My family raves about these Mexican Chicken Street Tacos, and I’m thrilled about how incredibly simple they are to prepare! Chicken thighs, marinated in a vibrant blend of spices and citrus, are grilled to juicy perfection. Served on warm corn tortillas and topped with fresh pico de gallo and cilantro, they are an authentic taste of Mexico in every bite.
Looking for more exciting grilling recipes? You might also enjoy Easy Grilled Pizza, flavorful Hawaiian Bowls, zesty Cajun Chicken and Sausage Kabobs, or perfectly cooked Grilled Corn on the Cob!
Authentic Mexican chicken street tacos served with pico de gallo and cilantro.
Why We Love This Recipe
- Unbeatable Flavor! – These chicken street tacos are bursting with fresh, zesty flavors. They are a guaranteed crowd-pleaser, and consistently a top-rated recipe among fans! The combination of the marinade, grilled chicken, and fresh toppings creates an authentic Mexican street food experience right in your kitchen.
- Quick 30-Minute Meal – From prep to plate in just about 30 minutes? Absolutely! For an even faster weeknight dinner, I often prepare the chicken marinade in the morning or the night before. This allows the chicken to soak up all the delicious flavors and makes the cooking process even more effortless when you’re ready to eat.
- Grill Masterpiece – Grilling is the best way to cook these tacos, especially during the warmer months. It keeps the heat and mess outside, and imparts a wonderful smoky flavor to the chicken. Whether you’re grilling Fish Tacos, a juicy Steak, classic Hamburgers or creative Grilled Pizzas, the grill always adds an extra layer of flavor that elevates any dish.
What are Mexican Street Tacos?
Mexican street tacos are a beloved staple of Mexican cuisine, known for their simplicity and bold flavors. Typically served on small corn tortillas, they are designed to be a quick, satisfying meal for people on the go – hence the name “street tacos”. The small size makes them easy to eat while standing or walking, perfect for enjoying at bustling street food markets or a casual meal at home. Authentically, they are served on two overlapping corn tortillas, which provides extra strength to hold generous fillings and toppings without tearing, ensuring every bite is as good as the last.
How to Make Mexican Chicken Street Tacos: Step-by-Step
Making these flavorful Mexican chicken street tacos is easier than you might think! Follow these simple steps for a delicious and authentic meal.
Marinating the Chicken: Start by creating the chicken marinade. In a medium bowl, whisk together orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, Mexican oregano, paprika, cinnamon, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are fully coated. Refrigerate for at least 1 hour, or for even deeper flavor, marinate overnight.
Chicken thighs submerged in marinade in a glass bowl, ready to infuse with flavor for authentic Mexican street tacos.
Grilling Chicken to Perfection: Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly greased to prevent sticking. Remove the chicken thighs from the marinade, letting any excess drip off. Place the marinated chicken on the hot grill. Cook for approximately 4-5 minutes per side, flipping just once. To ensure the chicken is cooked through, the thickest part should reach an internal temperature of 165 degrees F (74 degrees C).
Chicken thighs grilling on a barbecue, sizzling and charring for homemade Mexican street tacos.
Chopping the Chicken: Once the chicken is grilled, transfer it to a clean plate. It’s crucial to let the chicken rest for several minutes before chopping. This resting period allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. After resting, chop the chicken thighs into small, bite-sized pieces, perfect for loading into your street tacos.
Grilled chicken thighs on a plate ready for resting, followed by an image of the thighs neatly sliced into pieces for Mexican street tacos.
Assembling the Tacos: Warm the corn tortillas to make them pliable and enhance their flavor. You can quickly warm them on a dry grill or in a skillet on the stovetop for a few seconds per side. Layer two warmed mini corn tortillas together for each taco. Top with the chopped grilled chicken, a generous spoonful of fresh pico de gallo, and a sprinkle of chopped cilantro. Finish with a squeeze of fresh lime juice. For extra flavor and customization, feel free to add hot sauce, sour cream, pickled red onion, or any of your favorite taco toppings. Serve immediately and enjoy the authentic taste of Mexican street tacos! Consider serving these tacos with a side of classic Mexican Rice, delicious Elotes (Mexican Corn), and a refreshing glass of Horchata to complete your Mexican feast.
