Chicken Street Tacos Recipe

5 from 28 votes

Make dinner exciting with this easy chicken street tacos recipe! Packed with flavor and perfect for quick weeknights or your next taco night.

Prep Time10

Cook Time18

Total Time28

Course: Entree

Cuisine: Mexican

Keyword: chicken recipes, street tacos, chicken tacos, chicken street tacos

Servings: servings

Calories: 171kcal

Add cooked chicken, seasoning, onions, and jalapeno pepper to a non-stick skillet. Sauté on medium heat until onion is translucent, about 5 minutes.
Preheat oven to 425ºF. Spray baking dish with cooking oil and set aside.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds (or until warm and pliable). Spray tortillas on both sides with cooking spray.
Fill each tortilla with 1/3 cup of chicken mixture. Fold in half and place in baking dish. I used a small bowl to hold them in place upright until the dish was filled with all the tacos.
Bake for 10 minutes, until the tortillas are crispy and the edges of the chicken is browned. Top with Pico de gallo, cilantro, and Cojita cheese and serve. Optional: top with avocado crema or sour cream.

When making chicken street tacos with leftover chicken, reheat the meat with a splash of chicken broth or a squeeze of fresh lime juice to keep it moist and flavorful. This not only revives the meat but also enhances its taste, making it as delicious as when it was freshly cooked.
Make them crispy! If you’ve never considered baking tacos before eating them, you’ve been missing out! Make sure to preheat your oven and warm the tortillas in the microwave first. Then, refer to the baking instructions in the recipe card at the bottom of this post.
The results may change the way you eat this meal from now on because baking gives crispy edges to the chicken street tacos. This adds flavor and texture – extra deliciousness!
Add seasoning to the meat. Whether you decide to cook the chicken yourself or use a rotisserie bird for this street taco recipe, you have to add some more flavor. You can do so by sautéing with taco seasoning, onions, and jalapeños.
Add some extra flavor. Once your tacos are done baking, here comes the fun part! Add your pico, cilantro, and cotija. Then, for more flavor, add fresh crema avocado, sour cream, or any other garnish that tickles your fancy. Once your tacos are done baking, here comes the fun part! Add your pico, cilantro, and cotija. Then, for more flavor, add fresh avocado crema, sour cream, or any other garnish that tickles your fancy.

Ingredient Notes:

Chicken: Any type of shredded cooked chicken can be used. Rotisserie chicken is a convenient option.

Recipe Variations:

Grilled chicken street tacos: Swap the skillet for the grill! Marinate chicken breasts in a mix of olive oil, lime juice, garlic powder, ground cumin, paprika, and a pinch of salt. After 30 minutes, grill chicken until cooked through, then slice and serve in tortillas with avocado slices, shredded lettuce, and your favorite salsas.
Spicy chicken tacos with guacamole: Use boneless skinless chicken thighs and season them with chili powder, oregano, black pepper, cayenne pepper, and smoked paprika. Cook in a hot pan until charred and juicy. Top with creamy guacamole, shredded cheese, and a drizzle of hot sauce for an extra kick.
Chicken street taco bowls: Skip the tortillas and serve the chicken taco mixture over Mexican rice and refined beans for a hearty taco bowl. Add diced red onion, fresh cilantro, and a spoonful of salsas. Finish with a squeeze of lime and serve with crispy tortilla chips on the side.
Sheet pan chicken tacos with veggies: Toss chopped chicken breasts, sliced bell peppers, and onions with a blend of spices, olive oil, and a little marinade made with lime and garlic powder. Roast everything on a sheet pan until golden. Pile into warm tortillas and top with shredded cheese, shredded lettuce, and creamy guacamole.

Storing Instructions:

This dish is best enjoyed fresh. If you do end up with leftovers, you can store them in an airtight container in the fridge for up to 2-3 days — any longer and the tortillas will get very soggy.
Reheat your tacos in the microwave in 30-second increments until warm. You can also reheat them in a skillet on the stove, or even in an air fryer.