Description
These Chicken Street Tacos are a flavorful and easy-to-make Mexican-inspired dish featuring tender, seasoned chicken thighs grilled to perfection and served on warm corn tortillas with creamy avocado, fresh onion, cilantro, and crumbled queso fresco. Perfect for a casual dinner or a festive gathering, these tacos bring vibrant flavors and a delicious balance of textures.
Ingredients
Scale
For the Chicken:
- 2 lbs boneless chicken thighs
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
For the Tacos:
- 12 corn tortillas
- 3 ripe avocados
- 1 white onion, finely chopped
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
- 4 oz queso fresco cheese, crumbled
Instructions
- Prepare the Chicken: In a bowl, combine the chili powder, cumin, and paprika. Rub this spice mixture evenly over the boneless chicken thighs, ensuring all sides are coated.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the chicken thighs for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes.
- Warm the Tortillas: While the chicken rests, warm the corn tortillas on the grill or in a dry skillet until pliable and slightly charred, about 30 seconds per side.
- Prepare Toppings: Mash the ripe avocados in a bowl, optionally adding a pinch of salt and a squeeze of lime juice for flavor. Finely chop the white onion and fresh cilantro. Cut the limes into wedges for serving.
- Assemble the Tacos: Slice or shred the grilled chicken thighs. Place a generous amount of chicken onto each warm tortilla. Top with mashed avocado, a sprinkle of chopped onion and cilantro, and crumble queso fresco over each taco.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top for extra zest and freshness.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
- Add a dash of hot sauce or sliced jalapeños for added heat.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated.
- For gluten-free options, ensure tortillas are 100% corn without additives.
Keywords: chicken street tacos, grilled chicken tacos, Mexican tacos, corn tortilla tacos, queso fresco tacos, avocado tacos