This easy chicken street tacos recipe has the perfect amount of flavor and spice. These are your new go-to chicken street tacos for busy nights!
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. Make these for your next taco Tuesday!
Corn tortillas or flour tortillas for easy chicken street tacos?
When it comes to making easy chicken street tacos, warm corn tortillas are more authentic, but flour tortillas work great as well!
Flour tortillas are softer, but soft corn tortillas usually hold up better and don’t get soggy. It really comes down to whatever you prefer.
I love these little street taco corn tortillas that are now sold in stores. They also come in a flour tortilla too!
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
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.
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
“I have so much time!” -No mom ever
Get My Meal Plans NOW!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 in the recipe takes it over the top! If you don’t have time to make your own, you could pick up 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 or queso fresco.
- 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. And if you’re not feeling like chicken, you can try it with carne asada!
Related article: Do you love a good chicken taco recipe? Try our Instant Pot Hawaiian BBQ Chicken Tacos.
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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
- Slow Cooker Cilantro Lime Pork Tacos and Coleslaw
Easy Chicken Street Tacos Recipe
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
Equipment
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
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Tip: You can add your favorite toppings that aren’t listed here too! Add sour cream, red onion, radishes, lettuce, or anything else you love. These are just some of our favorites.
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