Street Taco Recipe (Chicken)
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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.
Ingredients
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.
