A simple, easy to make marinade locks the flavors of Mexico into this delicious grilled chicken. Marinate in the morning, add some tortillas, lime wedges, cabbage and shredded cheese and you have dinner in no time at all!
Mexican Grilled Chicken Street Tacos are simple, easy to assemble and delicious. The marinade for this recipe is very easy to put together and typically I will get the chicken marinating the night before so that I can grab it after work, quickly grill it and dinner can be served within about a half hour. Tortillas, shredded cheese and shredded cabbage are all available ready made so other than marinating time, this is a quick and satisfying meal option!
Ingredients and Variations
The ingredients for Mexican Grilled Chicken Street Tacos consist of spices that you probably already have in your pantry or spice cupboard. Nothing too fancy here, but the combination is amazing!
- boneless, skinless chicken breasts (or thighs)
- olive oil
- minced garlic
- lime juice
- cumin
- Ancho chili powder (or regular)
- smoked paprika (or regular)
- oregano
- Cholula hot sauce
- tortillas
- extra toppings (salsa, chopped cilantro, avocado, crema, guacamole, etc.)
How to make Mexican Grilled Chicken Street Tacos
- Make the chicken marinade by whisking together olive oil, garlic, lime juice, cumin, chili powder, paprika, oregano and Cholula.
- Place chicken into a Ziploc bag and pour marinade over. Allow to marinate in the fridge for 1-24 hours.
- Remove from marinade and cook on preheated grill 10-15 minutes, turning once until cooked through.
- Cut chicken into bite sized pieces then serve on tortillas with a squeeze of lime, cheese, cabbage and whatever else you’d like.
No grill? You can cook the marinated chicken in the oven!
The chicken may be cooked in a preheated oven instead of on the grill. Spray a baking dish with cooking spray and bake at 400 degrees F until the chicken breasts are cooked through (at least 165 degrees F on an internal thermometer). This usually takes anywhere from 25-35 minutes.
Other Southwest/Mexican Recipes You Might Like
Quick Guacamole – easy and delicious
Chicken Enchiladas – make ahead and bake when ready (or freeze!)
Southwest Egg Rolls – air fryer or deep fryer
Slow Cooker Pork Carnitas – the slow cooker does the work
Mexican Mac & Cheese – use leftover meat to create another meal
Get the recipe for Mexican Grilled Chicken Street Tacos Here
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Mexican Grilled Chicken Street Tacos
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
Marinade
- 1/4 cup olive oil
- 2 cloves minced garlic
- 2 tbsp lime juice
- 1 tbsp cumin
- 1 tsp Ancho chili powder or regular chili powder
- 1/2 tsp smoked paprika or regular paprika
- 1/4 tsp oregano leaves
- 1 tsp Cholula or Tabasco
For Serving
- 12 small street taco tortillas flour or corn, warmed
- lime wedges
- shredded cheese
- shredded cabbage or shredded lettuce
- Extras: salsa, chopped cilantro, avocado, crema, guacamole, etc.
Instructions
- In a small bowl whisk together olive oil, garlic, lime juice, cumin, chili powder, paprika, oregano and Cholula.
- Place chicken into a large Ziploc bag and pour marinade over. Seal and move meat around until well coated.
- Marinate in the refrigerator for at least an hour, up to 24 hours, flipping bag occasionally.
- Preheat grill to medium-high heat. Remove chicken and discard any remaining marinade.
- Grill chicken until cooked through, turning once, 10 – 15 minutes. Meat will be slightly charred, no longer pink inside, and have an internal temperature of at least 165 degrees.
- Remove from heat and allow to rest for 5-10 minutes, then cut into bite sized pieces.
- Serve on warmed tortillas with a squeeze of lime, shredded cheese, cabbage and any additional toppings that you would like. Enjoy!
Notes
* The information shown is an estimate provided by an online nutrition calculator.
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