What are chicken street tacos?

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.

What is the difference between a street taco and a regular taco?

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.

What kind of chicken is best for grilled chicken street tacos?

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.

How do you make Sriracha Aioli?

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.

Can I make grilled chicken street tacos without a grill?

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.

Can chicken street tacos be made ahead of time?

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.

Can chicken street tacos be made gluten-free?

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.

Grilled Chicken Street Tacos with Sriracha Aioli

Name: Chicken Street Tacos recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken breasts (4 oz each); 3 garlic cloves, chopped; 1 lime, juiced; 1 teaspoon salt; 1 cup mayo; 2 tablespoons Sriracha sauce; 1 tablespoon lemon juice; 2 cups shredded lettuce; ½ cup shredded carrots; 1 green onion, diced; 1 teaspoon lemon juice; 1 teaspoon salt; 8 corn tortillas; 1 cup shredded sharp cheddar; 1 tomato, diced

Ingredients

Scale

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

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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.

Author: Superman Cooks
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