This post may contain affiliate links. Please read our disclosure policy.
These juicy chicken street tacos are bursting with flavor thanks to a zesty, citrusy marinade that takes just minutes to mix up. The chicken gets perfectly charred and tender, then tucked into warm corn tortillas with all your favorite toppings. Whether it’s a quick weeknight dinner or a weekend family cookout, this one’s always a hit at our table.
This is one of those easy dinners I come back to again and again. That marinade really brings the flavor. It’s bright, smoky, and just the right amount of tang. I always go with chicken thighs because they’re so forgiving and stay juicy, even if you get distracted (been there lol). Warm up your tortillas, add whatever toppings you love, and just like that – dinner’s on the table.
If your family’s anything like mine and tacos are always a hit, you’ve got to try my spicy Buffalo Chicken Tacos, cozy and filling Black Bean Sweet Potato Tacos, or bright and zesty Salmon Tacos.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Marinate the chicken for at least 2 hours to let all that citrusy, smoky flavor soak in. Overnight is best for a real flavor boost!
- Bring the chicken to room temperature for 30 minutes before cooking so it stays juicy and cooks evenly.
- Cook on a grill pan or cast iron skillet for those crispy, charred edges that make the tacos so good.
- Warm the tortillas in a dry skillet just before serving so they stay soft and don’t tear when folding.
Ingredients For Street Tacos
Below is a visual of the ingredients I used to make this recipe. Full measurements are listed further down below in the recipe card.
Common Questions
Totally. Just cook it over medium heat and make sure the internal temp hits 165°F. I love doing this in summer!
A citrus reamer works best, but you can just squeeze it with your hands if that’s all you’ve got. One large orange should give you about ¼ cup.
Classic is best: think pico de gallo, avocado or guac, crumbled cheese, sour cream, and fresh cilantro. But feel free to mix it up with what your family likes.
Yes. You can use chicken breast for a leaner option if you prefer.
How to Make Chicken Street Tacos
Follow these simple steps to bring it all together:
1️⃣ Make the Marinade
In a large bowl, whisk together the orange juice, zest, tomato paste, olive oil, chopped onion, garlic, and taco seasoning until well combined.
2️⃣ Marinate the Chicken
Add the chicken thighs, season with salt and pepper, and toss to coat fully. Cover and refrigerate for 2 hours or overnight.
✏️ The longer it sits, the deeper the flavor.
3️⃣ Cook the Chicken
Let the chicken sit at room temp for 30 minutes. Cook in a hot skillet or grill pan for 5-7 minutes per side, until the internal temperature reaches 165°F. Rest for 10 minutes, then slice.
✏️ Resting after cooking helps the chicken stay juicy and tender when sliced.
4️⃣ Warm Tortillas and Serve
Warm the corn tortillas until soft and pliable. Fill with sliced chicken and your favorite toppings, or set everything out for a build-your-own taco bar.
✏️ Heating the tortillas keeps them from tearing and adds great texture.
Variations & Tips
→ Make it spicy by adding chili powder, chipotle, or a splash of your favorite hot sauce to the marinade.
→ Swap the protein with grilled shrimp, steak, or even tofu for a different twist.
→ Turn it into a bowl by serving the sliced chicken over rice or salad greens with all your favorite taco toppings.
→ Use flour tortillas instead of corn if that’s what your crew prefers or if you want a softer bite.
Chicken Street Tacos
Ingredients
- 2 tablespoons olive oil, avocado oil
- 1/4 cup fresh orange juice, from 1 large orange
- 1 tablespoon orange zest
- 1 medium sweet onion, finely chopped
- 2-3 garlic cloves, minced
- 2 tablespoons taco seasoning mix
- 1/4 cup tomato paste
- 2 pounds boneless skinless chicken thighs
- 18 corn tortillas
Optional toppings:
- Pico de gallo, Avocado or guacamole, Crumbled cheese, Sour cream
Instructions
- To a large bowl, add the first 7 ingredients. (2 tablespoons olive oil, 1/4 cup fresh orange juice, 1 tablespoon orange zest, 1 medium sweet onion, 2-3 garlic cloves, 2 tablespoons taco seasoning mix, and 1/4 cup tomato paste) Whisk until combined.
- Add in the 2 pounds boneless skinless chicken thighs and season with salt and pepper. Gently move the pieces around in the bowl to ensure they are evenly coated with the marinade. Cover and refrigerate for 2 hours to overnight.
- Before cooking, take the chicken out of the fridge and allow it to sit at room temperature for 30 minutes. Cook the chicken in a heavy-bottom skillet or a grill pan for 5-7 minutes per side, or until the internal temperature reaches 165°F. Allow the cooked chicken to rest for 10 minutes, then slice it.
- Warm the 18 corn tortillas until pliable. Assemble the tacos as desired, using toppings of choice like Pico de gallo, or serve the toppings separately on the table and let everyone assemble their own. Serve immediately and enjoy!
Notes
- Marinate the chicken for at least 2-24 hours to boost flavor.
- Let chicken sit at room temperature before cooking for even results.
- Use a grill pan or cast iron for the best sear.
- Warm tortillas in a dry skillet to keep them soft.
- Set out toppings so everyone can build their own
Storage & Reheating
- Store leftover chicken in an airtight container in the fridge for up to 4 days
- Freeze cooked chicken for up to 3 months; thaw in fridge before reheating
- Reheat chicken in a skillet or microwave; warm tortillas separately before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make-Ahead Tips
- Fridge: Store any leftover chicken in an airtight container for up to 4 days. Keep tortillas and toppings separate so everything stays fresh.
- Freezer: You can freeze the cooked chicken (sliced or whole) for up to 3 months. Just thaw it overnight in the fridge before reheating.
- Reheating: Warm the chicken in a skillet over medium heat or pop it in the microwave. Don’t forget to heat your tortillas too, so they stay nice and soft.
What to Serve with Chicken Street Tacos
Turn taco night into a full-on feast with a few simple sides. These pair so well with the bold, smoky flavors of the tacos:
- Mexican Street Corn Salad
- Cilantro Lime Rice
- Cilantro Lime Cauliflower Rice for a lighter option
- Bell Pepper Nachos
- Refried beans or tortilla chips on the side never hurt either!
You may also like
- Chicken Burrito Bowl
- Honey Mustard Grilled Chicken
- Grilled BBQ Chicken Breast
- Chicken Tacos with Avocado Salsa
- Taco Casserole
- Buffalo Chicken Casserole
- Taco Chicken Pinwheels
- Chicken Taco Meal Prep Bowl
- Chicken Birria Tacos
