Description
These Chicken Mexican Street Tacos are a flavorful and easy-to-make meal featuring marinated, pan-seared chicken breasts served on warm corn tortillas, topped with fresh cilantro and diced onions. Perfect for a quick weeknight dinner or casual gathering, these tacos bring vibrant Mexican flavors to your table in just 30 minutes.
Ingredients
Scale
Marinade and Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Toppings and Tortillas
- 12 small corn tortillas
- Fresh cilantro, chopped, for topping
- Diced onion, for topping
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, salt, and pepper to create a flavorful marinade.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Slice: Remove the chicken from the skillet and allow it to rest for 5 minutes. Then, slice the chicken thinly for easy taco assembly.
- Warm the Tortillas: In the same skillet, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- Assemble the Tacos: Place the sliced chicken on each warmed tortilla, then top with diced onions and fresh cilantro. Serve immediately with lime wedges for an extra burst of flavor.
Notes
- For extra heat, add a sprinkle of chili flakes or a dash of hot sauce to the marinade.
- Make sure not to overcook the chicken to keep it tender and juicy.
- You can substitute corn tortillas with flour tortillas if preferred.
- These tacos pair wonderfully with a side of Mexican rice or refried beans.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or wraps.
