Grilled Chicken Street Tacos

Street tacos have become a staple in culinary culture, celebrated not just for their convenience but for their vibrant flavors and cultural significance. These small, handheld delights originated in the bustling streets of Mexico, where vendors serve them up fresh and hot, allowing locals and tourists alike to savor the essence of Mexican gastronomy in every bite. The beauty of street tacos lies in their simplicity and versatility, making them the perfect canvas for a multitude of ingredients and flavor profiles.

Discover the vibrant world of Spicy Grilled Chicken Street Tacos, a delicious celebration of street cuisine that brings the flavors of Mexico right to your kitchen. This easy-to-make recipe features juicy grilled chicken marinated in a blend of spices, lime, and honey, topped with a fresh salsa verde made from tomatillos and jalapeños. Perfect for any occasion, these tacos offer a customizable canvas for your favorite toppings and create a flavorful, memorable dining experience. Enjoy the simplicity and joy of authentic street tacos with your loved ones!

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Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons apple cider vinegar

1 tablespoon honey

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

1 cup fresh cilantro, chopped

1 cup red onion, finely chopped

1 avocado, diced

1 lime, cut into wedges

½ cup crumbled feta cheese or Mexican cheese blend (optional)

For the Salsa Verde:

1 cup tomatillos, husked and quartered

1 jalapeño, stemmed and halved (remove seeds for less heat)

¼ cup onion, chopped

1 clove garlic, minced

½ cup fresh cilantro

Juice of 1 lime

Salt to taste

Instructions

Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, garlic, cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Add chicken thighs and coat well. Cover the bowl and refrigerate for at least 1 hour (or overnight for more flavor).

Prepare the Salsa Verde: In a blender or food processor, combine tomatillos, jalapeño, onion, garlic, cilantro, lime juice, and salt. Blend until smooth and adjust seasoning to taste. Set aside.

Grill the Chicken: Preheat the grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side, or until a meat thermometer reads 165°F (75°C). Let the chicken rest for 5 minutes before slicing into bite-sized pieces.

Warm the Tortillas: On the grill or in a skillet, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

Assemble the Tacos: Place a generous amount of grilled chicken on each tortilla. Top with chopped cilantro, red onion, diced avocado, and crumbled cheese if using.

Serve: Drizzle with salsa verde and serve with lime wedges on the side for an extra zesty flavor.

Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4 servings