I am a huge fan of our easy chicken street tacos recipe. Authentic taco taste right in your own kitchen.
The best part about these easy chicken street tacos is that they are SO easy to make!
On a busy night, grab a rotisserie chicken at the store and throw this dish together in a few minutes. Your family will beg for seconds.
Corn tortillas or flour tortillas for easy chicken street tacos?
When it comes to making easy chicken street tacos, corn tortillas are more authentic, but flour tortillas work great as well!
Flour tortillas are softer, but corn usually holds up better and doesn’t get soggy. It really comes down to whatever you prefer.
How to keep the corn tortillas from cracking or breaking
- Pop them in the microwave. Place up to 5 tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until they are warmed.
- Warm them in the oven. Wrap up to 5 tortillas in aluminum foil and and warm in a pre-heated oven of 350 degrees for 15 minutes.
- Heat them in a skillet. Warm a non-stick skillet over medium heat. Cook each tortilla (without any oil) for about 30 seconds on each side. This works best with fresh tortillas.
If you have tried all these methods and your tortillas are still breaking, chances are they are no longer fresh.
Related Article: Check out these easy Oven Baked Chicken Tacos using a rotisserie chicken
Tips for making our easy chicken street tacos recipe
- To save on time, use pre-cooked grilled chicken strips from the store.
- The fresh Pico de Gallo included with the recipe takes it over the top! If you don’t have time to make your own, you could pick up from fresh Pico de Gallo from the produce section of your grocery store. You could also use jarred salsa if that is all you have available.
- If you don’t have cotija cheese, you could substitute feta cheese.
- Serve these tacos with our Mexican Street Corn Salad and Slow Cooker Refried Beans for an amazing meal everyone will love!
Chicken breasts or thighs for this easy chicken street tacos recipe?
For this recipe, I used grilled chicken breasts, but you could easily substitute chicken thighs.
I personally prefer the flavor and texture of chicken breasts, but chicken thighs sometimes work even better for grilling because they have a higher fat content, which makes them not stick to the cooking surface as easily.
Chicken thighs also tend to be a little juicier, because of their higher fat content.
Chicken breasts are lower in calories and cholesterol and higher in protein, so it really is just a personal preference for this recipe.
If you do have chicken thighs, feel free to try them in this recipe! Leave a comment below and let us know how it goes.
Related article: Do you love a good chicken taco recipe? Try our Instant Pot Hawaiian BBQ Chicken Tacos.
Our newest cookbook – Copycat Cooking
We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Try these amazing taco recipes:
- Cilantro Lime Pork Tacos
- Salsa Verde Tacos
- Quick & Easy Fish Tacos
- Black Bean Sweet Potato Tacos
- Slow Cooker Shredded Beef Tacos
Easy Chicken Street Tacos Recipe
- 1 Tablespoon olive oil
- 3 boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ yellow onion diced
- 2 Roma tomatoes diced
- 2 limes divided
- ½ cup cilantro chopped
- 6 corn tortillas
- ¼ cup Cotija Cheese crumbles
- In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
- In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime juice and cilantro.
- To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.
- Squeeze lime juice over taco and serve.
- Skillet pan
- Mixing Bowl
Have you checked out our YouTube Channel?