Street Tacos Recipe

Prepare marinade

Finely mince the garlic. In a bowl combine 2 tbs olive oil, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until uniform.

Marinate chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch strips. Add the chicken to the marinade, toss to coat thoroughly, and refrigerate for at least 20 minutes (up to 2 hours). If short on time, let rest 10 minutes while you prepare other components.

Prep cilantro and onion

While the chicken marinates, finely chop 1/2 cup fresh cilantro (leaves and tender stems) and dice enough yellow onion to measure 1/2 cup. Place in separate small bowls; reserve extra cilantro for garnish.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When shimmering, add marinated chicken strips in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred. Remove to a plate and let rest 2 minutes, then squeeze half a lime over the chicken and toss.

Warm tortillas

Heat a second dry skillet or griddle over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly toasted, stacking them and keeping them covered with a clean towel to stay warm. Alternatively, wrap tortillas in foil and warm in a 325°F (160°C) oven for 10 minutes.

Assemble tacos

Divide the cooked chicken evenly among 12 tortillas (approximately 2–3 strips per tortilla depending on size). Top each with about 1 teaspoon diced onion and 1 teaspoon chopped cilantro. Serve with lime wedges to squeeze over the tacos.

Prepare tomatoes and jalapeño

Core and dice 2 Roma tomatoes into small pieces. Finely dice 1/2 jalapeño, removing seeds for milder heat or keeping them for more spice (use gloves if preferred).

Mix salsa

In a small bowl combine diced tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped fresh cilantro, diced jalapeño, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently and taste; adjust salt or lime as needed. Let sit 10–15 minutes for flavors to meld.

Serve salsa

Transfer salsa to a small serving dish and place alongside tacos for guests to add more on top as desired.

Arrange warm tortillas on a platter, fill with seasoned chicken, top with onion and cilantro, and offer house salsa and lime wedges alongside. Garnish with extra cilantro. Serve immediately.