Chicken Street Tacos

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Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Mexican, Tex-Mex

Keyword: Chicken Street Tacos

Servings:

Calories: 456kcal

Author: Kelly Anthony

1 teaspoon Kosher salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon Mexican oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
Juice of 2 limes, separated
3 tablespoons avocado or olive oil, separated
1 ½ pound boneless, skinless chicken thighs
16 corn tortillas warmed
Optional toppings: sliced avocado, diced white onion, chopped cilantro, lime wedges, green or red salsa, and Mexican crema

Add all of the spices to a medium-sized bowl and mix to combine. Add the juice of a lime, followed by 1 tablespoon of oil, then whisk. Add the chicken thighs to the bowl and massage the seasoning onto the meat. Set aside.
Add 2 tablespoons of oil to a large skillet over medium heat, and allow to come to temperature.
Place the chicken thighs in the pan, and cook for 8 minutes. Flip and cook 6-7 minutes more, or until fully cooked through.
Remove chicken from the pan and set aside to cool on a cutting board. Squeeze in the juice of a lime, use a spatula to deglaze the pan, scraping up any browned bits from the bottom. Then, turn off the heat.
Once the chicken is cool enough to handle, slice against the grain into ½” thick strips. Then, cut the strips into bite-sized pieces. Add the chicken back to the skillet and toss to coat.
Stack two warm tortillas, and add the chicken and any desired toppings. Serve and enjoy!