Description
These Chicken Mexican Street Tacos feature tender, marinated chicken breasts cooked to juicy perfection, served on warm corn tortillas and topped with fresh cilantro and diced onion. Bursting with zesty lime, garlic, and classic Mexican spices, these tacos offer an authentic and flavorful experience in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 lbs boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Tacos & Toppings
- 12 small corn tortillas
- Fresh cilantro, chopped, for topping
- Diced onion, for topping
- Lime wedges, for serving
Instructions
- Marinate the chicken: In a medium bowl, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the hot skillet about 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked. The cooking process should yield a nice sear and juicy interior.
- Rest and slice the chicken: Remove the chicken from the skillet and let it rest for 5 minutes. This resting period helps retain juices when slicing. Then, slice the chicken thinly for easy taco assembly.
- Warm the tortillas: Using the same skillet, warm the corn tortillas by placing each one in the pan for approximately 30 seconds per side until they are soft and pliable. This step enhances flavor and texture and prevents the tortillas from tearing when filled.
- Assemble the tacos: Place sliced chicken onto each warm tortilla. Top generously with chopped fresh cilantro and diced onions. Serve immediately with lime wedges on the side to squeeze over the tacos for an extra burst of freshness and acidity.
Notes
- Marinating the chicken longer than 30 minutes (up to 2 hours) will deepen the flavor.
- For added heat, sprinkle some chopped jalapeños or a dash of hot sauce on the tacos.
- If corn tortillas are not available, small flour tortillas can be substituted.
- To keep tortillas warm before serving, wrap them in a clean kitchen towel.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days.
