Thinly sliced chicken marinated with citrus, garlic, and warm spices, seared hard on hot skillet or griddle, and served simply with onion, cilantro, and lime. Minimal toppings, maximum flavor.
Thighs recommended. Breasts dry out quickly with high heat searing. Small dice on chicken replicates taqueria texture.
Avoid cheese. Street tacos rely on simplicity.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs, sliced thin
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tbsp Orange juice
- 2 clove Garlic cloves, minced
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Paprika
- 1 tsp Cumin
- ½ tsp Oregano
- 10 piece Corn tortillas
- ¼ cup Diced onion
- ¼ cup Chopped cilantro
- 4 whole Lime wedges
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs, sliced thin
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tbsp Orange juice
- 2 clove Garlic cloves, minced
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Paprika
- 1 tsp Cumin
- ½ tsp Oregano
- 10 piece Corn tortillas
- ¼ cup Diced onion
- ¼ cup Chopped cilantro
- 4 whole Lime wedges
Instructions
Marinate the chicken
Combine all marinade ingredients. Add chicken and refrigerate 20 to 30 minutes.
Equipment
- mixing bowl
Ingredients
- chicken thighs thin (1 ½ lb), sliced
- olive oil (2 tbsp)
- lime juice (2 tbsp)
- orange juice (1 tbsp)
- garlic cloves (2 clove), minced
- salt (1 tsp)
- black pepper (½ tsp)
- paprika (1 tsp)
- cumin (1 tsp)
- oregano (½ tsp)
Heat the skillet
Place cast iron skillet or griddle over heat until very hot, about 450°F or until a drop of water sizzles immediately.
Equipment
- cast iron skillet or griddle
Cook the chicken
Cook chicken in batches 4 to 6 minutes until browned and cooked through.
Equipment
- cast iron skillet or griddle
Ingredients
- chicken thighs thin (1 ½ lb), sliced
Char the tortillas
Heat tortillas directly on skillet or over flame for soft, charred edges.
Equipment
- cast iron skillet or griddle
Ingredients
- corn tortillas (10 piece)
Assemble the tacos
Fill tortillas with chicken and top with onion, cilantro, and lime.
Ingredients
- chicken thighs thin (1 ½ lb), sliced
- corn tortillas (10 piece)
- diced onion (¼ cup)
- chopped cilantro (¼ cup)
- lime wedges (4 whole)
Before you cook
Cook notes
- • Thighs recommended. Breasts dry out quickly with high heat searing.
- • Small dice on chicken replicates taqueria texture.
- • Avoid cheese. Street tacos rely on simplicity.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
