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- 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 8 small corn tortillas The main ingredients are simple and flavorful. The chicken thighs give the tacos a nice texture. Olive oil helps the spices stick and adds richness. The spices create a warm, smoky flavor. Each one plays a role in making the chicken taste great. - 1 cup fresh cilantro, chopped - 1 cup diced red onion - 1 lime, cut into wedges - 1 avocado, sliced - Pickled jalapeños (optional for garnish) These optional garnishes add freshness and a pop of color. The cilantro brings a bright taste. Red onion provides crunch and sweetness. Lime juice adds acidity, which brightens the dish. Avocado gives creaminess, while jalapeños add heat if you like spice. When it comes to toppings, you can mix and match. Try a drizzle of salsa or some crumbled cheese. You can also add diced tomatoes or radishes for extra crunch. Fresh toppings enhance your tacos and make each bite exciting. Don't be afraid to experiment and find your favorite combination! To start, we need to marinate the chicken. Take a bowl and mix the olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. This mix adds rich flavors. Next, add the chicken thighs to the bowl. Make sure each piece is coated well. Cover the bowl and let it sit in the fridge. Allow it to marinate for at least 30 minutes. You can also leave it for up to 4 hours for even more flavor. Now, it’s time to cook the chicken. Preheat your grill or skillet over medium-high heat. Take the marinated chicken out of the bowl. Place it on the hot grill or skillet. Cook each side for about 5-7 minutes. You want the chicken to be fully cooked. The juices should run clear. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). After cooking, move the chicken to a cutting board. Let it rest for a few minutes. This helps keep it juicy. Use two forks to shred the chicken into bite-sized pieces. While the chicken rests, warm the corn tortillas. You can do this on the grill or in a skillet. Heat them for about 30 seconds on each side. They should be soft and slightly charred. Now for the fun part—assembling the tacos! Take a warm tortilla and add a generous amount of shredded chicken on top. Then, sprinkle diced red onion and chopped cilantro over the chicken. Add sliced avocado for creaminess. If you like a little heat, toss on some pickled jalapeños. Finally, squeeze fresh lime juice over everything. Enjoy your delicious chicken street tacos! Marinating chicken adds great flavor. Start by mixing olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper in a bowl. Add the chicken thighs and coat them well. Cover the bowl and let it sit in the fridge for at least 30 minutes. For more flavor, you can marinate it for up to 4 hours. This makes the chicken juicy and tasty. To get tender chicken, cook it over medium-high heat. Sear each side for 5-7 minutes. This helps to lock in the juices. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). Let the chicken rest for a few minutes after cooking. This keeps it moist and easy to shred. Warm your corn tortillas just before serving. You can heat them on a grill or in a skillet. Place each tortilla on the heat for about 30 seconds on each side. This makes them soft and adds a nice char. Warm tortillas make the tacos taste even better. {{image_2}} You can make these tacos spicier. Add chopped fresh chili or a dash of hot sauce. You might like serrano or jalapeño peppers. These peppers add heat and flavor. Try marinating the chicken with chili powder for more spice. Adjust the amount to match your taste. If you want a meatless option, use grilled veggies. Bell peppers, zucchini, and mushrooms work well. You can also use black beans or lentils for protein. Season them with the same spices as the chicken. This keeps the flavors similar and delicious. Toppings can change the flavor of your tacos. Try adding crumbled queso fresco for creaminess. You can also use chopped tomatoes or diced mango for sweetness. A drizzle of creamy chipotle sauce gives a nice kick. Explore different toppings to find your favorite mix. After enjoying your chicken street tacos, you may have some chicken left. To store it, let the chicken cool down first. Then, put it in an airtight container. It will stay fresh for up to four days in the fridge. If you want to keep it longer, freeze it. Just use a freezer bag or container. It can last for up to three months in the freezer. Tortillas can go stale quickly. To keep them fresh, wrap them in plastic wrap or foil. Store them in the fridge for up to a week. For longer storage, place them in the freezer. Just make sure to separate each tortilla with parchment paper. This way, they won’t stick together when you want to use them later. Reheating is easy and quick. For chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warm. For tortillas, heat a skillet over medium heat. Warm each tortilla for about 30 seconds on each side. This will bring back their soft texture and make them tasty again. Yes, you can use chicken breast. Thighs have more fat. This makes them juicier and more flavorful. Chicken breast is leaner, so it may dry out faster. If you use breast, watch the cooking time closely. I love serving street tacos with fresh sides. Here are some great options: - Mexican rice for a hearty touch. - Black beans to add protein and fiber. - Corn salad for sweetness and crunch. - Chips and salsa for a fun snack. These sides pair well and add more flavor to your meal. To make chicken street tacos gluten-free, use corn tortillas. Most corn tortillas are gluten-free. Always check the label to be sure. Skip any sauces that contain gluten. You can also make a fresh salsa to add flavor without gluten. To find the best chicken street tacos, check local food blogs or apps. Sites like Yelp or Google Maps offer great reviews. Ask friends or family for their favorite spots too. Often, the best tacos come from small, local taquerias. In this article, we covered the key ingredients for chicken street tacos, along with tasty garnishes. You now know step-by-step instructions for marinating, cooking, and assembling your tacos. I shared important tips to enhance flavor and texture. You learned about exciting variations and how to store leftovers properly. Remember, tasty tacos are easy to make with fresh ingredients and a few simple steps. Enjoy every bite and share with friends!

Chicken Street Tacos

Savor the flavor of homemade Chicken Street Tacos with this easy recipe! Perfectly marinated chicken thighs grilled to perfection, served on warm corn tortillas and topped with fresh cilantro, red onion, and creamy avocado. Whether it's taco night or a fun gathering, these tacos will impress everyone. Ready to spice up your meals? Click through for the full recipe and enjoy a delicious adventure in every bite!
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Ingredients
  

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 small corn tortillas

1 cup fresh cilantro, chopped

1 cup diced red onion

1 lime, cut into wedges

1 avocado, sliced

Pickled jalapeños (optional for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat well. Cover and let marinate for at least 30 minutes in the refrigerator (up to 4 hours for more flavor).

    Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and sear for about 5-7 minutes on each side, or until fully cooked and juices run clear. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

      Shred the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Using two forks, shred the chicken into bite-sized pieces.

        Warm the Tortillas: While the chicken rests, warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until soft and slightly charred.

          Assemble the Tacos: Place a generous amount of shredded chicken onto each tortilla. Top with diced red onion, chopped cilantro, and sliced avocado.

            Serve: Squeeze fresh lime juice over the top and add pickled jalapeños if desired.

              Prep Time: 30 mins | Total Time: 1 hr | Servings: 4