Go Back
–+ servings
Chicken street tacos fully assembled with diced chicken, salsa, and guacamole, served on a white plate.
Print Recipe
No ratings yet

Chicken Street Tacos 

Juicy marinated chicken thighs, seared to perfection and tucked into warm corn tortillas with your favorite toppings. A quick, flavorful dinner the whole family will love.
Prep Time10 minutes
Cook Time15 minutes
Marinating/Rest Time2 hours 10 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Mexican
Diet: Low Lactose
Skill Level: chicken street tacos
Servings: 6
Author: Rena

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.
    Overhead view of a mixing bowl filled with marinade ingredients including orange juice, garlic, and spices, next to raw chicken.
  • 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.
    Chicken thighs marinating in a bowl of orange-tinted sauce made from tomato paste, citrus juice, garlic, and taco seasoning.
  • 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.
    Marinated chicken thighs cooking on a grill pan, with a smoky char forming on the outside.
  • 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!
    Chopped grilled chicken on a wooden board with orange wedges, guacamole, and pico de gallo nearby.

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

Serving: 3tacos | Calories: 427kcal | Carbohydrates: 43g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 328mg | Potassium: 719mg | Fiber: 6g | Sugar: 6g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 3mg