Chicken Street Tacos
These chicken street tacos are just like what you'll find on the streets of Los Angeles! This recipe calls for my marinated chicken thighs, which can be prepared in bulk and frozen to pull out for an easy meal whenever the craving hits.
Ingredients
- 12 oz cooked marinated chicken for tacos click for recipe, 12 oz cooked comes from about 1 lb raw chicken
- 16 extra small corn tortillas (I use "taqueira style") or 8 extra small flour tortillas (double up corn tortillas but not flour)
- ½ cup white onion diced (~¼ large onion)
- ¼ cup fresh cilantro
- 1 lime sliced into wedges, for serving
- ⅓ cup chicken stock or water for heating up tortillas, use for corn only
Instructions
- Begin with 12 oz of cooked, prepared chicken from the Marinated Chicken for Tacos recipe. I make this chicken in bulk, freeze the cooked chicken in 12 oz portions, and defrost to use in this recipe for a quick meal. Warm the defrosted chicken in a skillet over medium heat, stirring occasionally, as you prepare the rest of the meal (skip if chicken has been freshly prepared and is still warm). Add a splash of chicken stock or water to the meat if it seems a bit dry.
- Meanwhile, prepare the tortillas - For corn tortillas, give a pair of tortillas a quick dip in water or chicken stock, shake off any excess, then place in a pan over medium heat (still stacked). Cook for about 30 seconds, then flip the stack and cook for about 30 seconds more. Keep the pair of corn tortillas together and use them to make one taco. Tent with foil to keep warm as you work through all the tortillas. I typically do two stacks at once. (Flour tortillas should not be doubled and don't need a dip in the water/stock, just warm them for about 30 seconds per side)
- Divide the chicken evenly between the prepared double stacked tortillas, then top with onion, cilantro, and a squeeze of lime to taste. Serve immediately with your favorite salsa or hot sauce (I love adding avocado salsa and/or jalapeño hot sauce).
Notes
Begin with 12 oz of cooked, prepared chicken from the Marinated Chicken for Tacos or Chicken Al Pastor recipe. I make this chicken in bulk, freeze the cooked chicken in 12 oz portions, and defrost to use in this recipe for a quick meal.
If you want to try these tacos with cheese, check out the Cheesy Chicken Street Tacos recipe! Sometimes it's nice to make a few cheesy tacos and a few regular tacos, so you can easily mix and match.
Nutrition
Serving: 1 tacoCalories: 140kcal
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