Just in time for Cinco De Mayo! If you follow me on social media, you know my love for Tacos runs DEEP! So much so that I make Mexican Style Street Tacos once a week for my family, no matter what! Eating these tacos always take me back to vacations in Mexico, walking the streets and finding stall after stall selling these amazing tacos! No advertising needed, I mean the smells just waft you towards them! I serve mine with Homemade Mexican Rice and Beans (authentic and super easy recipe coming soon). Go crazy and add any toppings you like, but onion, cilantro, and lime are authentic. You won’t find lettuce and cheese in your tacos when in Mexico! Enjoy Guys!
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Mexican Street Style Chicken Tacos
Ingredients
- 1 pound Boneless Skinless Chicken Thighs/Breasts
- 3 Garlic Cloves- Finely minced
- 1 Medium White Onion
- 1½ Tsp Smoked Paprika
- 2 Tsp Cumin Powder
- 1 1/2 Tsp Chipotle Powder (-OPTIONAL)
- 1/2 Tsp Cayenne Pepper
- ½ Tsp White Pepper
- 1 1/2 Tsp Taco Seasoning or Goya Adobo (-OPTIONAL)
- 1 tsp Mexican Oregano
- 1 Tsp Salt-Adjust according to your taste (-Use less if you are using Taco Seasoning)
- 3 tbsp Olive Oil (-Or any oil of your liking)
- Corn Tortillas (-I Love La Banderita!)
Taco Toppings
- Lime Wedges
- Finely Diced White/Red Onion
- 1/2 Cup Cilantro Finely Chopped
- 1 Jalapeno Sliced/Diced
- Crema (-Mexican Sour Cream)
Instructions
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Wash Chicken thighs/breasts and cut into small bite-size pieces and place in a bowl. Set aside. *You can cook the chicken first and then cut it up, its completely your choice.*
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Combine smoked paprika, cumin, salt, white pepper, cayenne, Mexican oregano(crush in between your fingers), taco seasoning/adobo and chipotle powders.
- Mix spices with olive oil, onions and garlic.
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Pour spice/oil mixture over the chicken and mix/massage together thoroughly, Marinate for 2-3 hours in the fridge, overnight would be ideal.
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Remove chicken from the fridge and let it come up to room temperature.
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Warm up a pan ( I use Lodge Cast Iron) Never ever add cold chicken to a cast iron pan. This is why it sticks! Add 1 tsp oil. Cook marinated chicken for 15 minutes or till done cooking.
- If you are cooking the chicken in whole thigh/breasts form and not cut up, cook on each side for 6-8 minutes. Internal Temp should be 165 degrees for thighs and 160 for boneless breasts.
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Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and get a bit charred on each side.
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Layer two tortillas(this is the authentic way they do it in Mexico) The purpose is to catch any bits that have fallen out from the first tortilla. Fill with chicken and top with your favorite toppings. I love Cilantro, Onion, Lime, Crema and El Yucateco Hot Sauce!
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