Street Taco Recipe

Prepare and Marinate

Trim excess fat from chicken thighs and pat dry. In a bowl combine olive oil, ground cumin, smoked paprika, chili powder, minced garlic, kosher salt, black pepper, and lime juice. Add chicken and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerated, bring to room temp 20 minutes before cooking).

Cook Chicken

Heat a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Reduce heat if exterior browns too quickly. Remove chicken to a cutting board and let rest 5 minutes.

Shred or Slice

Using two forks or a knife, shred or thinly slice the rested chicken into bite-sized pieces. Return to the warm skillet for 1–2 minutes to reheat and coat with any pan juices, then remove from heat.

Warm tortillas: heat a clean skillet or cast-iron over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil on both sides and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a kitchen towel or in a covered container.

Assemble tacos: place 1–2 tablespoons of shredded chicken in the center of each warm corn tortilla (about 2–3 tablespoons per taco depending on appetite).

Top the chicken with a small sprinkle (about 1 tablespoon) of finely chopped white onion and about 1 tablespoon of chopped cilantro per taco. Add 2–3 thin radish slices for crunch and 1–2 teaspoons crumbled queso fresco.

Serve each taco with a lime wedge on the side and salsa verde as desired. Squeeze fresh lime over the assembled tacos just before eating.