 20-22 mini white corn tortillas, warmed on a skillet*
- Pico de gallo
- 1 /2 c. fresh cilantro, chopped
- fresh lime juice
- hot sauce, optional (our favourite for Mexican food is Valentina)
- sour cream, optional
- Marinade:
- 4 tbsp orange juice
- 2 tbsp apple cider vinegar
- 1½ tbsp lime juice
- 3 cloves garlic, minced
- 1½ tbsp ancho chilli powder or chipotle chilli powder
- 2 tsp dried oregano leaves
- 2 tsp paprika
- ¼ tsp ground cinnamon
- 1 tsp salt
- freshly ground black pepper
Instructions
Step 1: In a large ziplock bag, combine the marinade ingredients. Add in the chicken thighs, then place in the fridge to marinate the chicken for at least an hour or overnight.
Step 2: Ready the grill. Preheat it to medium-high heat. Using canola oil, grease the grill or generously spray with cooking spray. Then, take the chicken from the marinade and put it on the preheated grill. Cook on each side for approximately 4 to 5 minutes, turning once. The chicken is cooked through once the internal temperature of the thickest part reached about 165 degrees.
Step 3: To a plate, transfer the grilled chicken thighs and let it rest for a couple of minutes before slicing into small pieces.
Step 4: Top the two-layered warmed corn tortillas with the chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Then, spritz with a bit of lime juice.
Step 5: Serve immediately with Mexican Rice or any of your preferred Mexican side dishes. Enjoy!
Notes
If you don’t want to double-up the tortillas, then you only need around 10 to 12 of them.
