Easy, quick, and right at home Mexican Street Tacos made with citrus marinated chicken, homemade guacamole sauce, red onion, and cilantro!

Ingredients you’ll need:

Olive Oil
Chicken Thighs
1 tbsp. EACH: Ground Cumin, Chili Powder, Smoked Paprika
1 tsp. EACH: Salt, Black Pepper, Dried Oregano
Lime
Orange
Chipotles in Adobo Sauce
Yellow Onion
Garlic
Fresh Cilantro
Corn Tortillas
Red Onion, for serving
Avocados
Jalapeños

What to Serve with Mexican Street Tacos:

Lime Wedges
Mexican Street Corn
Charred corn salad
Arroz Rojo
Tangy Cabbage and Jalapeno Slaw
Black Bean Corn Salsa

Cook with me!

Mexican Chicken Street Tacos

5 from 1 vote

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Prep Time15

Cook Time20

Total Time35

Servings:

Ingredients

For the Marinated Chicken:

2 tbsp. Olive Oil
1 1/2 lbs. Chicken Thighs boneless and skinless
1 tbsp. EACH: Ground Cumin, Chili Powder, Smoked Paprika
1 tsp. EACH: Salt, Black Pepper, Dried Oregano
Juice of 1 Lime
Juice of 1/2 Orange
1/4 cup Chipotles in Adobo Sauce chopped
1/2 Yellow Onion thinly sliced
3-4 Garlic Cloves sliced or minced
Handful of Fresh Cilantro roughly chopped

For the Guacamole Sauce:

2 ripe Avocados pitted
1-2 Jalapeños
1 tbsp. Olive Oil
2-3 Garlic Cloves
Remaining 1/2 Yellow Onion
Juice of 1 Lime

For the Tacos:

Corn Tortillas warmed
Red Onion finely chopped
Fresh Cilantro finely chopped
Lime Wedges

Instructions

For the Marinated Chicken:

Combine all ingredients into a large bowl. Massage the chicken and sliced onions in the marinade mixture, then cover and let rest in the fridge at least 15 minutes to overnight.

For the Guacamole Sauce:

In a large skillet over medium high heat, add the olive oil. Add the jalapeño pepper(s), chopped half of a yellow onion, and garlic to sauté 2-3 minutes. Add to a food processor or blender with the avocados and lime juice. Blend until smooth. Add lime juice, salt, and black pepper to taste. Set aside.

To Cook the Chicken:

Reheat the large skillet over medium high heat for 2-3 minutes. Add the chicken to sear 2-3 minutes on each side. Add the remaining marinade and any onions left in the bowl. Add 1/4 cup water, cover with a lid if possible, and let finish cooking 8-12 minutes. Remove from heat to rest 5-10 minutes, before chopping into small pieces.

To Assemble the Tacos:

Warm up the corn tortillas, then layer each with a generous serving of the chicken, guacamole sauce, finely chopped red onions, cilantro, and lime wedges to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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