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Close-up of Easy Chicken Street Tacos on a white plate topped with pico de gallo and cotija cheese, served with lime wedges.

Easy Chicken Street Tacos

This recipe provides a simple way to make flavorful chicken street tacos for a fast weeknight meal. You can bring a taste of Mexican culture to your table with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 Tablespoon olive oil
  • 3 boneless, skinless chicken breasts Cooked and shredded
  • 1 teaspoon cumin
  • 1.5 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
For the Topping and Assembly
  • 0.5 yellow onion diced
  • 2 Roma tomatoes diced
  • 2 limes divided
  • 0.5 cup cilantro chopped
  • 6 corn tortillas
  • 0.25 cup Cotija Cheese crumbles

Equipment

  • Skillet
  • Mixing bowl

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook until the chicken is completely heated through.
  2. In a separate bowl, gently toss together the diced onion, diced tomatoes, the juice of one lime, and the chopped cilantro.
  3. To assemble the taco, lay one corn tortilla flat on a plate. Top with 1/2 cup of the seasoned chicken, the tomato mixture, and the cotija cheese.
  4. Squeeze juice from the remaining lime over the taco and serve immediately.

Nutrition

Calories: 355kcalCarbohydrates: 34gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 83mgSodium: 705mgPotassium: 742mgFiber: 6gSugar: 4gVitamin A: 930IUVitamin C: 22mgCalcium: 139mgIron: 2mg

Notes

To keep corn tortillas from cracking or breaking, warm them before serving. You can microwave up to 5 tortillas on a plate covered with a damp paper towel in 30-second bursts. Alternatively, wrap up to 5 tortillas in aluminum foil and warm them in a pre-heated oven at 350 degrees for 15 minutes. Heating them in a dry, non-stick skillet over medium heat for about 30 seconds on each side also works well, especially with fresh tortillas.

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