Chicken Street Tacos

Street tacos are small corn tortillas filled with seasoned chicken and topped with raw onion and cilantro, with lime and salsa on the side. Here the diced chicken breast is browned in olive oil with chili powder, cumin and garlic powder, which takes 7 to 10 minutes. The recipe makes 4 servings of 2 tacos each, with 10 minutes of prep and 15 of cooking.

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Most of the work is chopping and warming tortillas. The chicken itself is quick, and the toppings do a lot of the flavor work.

What Goes into the Tacos

The full amounts are in the recipe card at the bottom. This is what each ingredient adds.

• Chicken breast (1 pound, diced): cooks fast and takes on the spices. Beef or tofu can replace it.
• Olive oil (1 tablespoon): for browning the chicken.
• Chili powder, cumin and garlic powder (1 teaspoon each): chili powder gives warmth and smokiness, cumin an earthy depth, and garlic powder a savory background.
• Salt (1/2 teaspoon) and pepper (1/4 teaspoon): basic seasoning.
• Corn tortillas (8): the traditional base for street tacos.
• Diced onions (1 cup) and chopped cilantro (1 cup): the classic toppings. The onion is sharp and crunchy against the soft chicken, and the cilantro is bright and fresh.
• Lime (1, cut into wedges): squeezed over the tacos just before eating.
• Salsa (1/2 cup): adds moisture and flavor. Use mild or spicy, whichever you prefer.

Cooking the Chicken and Warming the Tortillas

Heat the olive oil in a skillet over medium-high heat, add the diced chicken and season it with the chili powder, cumin, garlic powder, salt and pepper. Cook for about 7 to 10 minutes, until the chicken is no longer pink inside. Do not overcook it. A meat thermometer helps, and the target is 165°F.

Warm the tortillas in another skillet or in the microwave. In a dry skillet over medium heat, or for about 15 to 20 seconds in the microwave, they turn soft and pliable, which makes them easier to fold and keeps them from tearing.

To assemble, put chicken, onions and cilantro on each tortilla and serve with lime wedges and salsa on the side. Use fresh cilantro and onions for the real street taco flavor.

If you want chicken and peppers from one pan, skillet chicken fajitas are ready in 30 minutes.

Ways to Change Them

• Other proteins: beef, shrimp or tofu. Grilled shrimp gives a seafood version, marinated beef a heartier bite, and tofu a vegetarian one.
• More heat: add jalapeños, hot sauce or a drizzle of spicy crema.
• More toppings: avocado slices or guacamole add creaminess. Mango or pineapple salsa brings sweetness against the savory chicken.
• Gluten-free: corn tortillas keep the tacos gluten-free.
• Low-carb: use lettuce wraps in place of the tortillas.

What to Serve With Them

A fresh salad or Mexican street corn (elote) goes well alongside, and rice and beans make the meal heartier. For drinks, a chilled Mexican beer or a margarita works, and limeade or agua fresca are the non-alcoholic choices. Put the tacos on a platter with lime wedges and salsa so everyone can add their own toppings.

Nutrition per Serving

A serving of 2 tacos has approximately 350 calories, 10 grams of fat (1.5 grams saturated), 40 grams of carbohydrates, 3 grams of fiber, 1 gram of sugar, 30 grams of protein and 500 milligrams of sodium. These are estimates.

FAQ

How do you store leftover tacos?

Wrap them tightly in foil or put them in an airtight container in the refrigerator, where they keep for up to three days. Reheat them in a skillet or microwave until heated through.

Can I make the tacos in advance?

You can make the chicken filling up to two days ahead and refrigerate it. Warm it up and assemble the tacos with fresh tortillas and toppings when you are ready to serve.

What can you substitute for chicken?

Beef or tofu, with the same seasonings.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us