With it’s close proximity to California, Mexican cuisine is everywhere. Living in Los Angeles you can find any type of taco you can ever dream of but I love these reliable street tacos because they are typically cheap and they can be found at just about every food truck, stand or shop. These Mexican chicken street tacos can be seasoned and marinated ahead of time. They come together quickly.
The stand I visit most frequently is set up outside the Whole Foods in Venice off Lincoln. Whenever I get groceries and they are set up, I stop and get several street tacos for eating on the sidewalk or in my car and a burrito to go to heat up and press in a skillet the next morning!
Street tacos are the authentic, yet simple tacos that you can get from street stands – they consist of various cooked meats with a topping on small corn tortillas. What these tacos lack in crazy toppings they make up in flavor. The seasoned chicken thighs are topped with a mix of cilantro, onion, jalapeño and a squeeze of lime served on small corn tortillas.
When I make street tacos, I use chicken thighs as a filling because they are much more flavorful than chicken breasts and they are a cheaper cut. Chicken thighs are also much more juicy and tender than chicken breasts. They don’t dry out when they’re cooked.
I use two tortillas per taco for this particular type of taco because they are so small and thin; doubling them up makes them more durable. This is the way they are traditionally served.
For this recipe I use a blend of garlic powder, onion powder, cayenne, paprika and salt. The seasoning blend adds a bit of spice and bright red flavor to the chicken.
Yellow onion has strong flavor and is the main component of the topping for the chicken street tacos. It is like a pico de gallo without the tomato.
Cilantro has a complex, citrusy flavor which pairs well with the spice of the chicken.
While jalapeño is classic in this topping, it can be easily substituted with serrano a similar pepper with great flavor.
The lime adds a bit of acidity and brightness to this recipe.
Mix together the spices then season the chicken all over.
Cook the chicken in a cast iron pan or skillet until cooked through
Let stand to absorb the juices then chop the chicken into bite-sized pieces and set aside.
Stir together the onion, cilantro and jalapeño and stir in lime juice and season with salt.
Heat a large skillet or griddle over medium heat and top two mini tortillas on top of each other then warm the tortillas on both sides. Repeat with remaining tortillas.
Top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings