Description

These Grilled Chicken Street Tacos are bursting with smoky, citrus-marinated flavor and topped with fresh pico, cilantro, and lime. A quick and flavorful taco night everyone will love.

Ingredients

Scale

For the Tacos:

1.5 pounds boneless skinless chicken thighs or breasts

24 white corn tortillas, warmed

2 cups pico de gallo

½ cup fresh cilantro, chopped

6 lime wedges

Optional toppings: guacamole, sour cream, pickled red onions, hot sauce

For the Marinade:

4 tablespoons orange juice

2 tablespoons apple cider vinegar

1½ tablespoons fresh lime juice

3 cloves garlic, minced

1½ tablespoons chipotle chili powder

2 teaspoons dried Mexican oregano

2 teaspoons paprika

¼ teaspoon ground cinnamon

1 teaspoon kosher salt

Freshly ground black pepper

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Instructions

Marinate the Chicken: Mix orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and black pepper in a bowl to create the marinade. Add the chicken thighs (or breasts) and refrigerate for at least 1 hour — up to overnight for even deeper flavor.
Grill the Chicken: Preheat your grill to medium‑high heat. Grease or spray the grill grates. Take the chicken out of the marinade and lay it on the preheated grill. Cook for about 4‑5 minutes per side (depending on thickness) until the thickest part reads about 165 °F (74 °C). Transfer the chicken to a plate and let it rest for a few minutes, then chop into bite‑sized pieces.
Warm the Tortillas: While the chicken rests, warm the corn tortillas on a dry grill or skillet — a few seconds per side until pliable and lightly toasted. If using regular‑sized corn tortillas (rather than mini street size), you don’t need to double them up.
Assemble the Tacos: For each taco, layer two warmed tortillas together (if using mini size), add chopped grilled chicken, top with pico de gallo, chopped cilantro, and your desired optional toppings (guacamole, sour cream, pickled red onion, hot sauce). Serve each with a lime wedge for squeezing over the top.
Serve: Accompany the tacos with sides like Mexican rice, elotes (Mexican corn), and a glass of horchata (optional, non‑alcoholic) for a full, festive experience

Notes

Use thighs for juicier meat; breasts work well too.

Double tortillas if using small street size.

Marinate ahead and prep toppings in advance for easy assembly.

Serve with Mexican rice, elotes, and horchata for a full meal.

Nutrition

Serving Size: 3 tacos
Calories: 632 kcal
Sugar: 14 g
Carbohydrates: 94 g
Protein: 43 g