Authentic Mexican Chicken Street Tacos with Fresh Guacamole and Crumbled Cheese
Jump to RecipeThese authentic chicken street tacos bring the vibrant flavors of Mexican street food straight to your dinner table. The combination of perfectly seasoned chicken, fresh guacamole, and traditional toppings creates an unforgettable meal that's both satisfying and healthy.
SaveThese authentic chicken street tacos bring the vibrant flavors of Mexican street food straight to your dinner table. The combination of perfectly seasoned chicken, fresh guacamole, and traditional toppings creates an unforgettable meal that's both satisfying and healthy. Whether you're hosting a casual dinner or craving something special, these tacos deliver restaurant-quality taste with simple home cooking techniques.
Tips for better street tacos
Thighs stay juicier than breast meat in a hot skillet. Warm the tortillas just before serving so they stay soft, and doubling them up keeps a generous filling from breaking through. Cotija adds a salty finish, but feta works if you cannot find it.
Servings: 4 servings
Authentic Mexican Chicken Street Tacos with Fresh Guacamole and Crumbled Cheese
These authentic chicken street tacos bring the vibrant flavors of Mexican street food straight to your dinner table. The combination of perfectly seasoned chicken, fresh guacamole, and traditional toppings creates an unforgettable meal that's both satisfying and healthy.
Ingredients
Chicken
Guacamole
To serve
Instructions
- Season the chicken. Mix the spices, salt and pepper with the lime juice and 1 tablespoon of the oil. Coat the chicken and let it stand while you make the guacamole.
- Make the guacamole. Mash the avocados with the lime juice, cilantro and salt until just chunky.
- Cook the chicken. Heat the remaining oil in a large skillet over medium heat. Cook the chicken for 6 to 8 minutes per side, to an internal temperature of at least 165F.
- Rest and chop. Rest the chicken for 5 minutes, then chop it into small pieces.
- Assemble. Warm the tortillas and stack them in pairs. Fill with chicken, guacamole, cotija and onion, then serve with cilantro and lime wedges.
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