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Close-up of Homemade Chicken Street Tacos filled with shredded chicken, purple cabbage, cotija cheese, and green sauce.

Homemade Chicken Street Tacos

I first tasted authentic street tacos during a summer trip to Mexico. The streets were full of color, laughter, and the smell of grilled chicken. When I returned to Miami, I wanted to recreate that experience at home. I experimented, mixing my Lebanese-Italian roots with Mexican flavors, which resulted in these tacos. When I served them to friends, they liked how familiar yet different they tasted. This showed me that comfort food can cross cultural lines and still be a favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 5 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Toppings
  • 1 cup fresh cilantro chopped
  • 1 small yellow onion chopped
  • 2 cups chopped purple cabbage
  • 1 cup crumbled Cotija cheese
  • 1 recipe Creamy Tomatillo Dressing
  • 12 small corn tortillas

Equipment

  • Large non-stick skillet or grill pan
  • small bowl
  • Cutting board

Method
 

  1. Preheat a large non-stick skillet or grill pan over medium heat. Spray it heavily with cooking spray.
  2. Pound chicken breasts to an even thickness or cut them in half lengthwise to make thinner cutlets. This helps them cook evenly.
  3. Combine salt, ground cumin, chili powder, garlic powder, and onion powder in a small bowl. Season both sides of all chicken breasts well with the spice mixture.
  4. When the skillet is hot, add 3 chicken breasts. Cook for 5 to 6 minutes on each side, or until the chicken is cooked through in the center. Cook the chicken in 2 batches to avoid overcrowding the pan.
  5. Once the chicken is cooked, move it to a large cutting board and cut it into bite-size strips.
  6. While the chicken rests, heat the corn tortillas in the microwave for 10 to 20 seconds to warm them, or warm them on a skillet.
  7. To assemble the tacos, place some chicken down the center of one corn tortilla. Add a couple of tablespoons each of chopped cilantro, raw onion, and purple cabbage. Sprinkle the top with a little Cotija cheese and Creamy Tomatillo dressing.
  8. Repeat this process with all the chicken, tortillas, and toppings. Serve immediately.

Notes

This recipe is for food enthusiasts and home cooks who want bold flavors from street food in their own kitchens. It works well for people who like mixing traditional and modern cooking methods, especially those looking for ways to make classic recipes taste good while being a bit healthier.

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