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
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil (or another neutral 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 chili powder, ½ teaspoon of the salt, garlic powder, onion powder and cayenne until combined then season the chicken thighs on all sides.
- Heat a medium sauté pan or cast iron skillet over medium heat, add the oil and heat through. Cook the chicken until cooked through on both sides and lightly browned, about 8 minutes total.
- Remove to a cutting board and let rest for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.
- In a medium bowl stir together the onion, cilantro and jalapeño. 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
Notes
I like to make the seasoning blend with chili powder though a bit of sweet paprika and omitting the cayenne makes for a mild spice mix.
The recipe can also be made with chicken breasts if preferred!
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
