With tender, juicy marinated chicken and a simple homemade salsa, these Mexican chicken street tacos are a standout. Your whole family will love them and you'll love how easy they are to make!
1jalapeno pepperseeded and finely diced (optional)
1/8teaspoonsalt
1/2lime, juice of
Instructions
To make the Chicken Street Taco Meat
Pour 1 tablespoon of the oil over the chicken thighs and toss to coat. Add the seasonings and work the chicken until the seasoning is evenly coated.
Squeeze lime juice over the top and then place the chicken in a container, or zip top bag and allow the chicken thighs to marinate for 20 minutes, or up to 8 hours.
Once ready to cook, heat 1 tablespoon of oil in a large heavy skillet over medium heat. When the oil is hot, olace the chicken thighs in a single layer in the pan. Let the chicken cook 4-6 minutes without turning, then flip the chicken thighs, reduce the heat to low, and cover the pan and cook on the other side for an additional 4-6 minutes.
The chicken is done when it reached 165˚F internal temperature. Remove the chicken from the heat. Let it rest for 5 minutes, then chop into small bite sized pieces.
To make the salsa topping
Combine the onion, cilantro, and jalapeno. Sprinkle with salt, then pour the lime juice over and stir to coat.
To assemble the tacos
Heat a few drops of the remaining oil in a large skillet over high heat. Once hot add one or more tortillas to the skillet so they are not overlapping. Allow the tortilla to heat for about 20-30 seconds then flip and heat an additional 20-30 seconds. Remove from the skillet. Repeat with each tortilla adding a few drops of oil between each batch.
Lay each tortilla out. Add a scoop of the chicken street taco meat, then a scoop of the onion salsa. Fold and repeat until all street tacos are made.
Notes
YieldThis recipe should make 12 tacos with standard sized corn tortillas. If you use the smaller "street taco" sized tortillas it will make about 24 tacos.TortillasSome street tacos are served on a double tortilla. If you want to do this, simply double the number of tortillas and you will need an extra tablespoon of cooking oil to heat them in.ToppingsI recommend serving these Chicken Street Tacos with the onion salsa I have in the recipe, however, these tacos and the taco meat is delicious topped with many things including:
How to Store: To save leftovers, keep the meat separate from the tortillas and salsa and divide into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.How to Freeze: The taco filling can be stored in an airtight container or freezer bag for up to 1 month.How to Reheat: Reheat in a skillet over medium heat with a splash of chicken broth.