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Quick Mexican Chicken Street Tacos
Speedy, flavorful chicken street tacos with peppers, pico, cotija, and lime in under 30 minutes.
Why this recipe works
A quick, weeknight-friendly guide to making bright, flavorful chicken street tacos. This recipe serves 4 and is great for casual dinners or taco nights with friends.
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- Mexican street tacos
- weeknight taco recipe
- cilantro lime chicken
- pico de gallo tacos
- cotija cheese tacos
- easy corn tortillas
- how to make fajita style chicken tacos
Key takeaways
Prep and cook in under 30 minutes.
Bright, fresh toppings elevate simple chicken.
Customize toppings to your taste.
Recipe guide
A quick, weeknight-friendly guide to making bright, flavorful chicken street tacos. This recipe serves 4 and is great for casual dinners or taco nights with friends.
Ready in under 30 minutes and fully customizable.
- Prep and cook in under 30 minutes.
- Bright, fresh toppings elevate simple chicken.
- Customize toppings to your taste.
Prep and cook the chicken and veggies
Pat chicken dry and slice into thin strips. Toss with cumin, smoked paprika, chili powder, salt, and pepper. Heat oil in a skillet over medium-high until shimmering. Cook chicken 3–4 minutes until browned, stirring once. Add bell pepper and onion; cook 4–5 minutes until tender and chicken is cooked through.
Assemble the tacos
Warm the corn tortillas in a dry skillet or microwave for 20–30 seconds. Assemble by layering a little shredded romaine on each tortilla, then add chicken and pepper-onion mixture. Top with pico de gallo, cotija, and cilantro. Serve with lime wedges.
Serving and storage tips
Serve immediately. Leftovers can be stored separately: cooked chicken (refrigerate), tortillas (reheat), and toppings (refrigerate).
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium red bell pepper, sliced
- 1 medium yellow onion, sliced
- 8 small corn tortillas
- 1 cup shredded romaine lettuce
- 1/2 cup pico de gallo
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Pat chicken dry and slice into thin strips against the grain.
- Toss chicken with cumin, smoked paprika, chili powder, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer and cook 3–4 minutes until browned, stirring once.
- Add sliced bell pepper and onion to the skillet and cook 4–5 minutes until vegetables are tender and chicken is cooked through.
- Warm corn tortillas in a dry skillet or wrapped in a towel in the microwave for 20–30 seconds.
- Assemble tacos by placing a little shredded romaine on each tortilla, top with chicken and pepper-onion mixture.
- Top with pico de gallo, crumbled cotija, and chopped cilantro.
- Serve with lime wedges for squeezing over tacos.
FAQs
Can I substitute chicken thighs for breasts?
Q: Can I use chicken thighs? A: Yes, thigh meat stays juicier but may require slightly longer cooking.
Can this be prepped ahead?
Q: Can I make this ahead? A: Sautéed chicken and veggies stay best fresh; prep toppings ahead and assemble just before serving.
How do I adjust spice?
Q: How can I make it spicy? A: Add more chili powder or a dash of hot sauce to the chicken before cooking.