Chicken Street Tacos are the perfect hand-held meal for weeknight family dinners or casual social gatherings, featuring juicy grilled chicken that’s been marinated in a smoky, sweet, and spicy chipotle citrus blend, topped with homemade Pico de Gallo, fresh cilantro, and any other favorite taco toppings of your choice!
Table of Contents
The endless versatility of tacos is something that has always drawn me to them, with just 3 main elements to these chicken street tacos – marinated and grilled chicken pieces, fresh Pico de Gallo, and mini corn tortillas to hold everything together!
I’ve double layered the mini white corn tortillas when assembling these tacos for extra sturdiness – perfect for a hand-held meal by the poolside or at your outdoor BBQ with a cold and refreshing Mexican Beer Cocktail in the other hand.
Making the marinade and Pico de Gallo from scratch is easy, effortless, and instantly elevates these tacos above the rest. You can even marinate the chicken and assemble the salsa ahead of time, leaving only grilling, assembling, and serving with your favorite toppings and Mexican-inspired side dishes.
Ingredient notes
- Chicken – Use boneless skinless chicken thighs or breasts.
- Tortillas – Use mini white corn tortillas, warmed so that they are pliable.
- Fresh cilantro – Perfect for a pop of herbaceous flavor. Cilantro is my top pick when it comes to Mexican cuisine.
- Lime wedges – To serve alongside your assembled chicken street tacos for zesty freshness.
- Marinade – I prefer to use my own marinade since it gives the chicken the most flavor. You’ll need fresh orange juice, apple cider vinegar, lime juice and zest, extra virgin olive oil, brown sugar, garlic, chipotle in adobo sauce, dried oregano, ground cumin, and salt.
- Pico de Gallo – Nothing beats homemade Pico de Gallo to spoon on top of the juicy marinated and grilled chicken! You can find the full list of ingredients in the recipe card below or follow my recipe for Easy Pico de Gallo here.
- Optional toppings – Top your chicken street tacos with avocado hot sauce, guacamole, sour cream, pickled red onion, or hot sauce.
How to make them
Step 1
Marinate the chicken
- Add the marinade ingredients in a blender or mini food processor and process until blended.
- Transfer the marinade to a ziplock bag, along with the chicken.
- Let the chicken marinate in the mixture at room temperature for 1 hour, or refrigerate it for longer (as long as overnight).
Step 2
Make the pico de gallo
- Combine the onion, pepper, lime juice and salt in a medium bowl. Let it sit while you prepare the tomatoes and cilantro.
- Toss the marinated onions with the tomatoes and cilantro.
- Refrigerate the Pico de Gallo until ready to serve.
Step 3
Grill the chicken
- Preheat a grill or grill pan over medium-high heat and spray it generously with cooking spray.
- Place the marinated chicken on the hot grill and cook for about 4-5 minutes per side, or until cooked through.
- Transfer the grilled chicken to a cutting board and let it rest for a few minutes before chopping into small pieces.
Step 4
Assemble and serve
- Warm the tortillas on the warm grill, over a gas burner, or in the microwave.
- Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, and any other favorite toppings.
- Serve your chicken street tacos with a lime wedge for squeezing on top.
More ways to enjoy your taco filling
Love the flavors but want to skip the tortillas? Transform your grilled chicken and salsa into a completely new meal with these simple and satisfying ideas:
- Quinoa Taco Bowls– Add the grilled chicken and Pico de Gallo with quinoa for a healthy and delicious chicken street taco bowl!
- Turkey Taco Stuffed Zucchini Boats– For a low-carb alternative, scoop out the pulp of grilled zucchini to load with the grilled chicken, Pico de Gallo, and your favorite toppings.
- Southwest Chicken Salad with Pico de Gallo – This Southwest Chicken Salad is topped with black beans, avocado, fresh pico de gallo & a zesty lime vinaigrette. A perfect way to use up that leftover grilled chicken and pico.
Tips and tricks
- Be careful while handling the serrano or jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- You can make the Pico de Gallo ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days. The flavors will meld together and intensify!
- Cut the salsa ingredients uniformly to help create an even texture that you desire. Larger pieces will create a chunkier Pico de Gallo while smaller pieces will create a more refined Pico de Gallo.
- Remove the seeds and veins from the pepper to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Plan ahead when making these tacos as the chicken needs at least an hour to marinate for delicious infused flavor. You can marinate for longer, but then be sure to refrigerate the chicken.
