This chicken street tacos recipe is easy to make and great for your weekly taco night. Street taco tortillas are filled with seasoned chicken and topped with black beans, red onions, avocado, and tomatoes. It’s a fresh dinner that’s quick to make on a weeknight.
We love our taco night and try to make tacos at least once a week. It’s a great excuse to try out new recipes because I don’t like to have the same boring tacos every week, so I’m always experimenting with new ideas. These chicken tacos are a quick and easy taco recipe that is perfect for weeknight dinners. We love to load these tacos with our favorite toppings like avocado, tomatoes, and sour cream.
This chicken taco recipe is inspired by Mexican street tacos, which are simple tacos made with just the right amount of spice and small street taco tortillas. This makes them easy to hold and eat if you are on the go. There are tons of street tacos variations, and this version is made with seasoned chicken.
How to Make Chicken Street Tacos
- Place the chicken breasts in a pot on the stovetop and cover them with water. Bring the pot to a boil and boil the chicken until they are cooked through. The cooking time will depend on how big the chicken pieces are, but it should only take about 10 to 15 minutes.
- The easiest way to know when the chicken is done is to check the internal temperature with a meat thermometer. It should read 165°F.
- While the chicken cooks on the stove, prepare the ingredients to make your tacos.
- When the chicken is done, remove them from the pot and place them in a large mixing bowl. Sprinkle the seasoning over the top in an even layer, and then shred the chicken using two forks. Pro tip: You can also use a hand mixer to shred chicken. Turn it to low to medium speed and use the beaters to shred the chicken. Just be careful not to over mix, so the chicken is not too finely shredded.
- Place the shredded chicken in warm corn tortillas and top it with the onion, tomatoes, black beans, and avocado. Add some sour cream and cilantro as a garnish. For serving, I like to cut up lime wedges and add a squeeze of lime juice – this adds so much flavor.
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Storing Chicken Street Tacos
- Store leftovers in an airtight container in the fridge for up to four days.
mel’s expert tips
- We use chicken breasts, but you could also use boneless skinless chicken thighs, and use the thickest part of the chicken thigh.
- For crunchy taco shells, you can cook the tortillas in a skillet with some olive oil or avocado oil.
- Serve your tacos with a side of Mexican rice or cilantro lime rice, or add a side of refried beans topped with melted cheese. We love to have ours with tortilla chips, salsa, and guacamole. A couple of margaritas are always nice, too!
- Feel free to add your favorite taco toppings like, pico de gallo or hot sauce to taste.
Chicken Street Tacos Recipe
Ingredients
- 1 lb Chicken Breast
- 1 pkt McCormick Chicken Taco Seasoning.
- 1 Avocado sliced
- ¼ Cup Red Onion diced
- 1 Roma Tomato diced
- ¼ Cup Black Beans
- Cilantro for garnish
- 1-2 Limes
- Sour Cream
- 1 package of street taco tortillas
Instructions
- Boil Chicken until the internal temperature reaches 165 degrees.
- While chicken is cooking, slice avocado, dice onion and tomatoes.
- Remove chicken from water, place in a medium mixing bowl, sprinkle taco seasoning over it and shred with a fork.
- Prepare each taco with ⅛ cup of chicken, top with red onion, tomatoes, black beans, and avocado.
- Garnish with cilantro and sour cream, serve with a couple limes on the side.
Recipe Notes
Recipe Nutrition
Step-by-step photos
- Prepare the taco ingredients.
- Boil the chicken breasts.
- Season and shred the chicken.
- Place chicken in street taco tortillas.
- Add your favorite toppings!
