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These easy Mexican street tacos filled with spiced shredded chicken, chopped onions, avocado, and cilantro are sure to become a favorite with everyone!

Shredded Chicken Street Tacos

Print Recipe
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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 489
Author Annalise

Ingredients

Shredded chicken:

  • Approximately 3 lbs boneless skinless chicken thighs , trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 cloves of garlic , minced
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 teaspoon coarse salt

For serving:

  • Flour or corn street taco-style tortillas
  • Chopped onion
  • Chopped avocado
  • Cilantro
  • Other toppings as desired

Instructions

  • In a large bowl combine olive oil with minced garlic, spices, and salt. Add chicken thighs and toss 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.

Nutrition

Calories: 489kcal | Carbohydrates: 28g | Protein: 48g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 623mg | Potassium: 855mg | Fiber: 6g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg