Chicken Street Tacos Recipes

CHICKEN STREET TACOS

Chicken Street Tacos image

Simple but packed with flavor, now you can make chicken street tacos right at home!

Provided by Holly Nilsson

Categories Appetizer Chicken Main Course

Time 1h23m

Number Of Ingredients 10

Ingredients

1 pound chicken thighs (boneless, skinless)
1 teaspoon cumin (optional)
1 teaspoon oregano
2 tablespoons lime juice
¼ cup orange juice
2 cloves garlic (minced)
3 tablespoons olive oil
corn tortillas
cilantro
pico de gallo

Steps:

Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
Grill chicken over medium heat until no pink remains, about 4 minutes per side.
Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 2 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHICKEN STREET TACOS

Crispy Chicken Street Tacos image

Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1-1/4 pounds Tyson® Crispy Chicken Strips
1/2 cup barbecue sauce
6 tablespoons fresh lime juice, divided
1 red onion, diced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
2 tablespoons habaneros, minced
1/2 teaspoon salt
1/8 teaspoon pepper
8 white corn tortillas, small
1/2 cup cotjia cheese, crumbled

Steps:

1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA

Chicken Street Tacos with Corn-Jicama Salsa image

Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
GUACAMOLE:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 teaspoons lime juice
1/4 teaspoon salt
TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (6 inches), warmed

Steps:

For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.

TRADITIONAL MEXICAN STREET TACOS

Traditional Mexican Street Tacos image

These mini tacos are great for a quick and easy meal or as an appetizer. These little dynamites are my favorite because they are packed with flavor and look great too!

Provided by I

Categories World Cuisine Recipes Latin American Mexican

Time 11m

Yield 2

Number Of Ingredients 6

Ingredients

6 (5 inch) corn tortillas
3 cups chopped cooked chicken
4 sprigs fresh cilantro, chopped
½ cup chopped white onion
1 cup guacamole
1 lime, cut into wedges

Steps:

Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 44.2 g, Cholesterol 157.5 mg, Fat 29.9 g, Fiber 9.7 g, Protein 64.1 g, SaturatedFat 6.7 g, Sodium 177 mg, Sugar 2.4 g

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