Successfully Unsubscribed

Please allow up to 10 days for your unsubscription request to be processed.

Recipe: Chicken Street Tacos


By Lily Poh

- Nov 5, 2020

Who doesn’t love a good taco?  Almost no one I can imagine.  Now, I’m not talking about a taco from some fast-food restaurant.  Those barely qualify as actual tacos.  While there are many fantastic restaurants and food trucks that serve spectacular tacos or all varieties, one of the best things about them is that they are incredibly easy to make at home.  So, here is one of my favorite, go-to Taco recipes.

This recipe is for the particularly delicious taco variation called street tacos.  Small and packed with flavor, street tacos are my personal favorite when it comes to the taco genre.  These are a little ‘citrousy’ with some great flavor, but fairly mild heat.  You can always spice them up with your favorite salsa. 

Ingredients (for the taco filling)

  • 1 ½ lbs - chicken breasts (this is just a personal preference, but you can also use chicken thighs)
  • ¼ cup - Fresh Lime Juice (I usually squeeze about 3 medium-sized limes which deliver a little over the ¼ cup)
  • ¼ cup - Olive Oil
  • 3-4 cloves - Fresh Garlic (peeled, smashed, and diced)
  • 2 tsp - Ground Cumin
  • 1 ½ tsp - Ancho Chili Powder
  • ¼ cup - Fresh Cilantro (chopped)  This one is also optional as some people truly can’t stand the taste of cilantro.
  • Salt and freshly ground Black Pepper to taste

Taco Prep and Serving

Recipe: Chicken Street Tacos
  • 12 mini corn taco/tortillas.  (personally, I like little flour street taco tortillas)
  • 1 large Avocado (cored and sliced)
  • 1 small Red Onion (diced or chopped)
  • ½ head - Purple Cabbage
  • ½ cup Cotija Cheese 
  • Salsa (as desired)


  1. Cut chicken breasts into small pieces and place in a resealable plastic bag or other container.  In a bowl, whisk together lime juice, olive oil, garlic, cumin, ancho chili powder, cilantro, salt, and pepper.
  2. Pour marinade mixture into the bag with the chicken. Reseal, and shake/squeeze until the chicken is well coated with marinade. Set the chicken in the marinade into the refrigerator for up to 12 hours.
  3. When ready to cook, preheat a pan over medium heat.  Add olive or vegetable oil and bring to temperature.  Pour chicken and marinade into the pan and cook (stirring regularly) until chicken is cooked through.
  4. Prep tacos/tortilla shells by warming in the oven (or microwave) as recommended by the instructions on the package.
  5. Build your tacos with the prep ingredients above or add your favorite toppings.
  6. Enjoy!