Mexican Chicken Street Tacos
At the Corner of Happy and Harried
At the Corner of Happy and Harried
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  • 10 mins Cook time
  • 10 mins Total time
  • 20 mins Make taco nights even better with these easy Mexican chicken street tacos
  • chicken
  • 8 You will need
  • 1 tsp Cumin powder - ½ tsp Garlic powder - ½ tsp Onion powder - ½ tsp Salt - ½ tsp Oil - 2 tbsp Corn kernels - 1 cup, fresh or frozen Red onion - 1, finely chopped Cilantro - ½ cup, finely chopped Jalapeno - 1, deseeded and chopped Corn tortillas - 8, small Lime wedges - as needed How to: Cut chicken into small bite sized pieces. Rub with salt, cayenne, cumin, garlic and onion powders. You can use a tablespoon of store-bought taco seasoning instead. Heat oil in a large skillet. Add chicken in a single layer and cook on both sides till browned, 8-10 minutes Remove to a bowl and set aside. Now add the corn kernels and saute for a couple of minutes. Remove to a bowl and set aside. In a small bowl, mix together onions, cilantro and jalapeño. Season with a squeeze of lime juice and salt as per taste. Toast the tortillas on a hot cast-iron skillet or on the grill. Assemble tacos by topping tortillas with chicken, corn and onions. Serve with more lime wedges on the side and a nice, cold drink. Notes: 1. Though I almost always use chicken thighs in my taco recipes, I am sure chicken breast pieces too can be used in this recipe. 3.5.3226



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