These easy Mexican street tacos filled with spiced shredded chicken, chopped onions, avocado, and cilantro are sure to become a favorite with everyone!
Course Main Course
Cuisine Mexican
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 6servings
Calories 489
Author Annalise Sandberg
Ingredients
Shredded chicken:
Approximately 3 lbs boneless skinless chicken thighs, trimmed of excess fat
2tablespoonsolive oil
2clovesof garlic, minced
1 ½teaspoonssmoked paprika
1 ½teaspoonground cumin
1teaspoonchili powder
½teaspoondried oregano
¼ - ½teaspooncayenne pepper
1teaspooncoarse salt
For serving:
Flour or corn street taco-style tortillas
Chopped onion
Chopped avocado
Cilantro
Lime wedges
Other toppings as desired
Instructions
In a large bowl toss chicken thighs with olive oil, minced garlic, spices, and salt. Mix until chicken is evenly coated in spice mixture.
To cook on the stovetop:Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
To cook on the grill:Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer.
Serve with warmed tortillas and desired toppings.
Store leftover chicken in the fridge for up to 1 week.