I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on and sitting on. And so, I decided to try it and oh, my, oh, my. It was perfection. And now I’m hungry again.
Look, I’m freakin’ hungry. So, let’s get down to business, shall we?
I am in a Mexican Street Food mood. No, really.
Like I pulled-up at an actual street food vendor the other day and had this AWESOME burrito and now I’m preoccupied with the idea of making my own street food at home.
Conveniently, I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on and sitting on.
And so, I decided to try it.
Oh, my, oh, my.
It was perfection. And now I’m hungry again.
Yeah, I hear ya.
No reason to make Shredded Chicken Street Tacos at home when you have a food truck that will whip some amazing ones up just down the street. Right?
Except that I was about an hour from home when I found my magic-burrito food truck and, frankly, I’d rather whip-up my own than drive an hour each way just for a yummy burrito.
No matter how yummy it was. Heh.
And, besides, if I’m in the car for more than about 5 minutes with my husband, he starts asking if we’re there yet or if there’s another way that we could go that would be faster (as if I drive some more lengthy way, just to annoy him), and is basically worse than traveling with a toddler.
So, that’s out.
I’ll be making my chicken taco recipe at home, thank you.
Corn tortillas, flour tortillas, cheese, lettuce, onions, tomatillo sauce and more – this recipe doesn’t call for hardly anything but the garnish is just what does it for me.
I just want it all this week and nothing will stop me.
Also, its just such a ridiculously easy dish to make, why not?! I am no stranger to the easy family meals gam and I’m not ashamed of it. LOL!
Ok. My husband might (OH THE WHINING) if he decides that having Shredded Chicken Street Tacos 5 meals in a row is just too much. But we’ll see when we get there, neh? LOL!
Basically, this has become my go-to choice for an easy weeknight dinner that really suits everyone. It’s nice because everyone can make their own choices for garnishing and we’re all satisfied.
Take, for instance, my eldest daughter. She loves a good tortilla with sour cream, but you put chicken on that and she’s liable to give you a giant frown and eat just the chicken by itself with a fork before scooping up that tortilla.
So, having a taco just works. It allows everyone to have their own and mom’s not out because somebody won’t eat whatever it is. Wins all the way around.
Hacks to Make Chicken Tacos
- 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 mess. 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 “liquid” be it cilantro lime juice sprinkled over it, sour cream or olive oil, otherwise, it’s going to 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.
Ready now? Just keep scrolling – all the way to the recipe card!
Other Yummy Street Recipes You Might Like
Shredded Chicken Street Tacos
I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again.
- Corn tortillas
- Shredded lettuce, but not much
- Diced avocado, if desired
- Lime wedges
- Diced onion
- 2-3 sprigs Cilantro
- Jalapenos, if desired, which I do not
- 1 pound boneless skinless chicken thighs
- 3 garlic cloves, minced
- 1 medium white onion
- 1½ tspn paprika
- 1½ tspn cumin
- 1 1/2 tspn chipotle
- 1/2 tspn cayenne
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tblspn Olive oil
- Preheat oven to 375 degrees.
- Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
- Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
- Mix spices with olive oil, onions and garlic.
- Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
- Spread on a baking sheet in a single layer.
- Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
- Remove chicken from oven, and place in a large bowl.
- Using a hand mixer, shred chicken (this actually works).
- 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 (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.
Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 92mgSodium: 496mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 20g