Mexican Chicken Street Tacos
The seasoned chicken thighs are topped with a mix of cilantro, onion, jalapeño and lime and served in corn tortillas.
Servings 4
Calories 724kcal
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoon paprika
- ½ teaspoon cayenne
- ¾ teaspoon kosher salt, divided
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- 1½ cups diced yellow onion
- ½ packed cup cilantro, diced
- 1 tablespoon diced jalapeño
- Juice from one medium lime
- 20 mini corn tortillas
- Lime wedges, for serving
Instructions
- In a small bowl whisk together the garlic powder, onion powder, paprika, cayenne and ¼ teaspoon of salt until combined then season the chicken thighs on all sides.
- Heat a medium sauté pan or cast iron skillet over medium heat, add the olive oil and heat through. Sauté the chicken until cooked through and lightly browned, about 8 minutes.
- Remove to a cutting board and let stand for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.
- In a medium bowl stir together the onion, cilantro and jalapeno. Season with lime juice and remaining 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.
- To serve: Top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.
Video
Nutrition
Calories: 724kcal | Carbohydrates: 65g | Protein: 43g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 586mg | Potassium: 888mg | Fiber: 10g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 4mg