Easy Chicken Street Tacos

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These Easy Chicken Street Tacos are an amazing choice for parents who are always looking for easy recipes to make for their families. The recipe is simple with only a few ingredients that you probably already have in your kitchen. These tacos come together quickly and will be ready fast enough to feed all the hungry kids!

Easy Chicken Street Tacos

We all know how hard it can be to get dinner on the table every night – even with help from other family members or friends. You want something that’s quick, but also filling and nutritious. You want everyone to have time for homework or playtime before bedtime rolls around. Tacos are one of those meals where you really don’t need much more than what’s in your pantry or fridge because all the flavor comes from good quality ingredients.

Street tacos are smaller than regular tacos to make them easier to handle while eating. The fillings are made of grilled or baked chicken meat and other vegetables and seasoning. They are served on two layered corn or flour tortillas. They’re layered to make sure that the tortillas won’t break when fillings and toppings are piled on them.

I love chicken street tacos. They are my go-to choice when I’m outside and hungry. Whenever I see a cart or a food truck with street tacos, that’s it! I don’t need to look for any restaurant. Well, the truth is, I love them because they are, as I said, delicious and filling, and so easy to eat. You don’t need a plate or a fork, or spoon. Once you have them in your hand, they are ready to be eaten.

Of course, there is no substitute for homemade chicken street tacos. When the mood strikes (and that is pretty often), I just go to the kitchen and get busy. There’s almost always an ample supply of ingredients to make delicious chicken street tacos.

Here are some hacks to make chicken street tacos even easier

  • First, you’re going to want to use tongs to remove the chicken from the juice after you shred it. There’s a lot of juice and while juicy chicken is delicious, no doubt, you are going to be sad if you have a soggy taco. So tongs are a good idea.
  • You can use chicken breasts, if you prefer, but chicken thighs are going to give you a more juicy, flavorful experience. Keep in mind that if you do choose to go with breasts, you will want to add some kind of additional moisture. You can use cilantro lime juice sprinkled over the chicken or sour cream. Otherwise, the tacos may be too dry.
  • Make sure you warm your tortillas before serving – they’re more likely to crumble and fall apart if you don’t. And that’s just a sad experience all the way around.
  • You can absolutely make this a gluten-free recipe by using gluten-free taco shells and a gluten-free chili powder. Particularly good for anyone that enjoys a taco, but can’t get a gluten-free one anywhere but home.
  • Do not cook your chicken using high heat. That’s going to dry it out. If your oven runs hot, turn it down a bit and make an attempt to flip the meat, cooking it for an equal number of minutes per side. Keep it at a medium high heat – never high.
  • While there are loads of different kinds of tacos, street tacos TYPICALLY come in two ways: shredded chicken and flank steak or skirt steak carne asada street tacos. My family loves chicken. That’s just a fact. But if you want to make a more unique twist, try making something using the same base meats, but then add a different flavor using little touches like cotija cheese or buffalo sauce.
Easy Chicken Street Tacos

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How to make the easy chicken street tacos.

I’m glad that most groceries and supermarkets have tortillas. Making these chicken street tacos really easy, by the way, with the marinated chicken meat, it is easier to bake them. But you can also grill them or cook them over the skillet. 

I also enjoy my Vegan Tacos, too. Yes! No meat at all.

I always use 2 tortillas per serving. But sometimes it depends on what’s available. There are those that seem too thin or too soft. Then, I use up to 3 tortillas.

Ingredients

Ingredients

  • 20-24 small corn or flour Tortillas
  • 1/2 cup Tomatoes, diced
  • ½ cup Red & Green Bell Pepper, sliced in thin strips
  • 1 cup White & Red Onion, diced
  • 2 cup Cheddar Cheese, grated
  • Salt and pepper to taste
  • ½ cup fresh Coriander, chopped (for garnishing, optional)
  • 1 lb Chicken Thighs, boneless

Chicken Thigh marinade

  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt & Pepper to taste, about a teaspoon each
  • 2 tbsp butter, soften

Instructions

Wash the chicken thigh meat and dry with paper towels. You can also use chicken breast, just slice them in half, length wise to speed up the cooking process. Set aside

Preheat oven to 375°F

In a bowl, combine garlic powder, onion powder, butter, salt, and pepper. Place the chicken into the mixture, and thoroughly mix until chicken meat is well coated. Arrange the meat in a single layer on the baking sheet.

Place chicken in the oven for 20 to 25 minutes, or until completely cooked. Remove from the oven, let it cool down, then slice into small cubes, or shred them.

Mix together tomatoes, bell peppers, onions, salt, and pepper. Set aside

Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.

Fill each tortilla by layering (FYI–I like to layer my tortillas 2-3 because then they don’t fall apart) with chicken, a small amount of tomato mixture. Top with grated cheese. Garnish with some chopped coriander if desired.

Enjoy!

And be sure to pin this recipe into your Pinterest Board so you can always come back if you want to have more of this again.

Easy Chicken Street Tacos
Yield: 12

Easy Chicken Street Tacos

Prep Time: 25 minutes
Cook Time: 55 seconds
Additional Time: 10 minutes
Total Time: 35 minutes 55 seconds

These traditional and easy Chicken Street Tacos are full of flavor and a perfect snack or an easy dinner. They can be done conveniently at home, too.

Ingredients

  • 20-24 small corn or flourTortillas
  • 1/2 cup Tomatoes, diced
  • ½ cup Red & Green Bell Pepper, sliced in thin strips
  • 1 cup White & Red Onion, diced
  • 2 cup Cheddar Cheese, grated
  • Salt and pepper to taste
  • ½ cup fresh Coriander, chopped (for garnishing, optional)
  • 1 lb Chicken Thighs, boneless

Chicken Thigh marinade

  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt & Pepper to taste, about a teaspoon each
  • 2 tbsp butter, soften

Instructions

  1. Wash the chicken meat and dry with paper towels. Set aside
  2. Preheat oven to 375°F
  3. In a bowl, combine garlic powder, onion powder, butter, salt, and pepper. Place the chicken into the mixture, and thoroughly mix until chicken meat is well coated. Arrange the meat in a single layer on the baking sheet.
  4. Place chicken in the oven for 20 to 25 minutes, or until completely cooked. Remove from the oven, let it cool down, then slice into small cubes, or shred them.
  5. Mix together tomatoes, bell peppers, onions, salt, and pepper. Set aside
  6. Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot
  7. Fill each tortilla by layering (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of tomato mixture. Top with grated cheese. Garnish with some chopped coriander if desired.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 358Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 330mgCarbohydrates: 41gFiber: 5gSugar: 9gProtein: 20g

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