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Chicken Street Tacos

Chicken Street Tacos are made with grilled marinated chicken and warm corn tortillas.
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Prep Time 16 minutes

Ingredients
  

For the Tacos

  • 1.5 lb boneless skinless chicken thighs or breasts
  • 24 white corn tortillas warmed
  • 2 cups pico de gallo
  • 1/2 cup fresh cilantro chopped
  • 6 lime wedges
  • Optional toppings: guacamole sour cream, pickled red onion, hot sauce

For the Marinade

  • 4 tbsp orange juice
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp fresh lime juice
  • 3 garlic cloves minced
  • 1 1/2 tbsp chipotle chili powder
  • 2 tsp dried Mexican oregano
  • 2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher salt
  • Freshly ground black pepper

Instructions
 

  • In a large bowl, combine all marinade ingredients and mix well.
  • Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight.
  • Preheat grill to medium-high heat and grease grates well.
  • Grill chicken for 4–5 minutes per side until fully cooked and internal temperature reaches 165°F.
  • Transfer chicken to a plate and rest for 5 minutes, then chop into small pieces.
  • Warm tortillas briefly on a dry skillet or grill.
  • Assemble Chicken Street Tacos by layering two tortillas, adding chopped chicken, pico de gallo, cilantro, and desired toppings.
  • Serve with lime wedges for squeezing on top.

Notes

  • Chicken can be cooked on stovetop or oven if grill is unavailable