Blazing Tex-Mex Fiesta Street Tacos

Allergens

Gluten (in some corn tortillas), Dairy (cheese)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup diced tomatoes
• 1/2 cup chopped onion
• 1/4 cup sliced pickled jalapeños
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to create the seasoning blend.
2. Cut the chicken into 1 inch pieces and add it to another bowl. Add half of the seasoning blend to the chicken, tossing well to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for optimal flavor.
3. Preheat a grill or grill pan to medium high heat. In a separate dish, add olive oil. Grill the marinated chicken pieces until cooked through, approximately 5 minutes per side. Remove from the grill and let it rest for a few minutes.
4. Warm the corn tortillas on the grill for about 30 seconds per side. Keep them wrapped in a towel to maintain warmth.
5. Assemble the street tacos by placing a generous portion of chicken on each tortilla, followed by shredded cheese, diced tomatoes, chopped onion, pickled jalapeños, and fresh cilantro leaves.
6. Serve with lime wedges for added zestiness.

Chef’s Insight

Don't be afraid to experiment with different proteins, vegetables, and seasonings to create your unique Tex-Mex Fiesta Street Taco recipe.

Notes

The perfect blend of spices and textures will transport you straight to a bustling Tex-Mex street fair.