- Don’t marinate the chicken longer than 8-12 hours. The chicken will start to turn slimy and stringy.
- The chicken must be 165 degrees F internally for it to be safe to eat.
- Let the onions, pepper, lime, and salt marinate together for the salsa before mixing the tomatoes and cilantro. This will help to tone down the onions’ sharp taste while enhancing the flavor.
Variations
The beauty of these street tacos lies in their versatility. Don’t hesitate to make them your own with these simple variations to suit any taste or pantry:
- Add a smoky flavor to your Pico de Gallo – Use fire-roasted tomatoes or chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Use a jalapeno pepper instead of a serrano pepper for a milder version of the Pico de Gallo.
- Add extra heat: Add diced jalapeno to the marinade or leave the seeds and ribs in the serrano pepper when making the Pico de Gallo.
- Vary the texture – Make a more delicate Pico de Gallo with finely diced ingredients or a chunky version by dicing larger pieces, depending on your preference.
- Alternate cooking method: Bake the marinated chicken for 20-24 minutes at 400 degrees F instead of grilling.
- Salsa: Instead of using Pico de Gallo, pair a different salsa with your grilled chicken. Easy Chipotle Salsa, Fresh Mango Salsa, and Jalapeno Sesame Salsa are all excellent options!
- Pico de Gallo ingredient swaps: Fresh parsley, basil, or chives can be used instead of cilantro. Feel free to also add more savory veggies to the mix, such as bell pepper and roasted corn. Alternatively, for a sweeter-tasting pico de gallo, replace the tomatoes with mango, strawberries, pineapple, peaches, or watermelon.
- Use different meat: Instead of chicken, make these street tacos with turkey, beef, turkey, or pork.
Serving suggestions
Complete your taco dinner with a spread of delicious sides, from classic beans and vibrant slaws to sweet Mexican desserts.
Storing
- Store any leftover grilled chicken in an airtight container in the fridge for 3-4 days. Remove any of the Pico de Gallo from your grilled chicken if you intend to freeze it. The chicken will last for a month in the freezer, ready to be thawed overnight in the fridge.
- Microwave your leftovers or heat them in the oven for a couple of minutes if you aren’t in a rush.
- Leftover or excess Pico de Gallo should be stored in a separate airtight container in the fridge and will typically last for up to 3 days. That said, some of the ingredients, such as the tomatoes, will start to release juices and soften over time, making the salsa somewhat watery.
- Assembled leftover chicken street tacos won’t last longer than 1-2 days as the corn tortillas will soften quickly from the moist fillings.
Erin’s wine pairings
The zesty, smoky flavors of these chicken street tacos call for a refreshing beverage alongside them. Whether you prefer a crisp wine or a classic cocktail, the perfect pairing will always elevate your meal.
- Rosé is bold enough to stand up to the strong flavors of the grilled chicken marinade.
- Other great options for these chicken tacos include Pinot Gris and dry Riesling.
Other than wine, enjoy your chicken tacos with:
- Beer – always an excellent choice to pair with an authentic Mexican dish. Classic Corona is great, or try this thirst-quenching Mango Michelada (Mexican Beer Cocktail). Feel free to choose any other light Mexican beer of your choice.
- Margaritas – Try Spicy Grapefruit Habanero Margarita, Grilled Pineapple Margarita, or Hibiscus Margarita.
More taco-licious meals
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Full Recipe
Grilled Chicken Street Tacos
Chicken Street Tacos are the perfect hand-held meal for weeknight family dinners or casual social gatherings, featuring juicy grilled chicken that’s been marinated in a smoky, sweet, and spicy chipotle citrus blend, topped with homemade Pico de Gallo, fresh cilantro, and any other favorite taco toppings of your choice!
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Serves 4 people
Equipment
- Grill (optional)
- Grill Pan (optional)
Ingredients
Tacos
- 1.5 pounds chicken thighs (boneless skinless, or breasts)
- 24 corn tortillas (mini white, warmed)
- ½ cup cilantro (chopped)
- Lime wedges
Marinade
- 1 orange (juiced)
- 2 Tablespoons apple cider vinegar
- 1 lime (zested and juiced)
- 2 Tablespoons olive oil (extra virgin)
- 2 Tablespoons brown sugar
- 4 cloves garlic (smashed and peeled)
- 1 canned chipotle in adobo sauce
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
Pico de Gallo
- 1/2 cup white onion (finely diced)
- 1/2 serrano pepper (or jalapeno, finely chopped, ribs and seeds removed (omit for less spicy version))
- 1 Tablespoon lime juice
- ¼ teaspoon salt
- 3 roma tomatoes (seeds removed and diced)
- 2 Tablespoons cilantro (chopped)
Optional Toppings
- Avocado hot sauce (guacamole, sour cream, pickled red onion, hot sauce)
Instructions
- In a blender or mini food processor, combine the orange juice, apple cider vinegar, lime zest and juice, oil, brown sugar, garlic, chipotle, oregano, cumin, and salt; process until blended.
