Description
Juicy, marinated chicken thighs served in small street taco-style corn tortillas. Topped with fresh onion, cilantro, and lime for a classic Mexican street taco experience.
Ingredients
- For the chicken marinade:
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- For serving:
- 8–12 corn tortillas, small size, street taco-style
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
- Optional toppings: cotija cheese, avocado slices, salsa verde, pickled red onions
Instructions
- In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 8 hours.
- Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes per side, or until internal temperature reaches 165°F and outside is golden with slight char.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice or dice into small, bite-sized pieces.
- Warm corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, until pliable and slightly toasted.
- Fill each tortilla with cooked chicken, then top with chopped onion and fresh cilantro. Serve with lime wedges and optional toppings.
Notes
- For extra flavor, add a sprinkle of chili powder or smoked paprika on the chicken before serving.
- Make-ahead: Chicken can be marinated and refrigerated up to 8 hours in advance.
- Perfect for taco night or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Mexican
- Method: Grilled or Skillet
- Cuisine: Mexican