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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
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Street Tacos, Chicken Tacos, Street Tacos
Servings: 3
Calories: 355kcal
Author: Lauren

Equipment

  • Skillet pan
  • Mixing Bowl

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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