Chicken Street Tacos
Inside: Tangy, zippy cilantro lime marinade gives these soft chicken tacos their incredible flavor. Serve simply with sautéed onions and poblanos plus your favorite salsa verde.
These chicken street tacos are all about bold flavor and easy prep. Marinating boneless chicken thighs in a tangy cilantro-lime marinade gives them a bright, punchy flavor, and sautéed onions and mild poblano peppers add a fresh snap to these handheld favorites. Served in warm flour tortillas for the ultimate soft tacos experience, they’re perfect with toppings like salsa verde,and creamy avocado. Best of all, the entire meal is prepared in a single skillet for easy prep and cleanup.
Street tacos are typically smaller and more spare than traditional varieties, meant to be portable and eaten, well, on the street—a hand-held snack to tide you over.
Of course, eating two or three is enough for a meal and that’s what we do served with Frijoles De La Olla (Mexican Beans) or refried beans and Green Rice (Arroz Verde) (or Mexican Rice (Arroz Rojo)).
Instead of the traditional taco seasoning blend, this recipe is more restrained in its use of spices, but generously seasoned with bright citrus, herb, and garlic flavors, rather than being spice-forward with smoked paprika, chipotle and cayenne pepper. Adding crisp-tender poblano peppers and onions balances the flavors and textures.
You’ve probably tried a fair share of chicken street tacos, but you’ve never had them like this before. These are exceptional. It’s been our go-to soft chicken tacos recipe because the flavors are so vibrant and the method couldn’t be simpler.
Why you’ll love the recipe:
- Bold, fresh flavor – A simple cilantro-lime marinade makes the chicken shine.
- Easy to prep – Everything cooked in one skillet to save time and cleanup.
- Healthy and satisfying – High in protein and full of fresh veggies, they’re healthy chicken tacos everyone will enjoy.
- Flexible ingredients – Works with raw thighs, leftover rotisserie chicken or pulled chicken breasts.
- Customizable – Use corn or flour tortillas, your favorite salsa and whatever veg you have on hand.
Ingredients for soft chicken tacos:
- Boneless Skinless Chicken Thighs–I like to use the thighs because the dark meat is very forgiving and stays tender and juicy, but I’ve also used breast meat to great results.
- Poblano Peppers:–These mild peppers add crunch and color to the dish.
- White Onion–are milder, sweeter and more tender than their yellow counterparts. A quick sauté gives these alliums a snappy bite that’s not too harsh or stinging.
- Olive Oil (not pictured)- You can also use canola or vegetable oil for sautéing the vegetables and thighs.
- Garlic – I used two large cloves or one tablespoon of minced garlic.
- Lime – Use the zest of the lime AND the juice to give the chicken a tangy, citrusy glaze that makes these soft tacos irresistible.
- Cilantro–(not pictured) Fresh cilantro has a fresh herbal flavor that elevates the marinated and cooked chicken thighs and gives them a zippy freshness.
- Ground Cumin–adds a smoky flavor, but it isn’t dominant because it only uses half a teaspoon.
- Kosher Salt–I prefer Diamond Crystal brand; it has less sodium by volume than Morton’s, so if you have Morton’s you’ll want to cut back by about ⅓.
- Chili Powder–adds depth to the marinade.
- Black Pepper–adds a bit of heat to the cilantro lime chicken tacos.
- Flour Tortillas—I use medium-sized flour tortillas, about 6-7″ in diameter. For healthy chicken tacos, you can use your favorite brand or low-carb tortillas.
- Salsa Verde–You can use your favorite store-bought or make my salsa verde recipe.
- Sour Cream–optional, for serving and garnish.
- Jalapenos–optional, for serving and garnish.
Making chicken street tacos step-by-step:
- Assemble the chicken taco marinade in a large bowl (glass or plastic, not metal), combine the garlic, lime zest, lime juice, cumin, chili powder, kosher salt, and pepper. Whisk in the oil to combine.
2. Add the thighs to the marinade and toss to coat. Set aside while you make the peppers and onions.
3. Sauté the sliced poblano peppers and white onions in olive oil over medium high heat until they’re crisp-tender, about 6-8 minutes. Transfer to a serving bowl and set aside.
4. Add more olive oil to the same skillet and transfer the marinated thighs to the hot skillet.
5. Cook, flipping occasionally, until the flesh is cooked through and develops a slight char and color, about 10-12 minutes, or use an instant-read thermometer to check that it has reached 165°F, the safe internal temperature for poultry.
6. Slice the meat into strips and transfer to a serving bowl.
7. Add any remaining pan juices to the chicken.
8. Add freshly chopped cilantro and toss well to coat the chicken with the juices and herbs.
9. Serve the chicken street tacos on warm flour tortillas with sautéed poblanos and onions, sliced avocado, salsa verde, sour cream, and extra wedges of lime, along with sprigs of cilantro.
Pro-Tips:
- Don’t overmarinate the meat. The cilantro lime sauce has citric acid from the limes, which can actually have a negative effect on the protein if it sits for too long. Just 15-20 minutes in the mix will add big flavor.
- Heat your tortillas over a gas flame or grill for a light char that adds authentic taste to these Mexican-style chicken street tacos.
- Grill the chicken thighs (on an outdoor grill or in a grill pan) instead of sauteing for a smoky flavor and grill marks.
Swaps and Variations:
- Use leftover rotisserie chicken–it’s faster because the meat is cooked, so it’s more about warming it through and coating the meat with the marinade. Pull the meat off the carcass and heat through with the citrus glaze for amazing shredded chicken tacos.
