Description
These Chicken Street Tacos are bursting with vibrant flavors from a zesty citrus marinade and freshly chopped cilantro. Tender, marinated chicken breast is seared to golden perfection on a cast iron griddle, then diced and served in warm corn tortillas with classic toppings like diced onion, salsa, crumbled Cotija cheese, and lime wedges. Perfect for a casual gathering or a flavorful weeknight meal.
Ingredients
Marinade and Chicken
- 2 tablespoons chicken taco seasoning
- 1/4 cup olive oil
- Juice from 1 orange (about 4 tablespoons)
- Juice from 1 lime (about 2 tablespoons)
- 1 tablespoon freshly chopped cilantro
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1 lb. boneless, skinless chicken breast, diced into 1-2 inch pieces
Taco Assembly
- Street taco corn tortillas
- Diced onion, for topping
- Freshly chopped cilantro, for topping
- Your favorite salsa, for serving
- Crumbled Cotija cheese, for topping
- Lime wedges, for serving
Instructions
- Prepare the marinade: In a small bowl, combine chicken taco seasoning, olive oil, orange juice, lime juice, chopped cilantro, and a couple large pinches of kosher salt and fresh cracked pepper. Mix well to create a flavorful marinade.
- Marinate the chicken: Add the diced chicken breast to the marinade, gently pressing it into the mixture until completely covered. Cover the bowl and refrigerate for at least 1 hour and up to 6 hours to allow the flavors to fully infuse.
- Preheat the griddle: Heat a cast iron griddle over medium-high heat until hot, then reduce the heat to medium to prepare for cooking the chicken.
- Cook the chicken: Add the marinated chicken to the griddle in batches, avoiding overcrowding. Cook each batch until a dark golden brown crust forms on the outside and the chicken is cooked through, about 5-7 minutes per batch.
- Assemble the tacos: Dice the cooked chicken into smaller pieces if desired, then spoon it into warm street taco corn tortillas. Top with diced onion, freshly chopped cilantro, your favorite salsa, and crumbled Cotija cheese. Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Marinating the chicken for longer than 1 hour (up to 6 hours) enhances the flavor significantly.
- Use a cast iron griddle or skillet for the best sear and crust on the chicken.
- Warm the corn tortillas before serving to make them more pliable and flavorful.
- Customize toppings according to your preference — sliced radishes, avocado, or pickled jalapeños are great additions.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
