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Chicken Street Tacos

Course Appetizer, Main Course, Poultry
Cuisine American, Mexican Inspired
Keyword air-fryer-chicken-tacos, chicken-street-tacos
Prep Time 15 minutes
Servings 10 servings (may vary)
Calories 209kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts OR boneless skinless chicken thighs
  • Marinade:
  • ½ cup orange juice
  • ¼ cup salsa verde (premade)
  • 3 Tbsp lime juice
  • 3 tablespoon olive oil
  • 1 teaspoon salt may adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic OR 2 cloves minced
  • 1 teaspoon Mexican oregano
  • ½ teaspoon onion powder
  • ¼ 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 brushed with oil 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

Serving: 1serving | Calories: 209kcal | Carbohydrates: 14g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 391mg | Potassium: 438mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg