Grilled Chicken Street Tacos with Sriracha Aioli
Meet your new taco night obsession. Juicy grilled chicken, crisp lettuce slaw, and a homemade Sriracha Aioli that makes every bite unforgettable.
Grilled chicken street tacos are a weeknight staple at our house, but this version has a secret weapon. A three ingredient homemade Sriracha Aioli that turns a simple taco into something you'll want on repeat. Keith marinates the chicken in lime and garlic, grills it until just charred, and slices it thin. Pile it onto warm corn tortillas with fresh lettuce slaw and a drizzle of that aioli, and dinner is on the table fast.
We love serving these with Cilantro Lime Rice and Pineapple Salsa for a full spread, and if you're on a taco kick, our Banh Mi Street Tacos are another favorite that never disappoints.
why you'll love this recipe
- Homemade Sriracha Aioli is bold, creamy, and ready in 5 minutes
- Simple lime and garlic marinate that keeps chicken juicy and flavorful on the grill
- Completely customizable toppings so everyone builds their own perfect taco
- A crowd pleaser for taco night, game day, or happy hour
Jump to:
Ingredients
- Chicken breasts: boneless and skinless, grilled and sliced thin
- Lime and garlic: the simple two ingredient marinade that does all the heavy lifting
- Mayo and Sriracha: the base of the homemade aioli, plus a splash of lemon juice to brighten it.
- Shredded lettuce and carrots: the fresh, crunchy slaw base
- Green onion: mild flavor that ties the slaw together
- Corn tortillas: street taco sized if you can find them
- Sharp cheddar and diced tomato: classic finishing toppings
👉 see recipe card below for exact quantities.
🔪 Top Tip
Always use fresh corn tortillas. Warming them on a grill or stove top for 30 seconds brings out their natural flavor and keeps them soft and pliable for folding.
Instructions
- Marinate the chicken: The marinade is simple by design. Lime juice and garlic are all you need to build flavor and keep the chicken juicy on the grill. Give it at least an hour, but overnight is even better.
- Grill the Chicken: Keith runs the grill hot for these. A good sear on medium high heat gives you that slightly charred exterior that makes street tacos taste like street tacos.
- Rest and Slice: Never skip the rest. Five minutes off the grill lets the juices redistribute so every slice stays tender. Slice thin so the chicken folds easily into a small corn tortilla without overpowering the other toppings.
- Make the Slaw: Quick and fresh. Toss it together while the chicken rests and let it sit in the fridge until you're ready to assemble. The lemon juice keeps it bright.
- Make the Sriracha Aioli: Three ingredients, five minutes, and it completely transforms the taco. Stir until smooth and taste as you go. More Sriracha if you want heat.
- Assemble: Warm your tortillas just before serving. Thirty seconds on a hot grill or stovetop is all it takes to make them soft, pliable and full of flavor.
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the sriracha aioli
Keith developed this sauce specifically for these tacos, and it's the reason we make them as often as we do. Three ingredients, five minutes, and it completely transforms every bite. The lemon juice is classic for an aioli base, and the Sriracha adds just the right spicy kick that chicken tacos need.
- Adjust the heat: start with two tablespoons of Sriracha and add more to taste.
- Make it ahead: it keeps in the fridge for up to 7 days.
- Use it on everything: incredible as a dipping sauce for fries or a spread on a sandwich.
FAQ
Chicken street tacos are a Mexican street food staple: small corn tortillas filled with seasoned grilled chicken and topped with fresh garnishes. Unlike larger American style tacos, street tacos are intentionally simple and hand-held, with the flavor coming from the quality of the chicken and sauce. We finish ours with a homemade Sriracha Aioli for a bold, creamy kick.
The main difference is size and simplicity. Street tacos use smaller corn tortillas, typically around 4 to 5 inches, and are topped with minimal fresh ingredients rather than the loaded toppings you'd find in an American style taco. The focus is on the quality of the meat and the sauce.
Boneless skinless chicken breasts or thighs both work well. Breasts grill up lean and clean, which is what Keith uses in this recipe. Thighs are slightly more forgiving on the grill and stay juicy a little longer. Either way, slice the chicken thin after resting so it folds easily into a small corn tortilla.
Combine 1 cup mayonnaise, 2 tablespoons Sriracha, and 1 tablespoon lemon juice in a bowl. Stir until smooth. Start with 2 tablespoons of Sriracha and adjust Sriracha to your preferred heat level. The aioli keeps in the refrigerator for up to 7 days.
Yes. A cast iron skillet or grill pan on the stovetop over medium high heat works beautifully and gives you a similar char. Cook the chicken for 5 minutes per side and check for an internal temperature of 165°F. You won't get the same smoky flavor as an outdoor grill, but the marinade still delivers plenty of flavor.
Yes. Make the chicken marinade and the lettuce slaw the day before and refrigerate both overnight. Grill the chicken and make the Sriracha Aioli the day of, and the tacos come together in minutes. Store the grilled chicken, slaw, and aioli separately in airtight containers.
Yes. Use corn tortillas instead of lour and confirm that your mayo and Sriracha brands are gluten free. All other ingredients in this recipe are naturally gluten free.
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Chicken Street Tacos recipe
Grilled chicken marinated in lime and garlic, topped with crisp lettuce slaw and a creamy homemade Sriracha Aioli. These chicken street tacos are fresh, bold, and easy to pull together any night of the week. Taco night just got an upgrade.
- Total Time: 1 hour 30 minutes
- Yield: 8 tacos 1x
Ingredients
Chicken
- 4 boneless skinless chicken breasts (4 oz each)
- 3 garlic cloves, chopped
- 1 lime, juiced
- 1 teaspoon salt
Sriracha Aioli
- 1 cup mayo
- 2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
Lettuce Slaw
- 2 cups shredded lettuce
- ½ cup shredded carrots
- 1 green onion, diced
- 1 teaspoon lemon juice
- 1 teaspoon salt
For Assembly
- 8 corn tortillas
- 1 cup shredded sharp cheddar
- 1 tomato, diced
Instructions
- Add juice of 1 lime, chopped garlic, and salt to a bowl with chicken breasts and combine. Refrigerate covered for at least 1 hour.
- Place chicken breasts on a hot grill and cook for 5 minutes over medium high heat. Flip and cook for an additional 4 minutes, or until internal temperature reaches 165°F.
- Remove from grill and allow to rest for 5 minutes. Slice very thin and keep warm.
- Prepare lettuce slaw by combining lettuce, carrots, diced green onion, lemon juice, and salt. Refrigerate until ready to serve.
- Prepare Sriracha Aioli by combining mayo, Sriracha and lemon juice. Stir until smooth.
- Warm corn tortillas on a hot grill or stovetop for 20-30 seconds.
- Assemble tacos with sliced chicken, lettuce slaw, and Sriracha Aioli. Top with shredded cheddar and diced tomato.
Notes
- Make ahead. Cut prep time in half by making the marinade and slaw the day before. Then grill the chicken and assemble the tacos minutes before you're ready to serve.
- Tortillas. Street taco sized corn tortillas are smaller than standard corn tortillas and give you the authentic taco stand look and feel. Look for them in the Mexican foods aisle or at your local Mexican grocery store.
- Storage. Store grilled chicken in an airtight container in the refrigerator for up to 5 days. Store lettuce slaw and Sriracha Aioli separately in airtight containers for up to 2 days and 7 days respectively.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: tacos
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 354
- Sugar: 2.5 g
- Sodium: 672.1 mg
- Fat: 27.4 g
- Carbohydrates: 18.9 g
- Protein: 9.5 g
- Cholesterol: 38.2 mg
These chicken tacos sound delicious! I'm loving the pink color of the aioli from the Sriracha!
thanks so much Rachelle! We so appreciate your comments!!
K & J
Taco night has never tasted so good! The sriracha mayo is the "secret sauce" that adds big flavor. Our whole family loves them