Smoky Chicken Street Tacos
This recipe delivers an unforgettable dining experience with its smoky, sizzling chicken and vibrant toppings. Inspired by a famous street-food classic, these tacos are perfect for a Friday night tailgate or a secret restaurant hack that tastes even better at home.
Allergens
Dairy (cotija cheese), Soy (if using soy sauce in pickled onions)
Ingredients
- 8 corn tortillas 1 lb boneless, skinless chicken thighs 1/2 cup freshly squeezed lime juice 1/4 cup olive oil 2 tsp smoked paprika 2 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper (optional) 1 ripe avocado, diced 1/2 cup crumbled cotija cheese 1/2 cup pickled red onions 1/2 cup fresh cilantro leaves 1 lime, cut into wedges
Instructions
- In a large resealable plastic bag or shallow dish, combine chicken thighs, lime juice, olive oil, smoked paprika, cumin, chili powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Toss to coat the chicken evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat a grill or grill pan over medium high heat. Grill the marinated chicken thighs until cooked through, about 5 7 minutes per side. Remove from heat and let rest for a few minutes before slicing into strips.
- Warm corn tortillas on the grill for about 10 seconds per side or in a dry skillet until slightly charred and pliable.
- Assemble tacos by layering grilled chicken, avocado, cotija cheese, pickled red onions, and cilantro leaves in each tortilla. Serve with lime wedges on the side.
Chef’s Insight
Don't be afraid to customize your tacos with additional toppings, like hot sauce or sliced jalapenos, based on your spice preference.
Notes
Be sure to marinate the chicken for at least 30 minutes, and don't skip the pickled red onions for a tangy, refreshing contrast.