Easy Chicken Street Tacos Recipe
Seasoned chicken, fresh pico de gallo, and cilantro held together in a tortilla . . . this easy chicken street taco recipe will quickly become a family favorite.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Street Tacos, Chicken Tacos, Street Tacos
Servings: 3
Calories: 355kcal
Author: Lauren
- 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, heat oil then combine 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, 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.
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 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.
Calories: 355kcal | Carbohydrates: 34g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 705mg | Potassium: 742mg | Fiber: 6g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 2mg