If you love tacos and easy dinners, you’ll love these street tacos with chicken. Inspired by authentic Mexican street tacos that are especially popular in Southern California, this recipe comes together with just 8 ingredients in under 30 minutes. The result is juicy, flavorful chicken tucked into warm corn tortillas with fresh toppings.
Don’t forget the lime wedges for serving—they brighten up every bite!
Why You’ll Love These Chicken Tacos
- Lean Protein Boost: These tacos are packed with lean protein from boneless, skinless chicken breasts. The cooked chicken can be used not only for tacos, but also in rice bowls, salads, and meal prep.
- Quick & Easy: This dinner is ready in under 30 minutes with just 8 simple ingredients. Perfect for busy weeknights.
- Nutrition Boost: Street tacos with chicken are naturally gluten-free and dairy-free when made with corn tortillas and fresh toppings like onion and cilantro. They’re also easy to customize with extras like avocado or salsa for even more nutrients.
- Perfect for Meal Prep: Make a batch ahead and store them for quick lunches or dinners. They hold up surprisingly well for up to 2 days when assembled and refrigerated.
Street Tacos with Chicken Ingredients
- 1 pound boneless skinless chicken breasts, sliced thin or butterflied (or use boneless skinless chicken thighs)
- Avocado oil, or another oil for high-heat cooking
- Taco seasoning: use a packet, or make your own with cumin, granulated onion, granulated garlic, chili powder, and salt
- Small corn tortillas (look for “street taco” size if available)
- Fresh lime juice (plus extra lime wedges for serving)
- White onion, minced
- Pickled red onions
- Cilantro, chopped (omit if you don’t like it)
- Optional toppings: avocado slices, pico de gallo, Homemade Salsa, queso fresco, cotija cheese, hot sauce, sour cream, or guacamole
- Kosher salt or fine-grain sea salt (I use Real Salt)
Chicken Street Tacos Recipe & Notes
I recommend watching the video on this page to see this process for the best results. Here are my tips to make this recipe easy and turn out great:
Use a sharp knife to slice chicken breasts thin, about 1/4-inch thick. Coat lightly with oil and taco seasoning. You can also make your own with:
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon chili powder
- 3/4 teaspoon sea salt
You don’t need a lot of oil, just a thin coating.
Chicken Breasts Notes: For the best street tacos, cook boneless, skinless chicken on the stovetop until the outside is lightly browned, then chop it small to fit into the tortillas. Slice breasts about 1/4-inch thick (or buy thin-sliced) for quicker, even cooking. If possible, let chicken sit at room temperature for 30 minutes before cooking so it reaches 165°F faster and stays juicier. From fridge temp, it will take a little longer. Always cook until the internal temperature is 165°F, checked with an instant-read thermometer.
Step 2: Cook the Chicken
Heat a large skillet, cast iron pan, or grill pan over medium-high heat. Cook the chicken until browned and cooked through to 165°F (use an instant-read thermometer).
Squeeze fresh lime juice over the chicken while it’s still hot — this “reverse marinade” locks in flavor without burning in the pan. Tent with foil if letting it rest for more than 10 minutes, then chop into small pieces for tacos.
Oven method: Bake chicken at 375°F for 15–25 minutes until it reaches 165°F. Cooking time depends on thickness.
Step 3: Warm the Tortillas
Heat each corn tortilla briefly in the skillet with a touch of oil. This makes them pliable and prevents breaking.
Step 4: Assemble the Tacos
Fill each tortilla with chicken, raw white onion, pickled red onion, and cilantro. Add optional toppings like avocado slices, pico de gallo, or chopped onion with cilantro.
I love street tacos with a simple topping of chopped raw white onions, pickled red onions, cilantro, and a healthy squeeze of lime juice. Make these tacos your own!
Serving Suggestions
Street tacos with chicken are best served hot with extra lime wedges on the side. For a traditional plate, pair them with Refried Beans or Black Beans and Spanish Rice.
Other delicious accompaniments include:
- Pico de gallo or Homemade Salsa (a quick whirl in a blender makes it even easier)
- Guacamole or sliced avocado
- Hot sauce or cotija cheese (or your favorite cheese) for extra flavor
Variations and Substitutions
Beef or Pork Street Tacos
Want to switch it up? Try my Perfect Flank Steak Recipe for carne asada street tacos. Skirt steak also works beautifully when sliced against the grain. For another option, pulled pork makes a fantastic filling with a similar seasoning blend.
