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up close of chicken street tacos showing what they're made of: corn tortilla, chopped chicken, guacamole, pico de gallo and cotija cheese
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Chicken Street Tacos

These Chicken Street Tacos will have everyone begging for Taco Tuesday (coming from a San Diegan taco connoisseur)! They’re an easy marinate-and-cook recipe with minutes of prep and less than 15 minutes on the grill, oven or stove.  This authentic tasting recipe is elevated with juicy, smoky, earthy pollo asado, piled in charred corn tortillas with the option of homemade guacamole, pico de gallo, and Cotija cheese.
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 45 minutes
Cook Time 15 minutes
Marinating 4 hours
Total Time 5 hours
Servings 16 -18 street tacos

Ingredients

POLLO ASADO

  • 2-2.5 pounds boneless, skinless, chicken thighs
  • 3 tablespoons olive oil
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ounce achiote paste (see notes)
  • 1/2 TBS EACH ground coriander, ground cumin
  • 1 tsp EACH smoked paprika, dried oregano, salt
  • 1/2 tsp EACH pepper, chipotle chili powder

TACOS

Instructions

MARINATE CHICKEN

  • Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag (except the chicken). Add chicken and turn to coat.
  • Marinate in the refrigerator 4 to 24 hours. If using chicken breasts (not recommended), only marinate up to 12 hours or they can become mushy.

Prep Toppings

  • Prepare pico de gallo and guacamole according to recipe instructions. See notes for Prep Ahead Instructions.

Let Chicken Rest

  • Let chicken rest at room temperature for 30 minutes before cooking, meanwhile remove pico de gallo from the fridge. Preheat grill the last 10 minutes.

COOK CHICKEN (SEE NOTES FOR OVEN/STOVE)

  • Preheat the grill to medium-high heat, 425-450°F. Clean and grease grates with vegetable oil.
  • Grill for 5-7 minutes per side, until chicken is cooked through and an internal temperature reaches 170 degrees F on an instant read thermometer.
  • Transfer chicken to a cutting board and let rest 10 minutes before chopping into small pieces.

WARM TORTILLAS

  • Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).

ASSEMBLE

  • Layer warmed corn tortillas with chopped chicken, guacamole, pico de gallo and cotija. Serve with optional lime wedges and hot sauce.

Video

Notes

INGREDIENT NOTES

  • Achiote paste:  This is typically sold in 3.5-ounce blocks in the ethnic or Latin section of your grocery store.  It can also be found at any specialty Latin market.  If you can’t find it near you, order it on Amazon here. I’ve gone into greater detail below.
  • Achiote substitute:  Note, that the substitution will not provide the same authentic nuttiness, but it will still be tasty.  Add the following seasonings in ADDITION to the ones listed in the recipe if you are not using achiote paste:
  • 1/2 tablespoon white vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • pinch cloves

to bake chicken

Bake boneless chicken thighs at 400 degrees F for 20-25 minutes, or until the chicken reaches 170 degrees F on an instant read thermometer.  

to pan sear chicken 

Heat 2 tablespoons oil in large skillet over medium heat. Working in batches, add chicken and cook for 5-6 minutes per side or until the chicken reaches 170 degrees F on an instant read thermometer.  

How to Warm Tortillas

  1. Option 1: Open Flame (gas stove or grill). This is the best method for charred smoky flavor. Add the tortillas directly to the burner of your grill or gas stove then flip with tongs once they are charred on one side.  Take special care not to over-char, especially less quality tortillas or they will become brittle and break.  You still want the tortillas soft and pliable.  
  2. Option 2: Skillet. Heat a skillet (or griddle if you have one) to medium high heat (do not grease).  Heat each side of the tortilla for approximately 20 seconds until warm and soft.  You are not looking for char marks with this method.
  3. Option 3 Microwave. Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel.  Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
  4. Option 4 Oven.  Create separate stacks of about 5 tortillas each, then wrap each stack in foil.  Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).

Prep Ahead

  • Marinade:  store in an airtight container in the fridge for up to three days without the chicken.
  • Chicken: marinate up to 24 hours in advance. 
  • Pico de gallo: make and refrigerate up to 3 days in advance.
  • Guacamole: make up to 24 hours in advance; store with plastic wrap pressed directly onto the surface before refrigerating. To further prevent oxidation/browning, I suggest stirring in a dollop of sour cream – it works magic!

To Store and Reheat

  • To store: Store leftover chicken in an airtight container in the fridge for up to five days, or freeze for up to three months. Refrigerate pico de gallo for up to 3 days.
  • To reheat: Remove chopped chicken and reheat in a skillet with a drizzle of oil over medium heat or microwave for 30 seconds then at 15 second intervals until warmed though.