Chicken Street Tacos
These Chicken Street Tacos are a flavorful dish that brings the essence of Mexican street food to your home, featuring tender chicken, zesty onion salsa, and soft corn tortillas.
Ingredients
For the Onion Salsa
- 1 large white onion, finely diced
- 1 jalapeño, minced (remove seeds and ribs for less heat)
- 1 clove garlic, minced
- 1 handful cilantro, minced
- 1 pinch kosher salt
- 1 lime, juiced
For the Chicken Filling
- 1 pound boneless skinless chicken breasts
- 1 pound boneless skinless chicken thighs
- 2.5 tablespoons street taco seasoning
- 1 spray olive oil or avocado oil spray to cook the chicken
For Assembly
- 18 soft corn tortillas
Instructions
Preparation of Onion Salsa
- In a medium-sized bowl, combine the finely diced white onion, minced jalapeño, minced garlic, chopped cilantro, kosher salt, and freshly squeezed lime juice. Toss the mixture until all the ingredients are well combined. Set aside to let the flavors meld.
Cooking the Chicken Filling
- In a large bowl, finely mince both the chicken breasts and thighs using a sharp chef's knife.
- Sprinkle the street taco seasoning over the minced chicken and mix well.
- Spray a large skillet generously with olive oil or avocado oil spray, and place it over medium-high heat.
- Add the chicken to the skillet, spreading it into an even layer and cook until it is no longer pink, about 12 to 15 minutes, stirring occasionally. Season with a pinch of salt to taste.
Preparing the Corn Tortillas
- Heat a large griddle over high heat, lightly spraying with olive or avocado oil spray.
- Warm each corn tortilla on the griddle, allowing them to toast slightly to enhance their flavor and texture.
Assembly
- Fill each warm corn tortilla with the cooked chicken.
- Top generously with the prepared onion salsa and any other desired toppings.
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Notes
To store leftovers, separate chicken filling and tortillas. Store chicken in an airtight container in the refrigerator for up to three days, and tortillas in a resealable plastic bag.