Marinade Options
This recipe uses taco seasoning and lime juice for speed, but if you have time, try a citrus-based marinade. Common marinade ingredients include:
- Fresh orange juice
- A splash of soy sauce
- Dried oregano
Mix them together in a bowl, or pulse in a food processor or blender for a smooth, flavorful marinade, then marinade the chicken for at least an hour, up to six hours, for even more flavor.
Storage and Meal Prep
- Store assembled tacos in an airtight container in the fridge for up to 2 days.
- To store up to 4 days, store cooked chicken separately for up to 4 days. Reheat gently on the stovetop or microwave.
- Great for lunch meal prep — pack 3–4 in a glass container for a ready-to-go meal.
Print
Description
These easy 8-ingredient street tacos with chicken are packed with flavor and healthy ingredients. They’re ready in under 30 minutes and great for meal prep, too. Make extra—everyone loves them. 1 pound of chicken makes enough for 8 slider-size tacos.
- Prepare the toppings: Prepare the pickled red onions at least an hour, up to a week, in advance. Mince half of the white onion, chop some cilantro, and slice the limes into wedges. Slice the avocado if you’re using it. Set aside.
- Make the chicken: Butterfly the chicken breasts open and slice through if needed. Coat with a thin layer of oil and taco seasoning on each side. You’ll use about 2 teaspoons of oil 2-3 teaspoons of taco seasoning per 1 pound of chicken breast. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to the pan and swirl it around, then add the chicken breasts in 1 layer. Cook 5-6 minutes, then flip, cooking another 5-6 minutes or until the internal temperature reaches 165°F. (^ See note below.)
- Rest the chicken: Remove the cooked chicken to a cutting board, and douse it in fresh lime juice while it’s still hot. Use 1 lime per 1 pound of chicken. Let it rest for 10 minutes to retains its juice while you heat up the tortillas, then chop it into taco-size pieces.
- Heat the tortillas: There should be some oil left in the pan. Heat it back up if needed over medium-high heat, then add the tortillas. Cook 1-2 minutes on each side until heated through and pliable.
- Assemble: Place the tortillas on a plate, top each with a layer of chicken, 1-2 teaspoons minced white onion, a big sprinkle of cilantro, and as many pickled red onions as you like. Add a slice of avocado if you have it. Squeeze more fresh lime juice over all of the tacos and enjoy!
Notes
*Taco Seasoning: Use one you love, or make your own. For 1 pound of chicken, mix:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated onion or onion powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon chili powder and/or paprika (use black pepper if you don’t have either of those)
- 3/4 teaspoon salt
^ For stovetop cooking, slice chicken breasts to 1/4-inch thick or buy thin-sliced. If you have time, let the chicken sit at room temperature (70°F) for 30 minutes before cooking to help it reach 165°F faster. If cooking straight from fridge temp (40°F), it may take longer and be less juicy, but you can simply adjust the cooking time.
FAQs About Street Tacos with Chicken
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless thighs work great and stay juicy. Cook until the internal temp reaches 165°F and chop small for the tacos.
Do I have to use corn tortillas?
Traditional street tacos are served on warm corn tortillas, but you can use flour, almond flour, or any tortilla you like.
What toppings go best with chicken street tacos?
Classic toppings include raw white onion, pickled red onion, cilantro, and lime wedges. Add avocado, Homemade Salsa, guacamole, or queso fresco if you like.
Can I make these tacos ahead of time?
Yes. Store the chicken separately for up to 4 days, or assemble tacos and refrigerate for 2 days. Reheat gently in a skillet or microwave.
What sides go with street tacos?
Serve with Refried Beans, Spanish Rice, or a fresh salad for a complete meal.
Can I grill the chicken?
Absolutely. Use a grill or grill pan to cook the chicken for street tacos, then chop and serve as described above.
Can I use steak or pork instead of chicken?
Yes! Try my Flank Steak Recipe for carne asada street tacos, or use pork marinated with orange juice, oregano, and soy sauce.
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