Chicken Street Tacos

5 from 5 votes

These cilantro lime soft chicken tacos are fresh, vibrant and mouthwatering. Your family will love this recipe for Taco Tuesday.

Course Main Course

Cuisine Mexican

Keyword chicken, poblano, soft tacos, tacos

Dietary Restrictions Egg Free

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 303kcal

Author Lisa Lotts

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

Instructions

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.

Video

Notes

Alternative preparation for poblano peppers:

For a smoky flavor, you can char the poblanos over a gas flame or grill. Here's how:

Place peppers directly over the gas and cook until the skin is black and blistered all over. Place hot peppers in a bowl and cover with plastic wrap to seal. Set aside to cool, then slough off the charred skins and slice.

Nutrition