Street Tacos

by Sabrina Snyder

Published on

2 Comments

12 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Street Tacos are an easy, crowd-pleasing recipe with juicy, seasoned chicken, onion, cilantro, and lime served in tasty corn tortillas.

You can recreate these classic mini tacos from Mexican street vendors in your own kitchen! For more tasty authentic taco recipes, check out my Carnitas and Steak Tacos!

Sabrina’s Street Tacos Recipe

These chicken tacos are a common street food that are sure to become a new family favorite. They’re an ideal meal for a quick dinner that everyone will love, and you’ll love how easy they are to make. Just season and cook the crispy chicken in a skillet, and after that, it’s a simple matter of assembling the tacos with any of your favorite toppings. 

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Dinner, then Dessert

Street Tacos

Street Tacos are an easy, crowd-pleasing recipe with juicy, seasoned chicken, onion, cilantro, and lime served in tasty corn tortillas.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder
Street Tacos with lime wedges on a platter
PrintRate

Ingredients
 

Street Tacos:

  • 3 chicken breasts , boneless and skinless
  • 1 yellow onion , diced
  • 2 cloves garlic , minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1/4 cup vegetable oil

Tacos:

  • 24 small corn tortillas , street taco sized
  • 1 yellow onion , finely chopped
  • 1/4 cup cilantro , chopped
  • 2 limes , cut into thin wedges

Instructions

  • Season the chicken breasts with chili powder, cumin, paprika, oregano, black pepper and chili powder, turning to coat.
  • Add the chicken to a large heavy skillet on high heat with 2 tablespoons of oil.
  • Cook the chicken for 5-6 minutes on each side.
  • Remove the chicken and allow it to rest before chopping it into small pieces.
  • While the chicken is resting, add the onions in a large skillet with the remaining 2 tablespoons of oil until they are translucent over medium high heat.
  • Add the garlic and cook until just fragrant, about 30 seconds.
  • Increase to high heat and add the chopped chicken back to the pan to crisp up the edges.
  • Add 2 tablespoons of cooked chicken to two layered warmed corn tortillas.
  • Top with onions and cilantro and serve with lime wedges.

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 102mg | Potassium: 392mg | Fiber: 5g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. There is some recipe detail missing. There is no mention of the garlic, onion, or vegetable oil which are listed in the street tacos section of the recipe. Would you please revise this so we can follow the recipe exactly. Thank you ?

    Reply

    1. Thanks Mark. We appreciate you letting us know our mistake and we’ve corrected the post. Please let us know if you decide to try the recipe. There are two recipes on this site. One for Street Tacos and one for Tacos. Hope you enjoy both at some point!

      Reply