Chicken Street Tacos
A quick and flavorful meal featuring tender chicken, fresh toppings, and a squeeze of lime, perfect for any occasion.
Equipment
- Skillet
- Taco rack or kitchen towel
- Measuring Spoons
Ingredients
- 6 pieces corn tortillas (6" or less)
- 2 cups leftover chicken thin slices and pieces
- 2 Tbsp. red onion minced
- 1–2 Tbsp. cilantro chopped
- 1–2 Tbsp. queso fresco crumbled
- 1 large lime cut into 6 wedges
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Warm corn tortillas in a dry skillet over medium-high heat for 30 to 60 seconds on each side until small dark spots appear.
- If using leftover chicken, warm it briefly in the microwave or skillet until hot but juicy.
- Place around 1/3 cup of chicken onto each tortilla, spreading it evenly.
- Add minced red onion, crumbled queso fresco, and chopped cilantro on top of the chicken.
- Serve with a lime wedge on the side for each taco for squeezing over.
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Notes
Store leftover chicken and toppings separately in airtight containers for up to three days. Keep tortillas at room temperature wrapped in a towel.