Crispy Chicken Street Tacos Recipes

CHICKEN STREET TACOS

Chicken Street Tacos image

Simple but packed with flavor, now you can make chicken street tacos right at home!

Provided by Holly Nilsson

Categories Appetizer Chicken Main Course

Time 1h23m

Number Of Ingredients 10

Ingredients

1 pound chicken thighs (boneless, skinless)
1 teaspoon cumin (optional)
1 teaspoon oregano
2 tablespoons lime juice
¼ cup orange juice
2 cloves garlic (minced)
3 tablespoons olive oil
corn tortillas
cilantro
pico de gallo

Steps:

Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
Grill chicken over medium heat until no pink remains, about 4 minutes per side.
Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 2 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHICKEN STREET TACOS

Crispy Chicken Street Tacos image

Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1-1/4 pounds Tyson® Crispy Chicken Strips
1/2 cup barbecue sauce
6 tablespoons fresh lime juice, divided
1 red onion, diced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
2 tablespoons habaneros, minced
1/2 teaspoon salt
1/8 teaspoon pepper
8 white corn tortillas, small
1/2 cup cotjia cheese, crumbled

Steps:

1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food

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