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Chicken Street Tacos (Pollo Asado)
15
min active
·
4
servings
·
30
min total
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Marinated grilled chicken in warm corn tortillas with fresh toppings and salsa.
Avo's Tip
Don’t over-marinate—30 minutes is plenty to keep the chicken tender.
No chicken thighs? Chicken breast works — marinate a full hour and don't overcook.
No corn tortillas? Flour tortillas or butter lettuce both hold the filling well.
No fresh lime? 2 tbsp bottled lime juice works here.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I cook the chicken without a grill?
Yes. Use a hot skillet or grill pan and cook until browned and cooked through.
Can I make the chicken ahead?
Yes. Marinate and cook ahead, then reheat briefly and assemble tacos just before serving.
How can I make it less spicy?
Reduce spicy ingredients and serve with cooling toppings like avocado, crema, or extra lime.
Storage & Reheating
Fridge: Store cooked chicken separately in airtight container for up to 3 days.
Reheat: Warm gently in skillet before assembling tacos.
Why It Works
The marinade doubles as seasoning, keeping prep minimal and flavor bold.
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Ingredients
1
1½ lbs boneless chicken thighs
2
2 cloves garlic, minced
3
¼ cup diced white onion
4
2 tbsp lime juice
5
1 tsp chili powder
6
1 tsp cumin
7
½ tsp smoked paprika
8
salt and black pepper, to taste
9
2 tbsp olive oil
10
8 small corn tortillas
11
2 tbsp fresh cilantro, chopped
Instructions
1
In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
2
Heat a skillet or grill pan over medium-high heat. Cook the chicken thighs 5–6 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
3
Transfer chicken to a cutting board and rest for 5 minutes, then slice or chop into small pieces.
4
Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
5
Fill each tortilla with chicken, top with fresh cilantro, and serve with lime wedges or salsa as desired.
Quick Fixes
Chicken drying out: Use thighs, not breasts — they stay juicy over high heat and forgive slight overcooking.
Tortillas tearing: Warm them in a dry skillet or wrap in a damp paper towel and microwave 30 seconds. Warm tortillas fold without cracking.
ingrediENTS
—
1
1½ lbs boneless chicken thighs
—
2
2 cloves garlic, minced
—
3
¼ cup diced white onion
—
4
2 tbsp lime juice
—
5
1 tsp chili powder
—
6
1 tsp cumin
—
7
½ tsp smoked paprika
—
8
salt and black pepper, to taste
—
9
2 tbsp olive oil
—
10
8 small corn tortillas
—
11
2 tbsp fresh cilantro, chopped
instructions
1
In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
2
Heat a skillet or grill pan over medium-high heat. Cook the chicken thighs 5–6 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
3
Transfer chicken to a cutting board and rest for 5 minutes, then slice or chop into small pieces.
4
Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
5
Fill each tortilla with chicken, top with fresh cilantro, and serve with lime wedges or salsa as desired.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Chicken Street Tacos (Pollo Asado)
15
min active
·
30
min total
·
4
servings
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SIDE
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