Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12-16 small corn tortillas
  • 1/2 white onion, finely chopped
  • 1 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Salsa of your choice (pico de gallo, salsa verde, etc.)
  • Avocado or guacamole
  • Queso fresco, crumbled
  • Sour cream or Mexican crema

Instructions:

  1. In a bowl, combine all marinade ingredients. Add chicken and toss to coat. Marinate for at least 15 minutes (or up to overnight in the refrigerator). Important: Cover and refrigerate if marinating for more than 30 minutes!
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and lightly browned, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C).
  3. Warm tortillas according to package instructions (or by lightly charring them over an open gas flame, carefully!). Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
  4. Fill each tortilla with cooked chicken. Top with chopped onion, cilantro, and a squeeze of lime juice.
  5. Serve immediately with your favorite toppings and side dishes. This is a great Chicken Street Tacos Recipe!