- Add this mixture to a ziplock bag, along with the chicken.
- Let sit at room temperature 1 hour, or refrigerated as long as overnight.
- To make the pico de gallo, combine the chopped onion, serrano, lime juice and salt in a medium bowl. Let it marinate together while you prepare the tomatoes and cilantro. Toss the marinated onions with the tomatoes and cilantro. Refrigerate until ready to serve.
- Preheat a grill or grill pan over medium-high heat. Spray your grill generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes per side, until cooked through (165-degrees).
- Transfer chicken to a cutting board and allow to rest for a few minutes before chopping into small pieces.
- Warm the tortillas on the grill, over a gas burner, or in the microwave.
- Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, etc. Serve with a lime wedge for squeezing on top.
- Enjoy!
Notes
Storing
- Store any leftover grilled chicken in an airtight container in the fridge for 3-4 days. Remove any of the Pico de Gallo from your grilled chicken if you intend to freeze it. The chicken will last for a month in the freezer, ready to be thawed overnight in the fridge.
- Microwave your leftovers or heat them in the oven for a couple of minutes if you aren’t in a rush.
- Leftover or excess Pico de Gallo should be stored in a separate airtight container in the fridge and will typically last for up to 3 days. That said, some of the ingredients, such as the tomatoes, will start to release juices and soften over time, making the salsa somewhat watery.
- Assembled leftover chicken street tacos won’t last longer than 1-2 days as the corn tortillas will soften quickly from the moist fillings.
- Be careful while handling the serrano or jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- You can make the Pico de Gallo ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days. The flavors will meld together and intensify!
- Cut the salsa ingredients uniformly to help create an even texture that you desire. Larger pieces will create a chunkier Pico de Gallo while smaller pieces will create a more refined Pico de Gallo.
- Remove the seeds and veins from the pepper to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Plan ahead when making these tacos as the chicken needs at least an hour to marinate for delicious infused flavor. You can marinate for longer, but then be sure to refrigerate the chicken.
- Don’t marinate the chicken longer than 8-12 hours. The chicken will start to turn slimy and stringy.
- The chicken must be 165 degrees F internally for it to be safe to eat.
- Let the onions, pepper, lime, and salt marinate together for the salsa before mixing the tomatoes and cilantro. This will help to tone down the onions’ sharp taste while enhancing the flavor.
- Add a smoky flavor to your Pico de Gallo – Use fire-roasted tomatoes or chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Use a jalapeno pepper instead of a serrano pepper for a milder version of the Pico de Gallo.
- Add extra heat: Add diced jalapeno to the marinade or leave the seeds and ribs in the serrano pepper when making the Pico de Gallo.
- Vary the texture – Make a more delicate Pico de Gallo with finely diced ingredients or a chunky version by dicing larger pieces, depending on your preference.
- Alternate cooking method: Bake the marinated chicken for 20-24 minutes at 400 degrees F instead of grilling.
- Salsa: Instead of using Pico de Gallo, pair a different salsa with your grilled chicken. Easy Chipotle Salsa, Fresh Mango Salsa, and Jalapeno Sesame Salsa are all excellent options!
- Pico de Gallo ingredient swaps: Fresh parsley, basil, or chives can be used instead of cilantro. Feel free to also add more savory veggies to the mix, such as bell pepper and roasted corn. Alternatively, for a sweeter-tasting pico de gallo, replace the tomatoes with mango, strawberries, pineapple, peaches, or watermelon.
- Use different meat: Instead of chicken, make these street tacos with turkey, beef, turkey, or pork.
Nutrition
Calories: 842kcal | Carbohydrates: 86g | Protein: 38g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 937mg | Potassium: 908mg | Fiber: 12g | Sugar: 13g | Vitamin A: 771IU | Vitamin C: 31mg | Calcium: 186mg | Iron: 4mg
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