Go Back
Crispy Chicken Street Tacos For Busy Weeknights With Diced Onion, Cilantro, Salsa,

Crispy Chicken Street Tacos for Busy Weeknights

Crispy Chicken Street Tacos for Busy Weeknights pair browned, smoky chicken with warm corn tortillas and fresh onion-lime toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/4 pounds boneless, skinless chicken breasts cut in 1-inch pieces
  • 1 tablespoon olive oil for coating
  • 2 teaspoons chili powder mild blend
  • 1 teaspoon ground cumin warm spice
  • 1/2 teaspoon smoked paprika for smokiness
  • 1/2 teaspoon dried oregano Mexican if available
  • 2 cloves garlic minced
  • 3/4 teaspoon kosher salt plus to taste
  • 1/4 teaspoon black pepper freshly ground
Tacos
  • 12 small corn tortillas 4-inch size
  • 1/2 cup white onion finely diced
  • 1/3 cup fresh cilantro roughly chopped
  • 2 whole limes cut in wedges
  • 1/2 cup salsa verde for serving

Equipment

  • 12-Inch Skillet
  • Cutting board
  • Chef’s Knife
  • Mixing bowl
  • tongs
  • Instant-Read Thermometer

Method
 

Cook the Chicken
  1. Dice the onion, chop the cilantro, cut the limes into wedges, and set the salsa aside.
  2. Pat the chicken dry, then cut it into uniform 1-inch pieces.
  3. Combine the chili powder, cumin, paprika, oregano, salt, and pepper. Toss the chicken with the olive oil and seasoning mixture.
  4. Heat a 12-inch skillet over medium-high heat for 2 minutes.
  5. Add the chicken in one layer. Cook undisturbed for 4 minutes, until deeply browned underneath.
  6. Turn the chicken and cook for 3 to 4 minutes. Add the garlic during the final minute and cook until the largest pieces reach 165°F.
Warm and Assemble
  1. Transfer the chicken to a plate. Warm the tortillas in the skillet for 20 to 30 seconds per side, stacking them under a clean towel.
  2. Divide the chicken among the tortillas. Top with onion, cilantro, salsa verde, and a squeeze of lime.

Notes

Refrigerate the cooked chicken separately from the tortillas and toppings for up to 4 days. Reheat it in a lightly oiled skillet to restore the browned edges. Boneless chicken thighs also work, but may need an extra 2 minutes of cooking.