Chicken Street Tacos with Pico de Gallo and Pickled Onions Recipe

Introduction

Chicken street tacos are a delicious and easy way to enjoy bold, vibrant flavors in a handheld meal. With tender, spiced chicken, fresh pico de gallo, and tangy pickled onions, these tacos capture the essence of classic street food. Perfect for a quick dinner or casual gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp lime juice
• 2 large tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1/4 cup chopped cilantro
• 2 tbsp lime juice (for pico de gallo)
• 1/2 tsp salt (for pico de gallo)
• 1/4 tsp black pepper (for pico de gallo)
• 1/2 red onion, thinly sliced (for pickled onions)
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1/4 tsp salt (for pickled onions)
• 12 small corn or flour tortillas
• Your favorite toppings (e.g., shredded cheese, sour cream, avocado, lettuce, hot sauce)

Instructions

1. Step 1: In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. Step 2: Add the chicken pieces to the bowl and toss until they are evenly coated with the seasoning mixture.
3. Step 3: Heat a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding, browning and cooking through each batch for 8-10 minutes.
4. Step 4: Pour in the chicken broth and 2 tablespoons of lime juice. Reduce heat and simmer for 5-7 minutes until the sauce thickens slightly.
5. Step 5: In a medium bowl, combine diced tomatoes, finely chopped red onion, minced jalapeño (if using), chopped cilantro, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to mix.
6. Step 6: Let the pico de gallo sit for at least 15 minutes to allow the flavors to blend.
7. Step 7: In a small bowl, combine thinly sliced red onion, white vinegar, sugar, and 1/4 teaspoon salt. Toss gently and let sit for at least 15 minutes to pickle (longer for a stronger flavor).
8. Step 8: Warm the tortillas in a dry skillet or microwave until soft and pliable.
9. Step 9: Assemble the tacos by filling each tortilla with cooked chicken, a spoonful of pico de gallo, and some pickled onions.
10. Step 10: Add your favorite toppings such as shredded cheese, sour cream, avocado slices, lettuce, or hot sauce.
11. Step 11: Serve the tacos immediately for the best flavor and texture.

Tips & Variations

• For extra smoky flavor, try grilling the chicken instead of cooking in a skillet.
• Swap chicken breasts for thighs for juicier meat.
• Add fresh avocado slices or a drizzle of crema for creaminess.
• Adjust the cayenne and jalapeño according to your preferred spice level.
• Use corn tortillas for a more authentic street taco experience, or flour tortillas for softness.

Storage

Store leftover chicken, pico de gallo, and pickled onions separately in airtight containers in the refrigerator for up to 3 days. Warm the chicken thoroughly before serving. Tortillas are best warmed fresh but can be wrapped in foil and warmed in the oven or microwave. Assemble tacos just before eating to keep flavors fresh and textures crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken street tacos ahead of time?

Yes, you can prepare the chicken and toppings a few hours in advance and store them separately in the fridge. Assemble the tacos just before serving to maintain freshness and prevent soggy tortillas.

Are there vegetarian alternatives to chicken street tacos?

Absolutely! Substitute the chicken with grilled mushrooms, tofu, or seasoned beans for a tasty vegetarian version. Use the same spices and toppings to keep the street taco flavor vibrant.

Chicken Street Tacos with Pico de Gallo and Pickled Onions Recipe

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★★★★★

4.5 from 128 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 12 tacos 1x

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Description

These Chicken Street Tacos are a flavorful and quick meal bursting with southwestern spices, tender chicken, fresh pico de gallo, and tangy pickled onions. Served on warm corn or flour tortillas, they’re perfect for any casual gathering or weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp lime juice

Pico de Gallo

• 2 large tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Pickled Onions

• 1/2 red onion, thinly sliced
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1/4 tsp salt

Other

• 12 small corn or flour tortillas
• Your favorite toppings (e.g., shredded cheese, sour cream, avocado, lettuce, hot sauce)

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Instructions

1. Prepare the seasoning mixture: In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
2. Coat the chicken: Add the bite-sized chicken pieces to the bowl and toss thoroughly to coat each piece evenly with the seasoning mixture.
3. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding, cooking each batch until browned and cooked through, approximately 8-10 minutes per batch.
4. Simmer in sauce: Once all chicken is cooked, pour in the chicken broth and lime juice, then reduce heat and simmer for 5-7 minutes until the sauce thickens slightly, coating the chicken nicely.
5. Make pico de gallo: In a medium bowl, combine diced tomatoes, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and black pepper. Toss gently to mix all flavors.
6. Let pico de gallo rest: Allow the pico de gallo to sit for at least 15 minutes so the flavors can meld together beautifully.
7. Prepare pickled onions: In a small bowl, combine thinly sliced red onion, white vinegar, sugar, and salt. Toss gently to mix well.
8. Pickle the onions: Let the onion mixture sit for at least 15 minutes; the longer it sits, the stronger the pickled flavor will become.
9. Warm tortillas: Heat the tortillas in a dry skillet over medium heat or microwave briefly until soft and pliable for easy folding.
10. Assemble tacos: Fill each warm tortilla with the cooked chicken, a spoonful of pico de gallo, and a portion of pickled onions.
11. Add toppings: Top the tacos with your favorite additions such as shredded cheese, sour cream, sliced avocado, lettuce, or hot sauce according to your preference.
12. Serve: Serve the tacos immediately while warm to enjoy the fresh flavors and delightful textures at their best.

Notes

• For a spicier taco, keep the jalapeño seeds or add extra cayenne pepper to the chicken seasoning.
• Pickled onions can be prepared a day ahead to enhance their flavor.
• Using fresh tortillas will improve the overall taste and texture of the tacos.
• You can substitute chicken breasts with thighs for juicier meat.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Stovetop
• Method: Stovetop
• Cuisine: Mexican

Keywords: chicken street tacos, Mexican tacos, pico de gallo, pickled onions, easy chicken tacos, taco night, spicy chicken, authentic tacos