Restaurants›Del Taco›Grilled Chicken Street Taco Recipe

Grilled Chicken Street Taco Recipe

Inspired by Del Taco
Time50m
Serves4

Freshly grilled, marinated chicken, fresh diced onions, green sauce all wrapped in a warm corn tortilla and served with a fresh cut lime wedge.

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Ingredients

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Marinated Grilled Chicken

Green Sauce (Salsa Verde)

Assembly & Toppings

Method

Marinated Grilled Chicken

1

Prepare marinade

In a medium bowl or resealable bag combine 2 tbsp fresh lime juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp ground black pepper and 1 tsp hot sauce if using. Whisk or shake to combine.

2

Marinate chicken

Trim excess fat from 1 lb chicken thighs and add to the marinade. Press out air and refrigerate at least 30 minutes, preferably 2 hours. If short on time, marinate 15–30 minutes.

3

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a cutting board and let rest 5 minutes.

4

Slice

Slice the rested chicken into thin strips or bite-sized pieces suitable for tacos.

Green Sauce (Salsa Verde)

5

Cook tomatillos and jalapeño

Place 6 oz husked tomatillos and 1 jalapeño on a hot dry skillet or under a broiler. Cook, turning occasionally, until charred and softened, about 6–8 minutes total.

6

Blend sauce

In a blender or food processor combine the charred tomatillos and jalapeño, 0.5 cup cilantro leaves, 2 tbsp fresh lime juice, 1 minced garlic clove, 0.5 tsp salt and 1 tbsp water. Pulse until smooth, adding more water 1 tsp at a time if needed to reach a pourable but slightly thick consistency. Taste and adjust salt or lime as needed.

Assembly & Toppings

7

Warm tortillas

Heat a cast-iron skillet or comal over medium-high heat. Lightly brush each of 8 small corn tortillas with vegetable oil and warm 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

8

Dice onion and chop cilantro

Finely dice 0.5 cup white onion and chop 0.25 cup fresh cilantro. Place in a small bowl for serving.

9

Assemble tacos

Place 2–3 slices (about 2 oz) of sliced grilled chicken on each warm tortilla. Top with a pinch of diced onion and chopped cilantro. Spoon 1–2 tbsp of the green salsa over the chicken (or serve on the side).

10

Serve

Serve tacos immediately with lime wedges. Squeeze a wedge of fresh lime over each taco just before eating.