Chicken Street Tacos

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This easy Chicken Street Tacos recipe with Sriracha Aioli brings bold flavor to weeknight dinners, game days, or happy hour.

three chicken tacos, topped with lettuce, tomatoes, and cheese on white table with blue napkin

These are no ordinary chicken tacos. Fresh lettuce slaw and Sriracha Aioli add complex flavor to juicy grilled chicken breasts in citrus marinade. And like our Banh Mi Street Tacos, these bite size tacos were inspired by our favorite Mexican street food. This recipe is a family favorite because you can customize the toppings to suit your taste. We love it with fresh Pineapple Salsa and Cilantro Lime Rice.

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Ingredients
Instructions
Variations
Top Tip
Storage
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FAQ
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Chicken Street Tacos recipe

Ingredients

CHICKEN BREASTS: boneless, skinless chicken breasts
GARLIC: fresh garlic cloves, chopped
LIME: fresh squeezed lime juice
SALT: kosher salt or sea salt
TORTILLAS: corn tortillas or flour tortillas (we used 6" corn tortillas for authentic street tacos)
GREEN ONIONS: fresh green onions (scallions)
CARROTS: fresh carrots, peeled and shredded
LETTUCE: we used shredded head lettuce (Romaine lettuce works too)
CHEDDAR CHEESE: shredded sharp cheddar cheese
TOMATOES: fresh tomatoes, diced (we Roma tomatoes or vine ripe tomatoes)
MAYONNAISE: real mayonnaise or reduced fat mayonnaise (mayo)
SRIRACHA: Sriracha sauce (hot chili sauce)

*see recipe card for quantities.

Instructions

Marinate Chicken: Add juice of 1 lime, chopped garlic, and chicken breasts in a bowl and combine. Refrigerate covered for at least 1 hour.
Grill Chicken: Place chicken breasts on a hot grill and cook for 5 minutes over medium high heat. Flip chicken over and cook an additional 4 minutes.
Rest: Remove from grill and allow to rest for 5 minutes.
Slice chicken breasts very thin and keep warm by covering and placing them in a warm place until ready to assemble.
Prepare Lettuce Slaw: combine shredded lettuce, carrots, diced green onions, and 1 teaspoon of lemon juice. Refrigerate until ready to serve.
Prepare Sriracha Aioli: combine mayo, sriracha, and 1 tablespoon lemon juice.
Assemble Tacos: warm tortillas by placing them on hot grill or stove top for 20-30 seconds. Add chicken mixture, lettuce mixture, and sirachia mayo to tortillas and top with shredded cheese and tomatoes.
Serve: with Pineapple Salsa, Cilantro Lime Rice, and Pink Pomegranate Margaritas.

Variations

VEGETARIAN: substitute the catfish with tofu, tempeh, or your favorite plant-based protein.
SPICY: add more sriracha and sliced jalapeño peppers
FISH: substitute chicken with fish filets
CHEESE: we like shredded sharp cheddar cheese for this recipe, but you can also use Cotija cheese or a Mexican cheese blend

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Top Tip

Use fresh corn tortillas, warmed on a grill or stove top for 30 seconds, to bring out the flavor and make them soft and pliable.

Storage

Store grilled chicken separately from lettuce slaw and Sriracha Aioli.
Store grilled chicken in an airtight container in the fridge for up to 5 days.
Store lettuce slaw in an airtight container in the refrigerator for up to 2 days.
Store Sriracha Aioli in an airtight container in the refrigerator for up to 7 days.

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white table with 5 chicken tacos, bowl of shredded chicken, sriracha mayo, and fork

FAQ

What are chicken street tacos?

Chicken street tacos are a popular Mexican street food consisting of small corn tortillas filled with grilled or shredded chicken, and topped with various garnishes and sauces. We add homemade Sriracha Aioli for a pop of bold flavor.

What kind of chicken is best for street tacos?

For street tacos, it's best to use boneless, skinless chicken breasts or chicken thighs. These cuts are flavorful, juicy, and cook quickly on the grill or stovetop.

How do you make Sriracha Aioli?

Combine mayonnaise, sriracha, and 1 tablespoon lemon juice.

Can I use pre-cooked chicken for street tacos?

Yes, you can use pre-cooked chicken for street tacos if you're short on time. Simply shred or chop the cooked chicken and warm it up with your desired seasonings before assembling the tacos.

Can chicken street tacos be made gluten-free?

Yes, chicken street tacos can easily be made gluten-free by using corn tortillas instead of flour tortillas. Additionally, ensure that all other ingredients and seasonings are gluten-free.

Can chicken street tacos be made ahead of time?

Yes! Cut prep time in half by making the chicken marinade and the slaw the day before. Refrigerate for at least 1 hour (or overnight). Then grill the chicken and assemble the tacos minutes before you're ready to serve.

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