These chicken street tacos are easy to make with minimal cleanup. Grilling both the chicken and tortillas gives these tacos a nice, subtle smokiness. I like to double up the tortillas to make them easier to eat.
Ingredients
- boneless skinless chicken thighs, trimmed of excess fat: 1 pound
- lime juice: 2 Tbsp (freshly squeezed)
- vegetable oil: 2 Tbsp
- garlic: 2 clove (minced)
- ground cumin: 0.5 tsp
- ground coriander: 0.5 tsp
- chili powder: 0.5 tsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- street taco size corn tortillas (such as Mission® Street Taco Corn Tortillas): 24 piece
- white onion: 0.33333 cup (minced)
- cilantro: 0.33333 cup (minced)
- Mexican hot sauce (such as Valentina®),(optional):
- Lime wedges: 4 piece
Metric Conversion
Stages of cooking
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In a gallon-size resealable bag, place chicken, lime juice, vegetable oil, garlic, cumin, coriander and chili powder. Reseal the bag, and massage bag until chicken is evenly coated. Marinate for 1 to 2 hours in the refrigerator.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Remove chicken from marinade and place on the hot grill. Discard marinade. Grill over direct heat until juices run clear, 6 to 8 minutes per side. An instant read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Chop chicken into small pieces and set aside, keeping it warm.
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Place tortillas on the hot grill, stacked 2 tortillas thick, and heat for about 20 to 30 seconds; flip each stack and heat an additional 20 to 30 seconds. Divide the chicken mixture between the 12 stacks of tortillas. Top with onion and cilantro and drizzle with hot sauce, if desired. Serve with lime wedges.
