Juicy, flavorful chicken street tacos with a quick 3-minute marinade, served on warm corn tortillas and topped with fresh cilantro, onion, and lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
Juice of 2 limes
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
12 small corn tortillas
1/2 cup diced white onion
1/2 cup chopped cilantro
Lime wedges, for serving
Optional: cotija cheese, radish slices, hot sauce
Instructions
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In a bowl, whisk olive oil, lime juice, garlic powder, onion powder, cumin, paprika, chili powder, salt, and pepper.
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Add chicken to a zip-top bag or dish and pour in the marinade. Toss to coat. Let sit for 20 minutes or up to 2 hours.
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Heat a skillet over medium-high. Cook chicken 5–6 minutes per side until browned and cooked through.
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Rest cooked chicken for 5 minutes, then chop into bite-sized pieces.
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Warm tortillas in a dry skillet, 30 seconds per side.
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Fill each tortilla with chopped chicken, onion, cilantro, and desired toppings.
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Serve with lime wedges.