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.
Ingredients
Scale
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)
Instructions
- 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.
- Coat the chicken: Add the bite-sized chicken pieces to the bowl and toss thoroughly to coat each piece evenly with the seasoning mixture.
- 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.
- 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.
- 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.
- Let pico de gallo rest: Allow the pico de gallo to sit for at least 15 minutes so the flavors can meld together beautifully.
- Prepare pickled onions: In a small bowl, combine thinly sliced red onion, white vinegar, sugar, and salt. Toss gently to mix well.
- Pickle the onions: Let the onion mixture sit for at least 15 minutes; the longer it sits, the stronger the pickled flavor will become.
- Warm tortillas: Heat the tortillas in a dry skillet over medium heat or microwave briefly until soft and pliable for easy folding.
- Assemble tacos: Fill each warm tortilla with the cooked chicken, a spoonful of pico de gallo, and a portion of pickled onions.
- 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.
- 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
