EASY Chicken Street Tacos

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Combine olive oil, oregano, garlic, cumin, salt, pepper, onion powder, paprika, chili powder, zest and juice of a lime and lemon in a bowl.

Add 1 package of boneless skinless chicken thighs to the marinade and mix well to incorporate all ingredients.

Cover the bowl and refrigerate for a minimum of 3 hours or overnight for better flavor.

Prepare green salsa verde by adding it to a blender with cilantro crema or sour cream, and optionally mayonnaise, then blend until combined (not necessarily smooth).

Set the salsa verde in the refrigerator to let the flavors meld.

Heat oil on a griddle to medium heat (about 380-425°F).

Place the marinated chicken thighs on the griddle and cook without moving them to develop char marks.

After about 3 minutes, check the chicken for color and ensure it is cooked through using a thermometer.

Once cooked, remove the chicken from the griddle and let it rest.

Warm white corn tortillas on the griddle until heated through.

Chop the rested chicken into bite-sized pieces.

Assemble the tacos by placing chicken on tortillas, topping with pico de gallo and cotija cheese.

Serve the tacos hot, optionally adding jalapenos or chipotle pepper for extra heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens