Go Back
+ servings
icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below.

Grilled Chicken Street Tacos

Chicken Street Tacos are great as a snack or a meal! Marinated chicken grilled to juicy perfection and topped with your favorite toppings.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Dinner
Cuisine American, Mexican
Servings 12 servings (2 tacos)
Calories 198kcal

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast
  • 1 bunch cilantro
  • 3 garlic cloves minced
  • 2 limes juiced, divided
  • 4 roma tomatoes seeded and finely diced
  • ¼ cup yellow onion minced
  • 1 jalapeno membrane and seeds removed, minced
  • 2 cups shredded red cabbage
  • 3 tablespoons sour cream
  • Salt and pepper
  • Canola or vegetable oil for grilling and marinade
  • Prepared guacamole for serving
  • 24 street taco size white corn tortillas

Instructions
 

  • Place chicken breast in a gallon size zip top bag. Pound to ½” thin with the smooth side of a meat mallet, or heavy rolling pin.
  • Roughly chop half of the cilantro. Very finely mince the other half. Set aside.
  • Add to the bag with the chicken: juice of 1 lime, the garlic, all of the finely minced cilantro, a pinch of salt and pepper, and a splash of oil. Work marinade into chicken. Marinade in the fridge for 1-6 hours.
  • Make the pico de gallo: Combine the tomatoes, half of the roughly chopped cilantro, juice of ½ the second lime, the yellow onion, jalapeno, and a pinch of salt and pepper in a medium bowl.
  • Make the slaw: Combine the shredded cabbage, sour cream, half of the roughly chopped cilantro, juice of ½ the second lime, a pinch of salt and pepper.
  • Remove chicken from the fridge and let it come up to room temperature. Preheat the grill (or indoor cast iron grill pan) to medium. Remove chicken from marinade and gently pat off excess moisture with clean paper towel. Grill for 3-5 min on the first side. Flip and grill for another 3-5 minutes, or until cooked through. An instant read thermometer should read 165℉. Remove chicken and let rest for 10 minutes.
  • Once rested, chop chicken into small chunks, serve right away with slaw, pico de gallo, and guacamole.

Nutrition

Calories: 198kcalCarbohydrates: 27gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 96mgPotassium: 418mgFiber: 4gSugar: 2gVitamin A: 404IUVitamin C: 17mgCalcium: 63mgIron: 1mg
Keyword chicken street tacos, street tacos