To Serve Street Tacos
These little bundles are often served in twos or threes, so keep the size of the tortilla small, 6 to 8 inches. If you can find them, our store sells little mini 4″ tortillas which are perfect for appetizer night! Tortillas are usually doubled up when serving (this is optional) because corn tortillas can sometimes tear or break and this’ll keep all of the filling in.
I usually heat the tortillas right on the grill or over the gas stove directly over the flame for a few seconds.
How to Make Street Tacos
Making the best street food right at home is as easy as can be!
Prepare the chicken in the marinade before you leave for work so the chicken is seasoned and super tender! Then serve with a Mexican style salad and fun drinks for a perfect evening.
Prepare the marinade, add chicken and refrigerate at least one hour.
Grill chicken until no pink remains, then chop into 1/2” pieces.
Fill your tortillas (and your plate) and enjoy!
To serve, scoop a little chicken in the center of each taco and then add toppings as desired.
I find chicken thighs always come out juicy but if you prefer, you can use grilled chicken breasts in place of thighs.
Ingredients
- 1 lb chicken thighs boneless, skinless
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 2 cloves garlic minced
- 3 tablespoons olive oil
For serving
- corn tortillas
- cilantro
- pico de gallo
Instructions
- 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 1/2" cubes.
- Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.