Three beautifully plated Mexican chicken street tacos topped with pico de gallo, cilantro, and lime wedges on the side.
Tips for Authentic Mexican Street Tacos
- Chicken Thighs are Best: I highly recommend using chicken thighs for street tacos. They are more forgiving on the grill, boasting richer flavor and staying moist and tender even if slightly overcooked. Chicken breasts can be used as a leaner alternative, but be careful not to overcook them to avoid dryness.
- Rest Your Meat: Regardless of whether you choose chicken thighs or breasts, the resting period is non-negotiable. Allowing the grilled chicken to rest before chopping is essential for locking in all the flavorful juices, ensuring each bite is succulent and delicious. This tip applies to almost any grilled or roasted meat for optimal tenderness and flavor.
- Choose the Right Tortillas: Corn tortillas are the traditional and best choice for authentic chicken street tacos. For that true street taco experience, opt for mini corn tortillas specifically made for street tacos. However, regular-size corn tortillas will also work perfectly. Always warm your corn tortillas on a hot griddle, skillet, or directly on the grill for a few seconds per side to enhance their texture and flavor.
- Fresh Pico is Essential: Toppings are what elevate street tacos from good to extraordinary, and homemade pico de gallo is the quintessential accompaniment to these chicken street tacos. It’s incredibly easy to make fresh pico yourself, or you can find pre-made pico in the produce section of most grocery stores. In a pinch, regular salsa can be used, but fresh pico de gallo truly captures the authentic flavors of Mexican street tacos.
Make Ahead Tips
To Make Ahead: The flavorful chicken marinade can be prepared and stored in the refrigerator for up to 3 days in advance. Marinating the chicken for several hours or overnight is highly recommended for maximum flavor infusion and to streamline your meal preparation. Fresh Pico de Gallo can also be made a day ahead and kept refrigerated, ensuring your toppings are fresh and ready to go when you are.
Serving Suggestions
These Mexican chicken street tacos are fantastic on their own, but even better as part of a complete Mexican meal. Consider serving them alongside:
- Sides: Authentic Mexican Rice, Elote (Mexican Street Corn), black beans, or a simple side salad.
- Drinks: Refreshing Horchata, agua fresca, Mexican soda, or a cold cerveza.
Recipe
Close-up of Mexican chicken street tacos with vibrant pico de gallo, cilantro, and lime, recipe details below.
4.91 from 333 votes
Grilled Chicken Street Tacos
My family goes crazy for these grilled Chicken Street Tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.
Author Lauren Allen
Course Main Course
Cuisine Mexican
Servings 4
Calories 632
Cost 8
Prep 15 minutes mins
Cook 10 minutes mins
Total 25 minutes mins
Save Recipe
Ingredients
For the Tacos:
- 1.5 pounds boneless skinless chicken thighs , or breasts
- 24 white corn tortillas , warmed
- 2 cups Pico de gallo
- 1/2 cup fresh cilantro , chopped
- 6 lime wedges
- More optional toppings: guacamole, sour cream, pickled red onion, hot sauce
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons fresh lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- freshly ground black pepper
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Instructions
- Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
- Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
- Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
- Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.
Notes
Serving Size is 3 tacos. Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side. Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.
Nutrition
Serving: 4gCalories: 632kcalCarbohydrates: 94gProtein: 43gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 162mgSodium: 1654mgPotassium: 905mgFiber: 13gSugar: 14gVitamin A: 2296IUVitamin C: 26mgCalcium: 190mgIron: 5mg
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I originally shared this recipe June 2017. Updated May 2023.
This post contains affiliate links.
