Chicken Street Tacos
Heavily seasoned chicken topped with fresh pico de gallo and served in mini flour tortillas, are going to be your newest favorite weeknight meal!
Servings 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- 1 teaspoon hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb. boneless chicken breasts
- small flour or corn tortillas
Toppings:
- Pico de gallo
- Fresh cilantro
- Cheese (crumbled cotija, shredded cheddar, or Monterey jack cheese)
- Sliced fresh or pickled jalapenos
- Diced red onion
Pico de Gallo Ingredients:
- 3 cups quartered cherry tomatoes
- 1/2 cup finely diced red or yellow onion
- 1/4 cup finely chopped cilantro
- 1/4 cup lime juice
- 1 small jalapeno, seeded,, deveined, and diced
- 1/2 teaspoon kosher salt
Instructions
Chicken Street Taco Instructions:
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with aluminum foil. Reserve.
- In a small bowl combine olive oil, lime juice, chili powder, oregano, paprika, hot smoked paprika, coriander, salt and pepper.
- Place chicken in a large bowl, or resealable plastic bag.
- Poke the chicken all over with the tines of a fork.
- Pour the marinade over the chicken, and work with your hands to coat.
- Refrigerate for 15 minutes.
- Remove chicken from marinade, and place on the prepared sheet pan. Discard marinade.
- Bake for 17-20 minutes, or until the chicken registers 165 degrees with a meat thermometer. Let rest for 5 minutes, and cut into strips or dice.
- Warm tortillas in the oven, or on the stovetop.
- Serve chicken in the tortillas with pico de gallo, and other toppings.
Pico de Gallo Instructions:
- Combine all of the ingredients in a small bowl, and stir well. Refrigerate until ready to serve.
- Serve pico de gallo on tacos.