When it comes to tacos, you can get as fancy as simple as you want and really? It’s great either way! Don’t get me wrong, I love a crazy combination of flavors in any taco, but I also love just a good simple, classic beef taco just as much. Here, I’ve done a simple chicken street taco and it is just a winner!
The ingredients here are rather simple, but the way you cook the chicken is the key. First off, it’s gotta be chicken thighs with this dish to keep it moist on the inside, crispy on the outside for the perfect bite of chicken. Secondly, you’re going to cook them twice. I know, it sounds like more work but it’s all in the same skillet and I promise it’s worth the extra few minutes. I sear my chicken to get a nice golden brown all over (you could also grill it here), let it rest for the juices to lock in, then dice it up, and sear it once more until the edges get nice and crispy all over. Served in lettuce cups (or tortillas if you choose) this is one simply delicious weeknight meal!
My favorite part about street tacos are the finely diced white onions and cilantro to finish them off. That, plus your favorite hot sauce, and dinner is on the table in NO TIME AT ALL!
SHOP THE POST.
- 1 lb. boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teasoon cumin powder
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 2 tablespoons olive or avocado oil
- 1 head butter lettuce leaves (or 6 tortillas)
- your favorite hot sauce
- 1/4 white onion, diced fine
- 1/4 cup finely chopped cilantro
- pico de gallo
- 1 lime, cut into wedges
- In a bowl, combine the chicken, chili powder, garlic powder, oregano, cumin, kosher salt, pepper, and avocado oil. Toss to coat until evenly combined and let marinade for at least 15 minutes (or refrigerate and marinade for up to all day).
- Heat a cast iron skillet over high heat and when hot, sear the chicken until cooked through and golden brown on each side, about 4 minutes per side. Set aside and let rest for 10 minutes.
- After rested, dice the chicken into 1/2 inch sized cubes.
- Reheat the same skillet over high heat and when it is hot, add diced chicken (and any of its juices) back into the skillet and spread so that it is in an even layer. Let sear (do not touch) until the chicken gets crisp on the edges, about 2-3 minutes. Toss and let sear on the other side for 2 more minutes. Once the chicken is all over golden brown and crispy on the edges, remove from the heat and serve immediately.
- Serve in lettuce cups (or tortillas) topped with the diced onions, cilantro, pico and your favorite hot sauce and a wedge of lime.