- Make pulled chicken tacos using this all-purpose Instant Pot Shredded Chicken recipe.
- Add cotija cheese, a fresh, non-melting cheese, or try it with Oaxaca cheese, shredded cheddar cheese, or Monterey jack.
- Add alternative vegetables, such as shredded lettuce, tomatoes, or cabbage (even bagged coleslaw mix) or use my mayo-free Cilantro Lime Slaw.
- For a spicy kick, add a few shakes of hot sauce.
- Use corn tortillas instead of flour tortillas; this is more traditional for chicken street tacos, but my family prefers the flour ones. You may need to use two for each taco as they’re not as sturdy.
- Use the cilantro lime chicken taco filling to make taco salads or burritos.
- Make it with a rotisserie chicken or this recipe for Instant Pot Shredded Chicken. Since they’re already been cooked, it’s just a matter of warming them through with the cilantro lime marinade to season the meat.
FAQ’s
Yes, they are moderately healthy, depending on what you add. Making soft chicken tacos recipe with corn tortillas or a low-carb tortilla would make it even healthier.
It’s best when made at the last minute because the garlic and lime are at their full potency, but you can make the poblano peppers and griddled onions up to a few days ahead.
Usually street tacos are sparingly topped with just a few toppings and usually no cheese. Try pico de gallo, Fresh Tomatillo Salsa, Avocado Salsa, Chunky Guacamole or charred Green Chile Salsa.
Make ahead options:
- Assemble the chicken taco marinade in advance and keep it refrigerated for up to a day.
- You can saute the poblanos and onions a day or two ahead of time and reheat them in the microwave just before serving.
Storage:
- Store leftover chicken along with the onions and poblanos in an airtight container in the refrigerator for up to five days.
Reheating:
- Reheat the chicken filling and vegetables in the microwave on high for 30-40 second bursts until hot.
Freezing:
- The street taco filling and vegetables can be frozen in a freezer-safe bag or container for up to a month. Defrost before reheating.
More taco recipes:
This chicken street tacos recipe is one we make again and again, but here are some other recipes you’ll love:
Chicken Street Tacos
INGREDIENTS:
For tacos
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic
- 2 limes zested and juiced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt preferably Diamond Crystal
- ¼ teaspoon black pepper
- ¼ cup + 1 tablespoon olive oil divided
- 2 medium-large poblano peppers thinly sliced
- 1 medium white onion thinly sliced from root to tip
- 12-15 flour tortillas for serving
Additional optional garnish
- salsa verde
- sour cream
DIRECTIONS:
FOR MARINADE:
- In a large non-reactive bowl, combine 1 tablespoon minced garlic, the zest of one lime and juice from 1½ limes (save the rest for serving), ½ teaspoon ground cumin, ¼ teaspoon chili powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Whisk well to combine and drizzle in ¼ cup of olive oil.
- Add 2 pounds boneless skinless chicken thighs to the marinade and toss well to coat every bit of the meat. Set aside while you make the vegetables.
FOR THE PEPPERS AND ONIONS:
- Heat a large skillet over medium-high heat and add 1½ teaspoons of oil. Add 1 medium white onion and 2 medium-large poblano peppers and saute for 6-8 minutes until they're crisp tender. Transfer to a serving bowl.
FOR THE CHICKEN:
- Heat the remaining 1½ teaspoons olive oil in the skillet over medium-high heat. Add chicken and let it cook for 3-4 minutes, until it starts to brown. Flip the chicken pieces to the opposite side and brown for 3-4 minutes. Flip and continue cooking until the chicken is cooked through and the marinade has reduced to a syrupy consistency.
- Warm 12-15 flour tortillas in the oven by wrapping them in aluminum foil, or if you prefer a little char on your tortillas, heat a skillet over medium-high heat and lay the tortilla directly onto the pan. Using tongs, flip the tortilla every 15-30 seconds until it is lightly browned but still soft and pliable.
- To serve: Place a few strips of chicken in a tortilla. Top with onions and poblano peppers, salsa verde, sour cream, cilantro leaves and a squeeze of lime.
RECIPE VIDEO:
NOTES:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.“Pin It” For Later!
These look so delicious! And those toppings… avocado-cilantro combo is my favorite. Added to my list. ❤️
I think you’ll like these Flavia!
These are PERFECT! I love everything about it. From the poblano peppers, tomatillo salsa, soft flour tortillas and the chicken. I want to have your lovely tacos tonight for dinner!! Beautiful photos as usual Lisa, and awesome recipe!
You are too kind, Elaine! But you’re right, these tacos are PERFECT! Hope you enjoy!
you had me at fresh tomatillo salsa! these tacos look amazing!
Chicken soft tacos with poblano peppers…count me in!! These would make the most perfect game day food, Lisa. Thanks for sharing! 🙂
I love Rick Bayless. Even been to one of his restaurants. This salsa looks absolutely amazing!
I love Rick Bayless too — he’s so down to earth, friendly and extremely knowledgeable and talented. Humble too — and have you seen his yoga routine? Ah-mazing!
This looks amazing, as usual, and so much better than an old date night!
Tomatillo salsa is one of my all time favorite condiments, so I would be all over these tacos! I love your story, too. I often enjoy a date at home, cooking up something together in the kitchen, to going out. So cozy and fun.
I have at least 3 versions of tomatillo salsa that I make regularly!