Chicken Street Tacos

Course Appetizer, Main Course, Poultry

Cuisine American, Mexican Inspired, Southern

Keyword air-fryer-chicken-tacos, chicken-street-tacos

Prep Time 15

Servings servings (may vary)

Calories 209kcal

Ingredients

2 lbs boneless skinless chicken breasts OR boneless skinless chicken thighs
Marinade:
1/2 cup orange juice
1/4 cup salsa verde (premade)
3 Tbsp lime juice
3 Tbsp olive oil
1 tsp salt may adjust to taste
1 tsp ground cumin
1 tsp granulated garlic OR 2 cloves minced
1 tsp Mexican oregano
1/2 tsp onion powder
1/4 cup cilantro leaves
For serving:
10 warm white or yellow corn tortillas
suggested toppings: pico de gallo, sour cream, sliced radish, avocado or guacamole, cotija cheese, sour cream, cilantro, lime wedges

Instructions

Place chicken into a large ziploc bag or shallow glass dish. In a stand blender, blend together together orange juice, salsa verde, lime juice, olive oil, salt, cumin, oregano, garlic, onion powder and cilantro. (If you don't care for cilantro, you may omit.}
Pour marinade over chicken. Seal bag, or cover dish and chill for at least 4 hours or overnight.
To Air Fry: Preheat the air fryer to 360°F. Remove the chicken breasts from the marinade and discard marinade. Lightly spritz basket of air fryer and arrange chicken leaving room for air to circulate. Cook for 9 minutes, then turn. Continue to cook another 9 minutes
To Grill: Oil grill grates and preheat to medium-high. Remove chicken from marinade and place onto grill. Cook for 4 minutes per side until juices run clear or until an internal temperature of 165°F is reached and juices run clear. Let stand for 5 minutes, then shred using two forks.
To Roast: Preheat oven to 375°F. Brush a small sheet pan with olive oil or spray with cooking spray. Remove chicken from marinade and arrange on pan. Bake for 20-25 minutes or until an internal temperature of 165°F is reached and juices run clear. You may char further at the end of cooking under the broiler. Let stand for 5 minutes, then shred using two forks.
Warm tortillas in the microwave or brush with oil and cook for 2 minutes in a hot skillet on the stove top or on the hot grill.
Divide chicken between warmed tortillas. Top with your favorite toppings and serve immediately.

Notes

Please note: Nutritional data does not include optional toppings.

Nutrition