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Mexican street tacos are smaller tacos, typically served on corn tortillas. They are small in size, making it easier for a “street traveler” to enjoy a quick meal. The filling is served on two small corn tortillas so that they don’t rip or tear when piled high with toppings.
Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
(Courtesy of Lauren Allen)Grill Chicken: Preheat grill over medium-hight heat. Grease the grill and place chicken from marinade on the grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F).
(Courtesy of Lauren Allen)Chop Chicken: Transfer chicken to a plate and allow to rest for several minutes before chopping into small pieces.
(Courtesy of Lauren Allen)Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, and a squeeze of lime. Feel free to add hot sauce, sour cream, pickled red onion, or other desired toppings. Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.
(Courtesy of Lauren Allen)To Make Ahead: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.
Author: Lauren Allen
Servings: 4
Calories: 632
Cost: 8
Prep 15 Minutes
Cook 10 Minutes
Total 25 Minutes
Ingredients
For the Tacos
For the Marinade
Instructions
Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.
Notes
Serving Size is 3 tacos.
Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side.
Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.
Nutrition
Serving: 4g
Calories: 632kcal
Carbohydrates: 94g
Protein: 43g
Fat: 12g
Saturated Fat: 3g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 4g
Trans Fat: 0.03g
Cholesterol: 162mg
Sodium: 1654mg
Potassium: 905mg
Fiber: 13g
Sugar: 14g
Vitamin A: 2296IU
Vitamin C: 26mg
Calcium: 190mg
Iron: 5mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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