Taco nights are perhaps the most fun dinners and these chicken street tacos are forever a family favorite. The flavorful seasoning is inspired by the delicious flavors of the world-famous street food of Mexico. I’ve eaten several versions of this taco in Mexico and in the U.S and each a little different, so this recipe is by no means authentic.
A punchy citrus-chili-garlic-cumin-oregano marinade makes boneless skinless chicken thighs tender, juicy and flavorful before being grilled until delightfully smoky on the outside and perfectly tender and juicy on the inside. Then the finished chicken nestles in a crunchy, quick cabbage slaw and a creamy avocado crema that takes the chicken street tacos from an ordinary weeknight meal to extraordinary restaurant quality.
AVOCADO LIME CREMA
Crema is a basically thick cream something similar to sour cream. The traditional Mexican recipe includes heavy cream, buttermilk, lime juice, and salt which is then left to thicken at room temperature for several hours. However, there are many versions of crema with a base of sour cream and other flavors added like garlic and spices. For our recipe we swapped the cream, sour, cream with creamy ripe avocado, greek yogurt, garlic, jalapeño, salt and lime juice. The result is a creamy, thick, zesty sauce that beautifully compliments our tacos with some healthier ingredients. Simply blend until well-combined and then allow to rest in the fridge while you prepare the remainder of dinner.
How to Make Pollo Asada Street Tacos
- Marinate the chicken and allow it to rest for at least 30 minutes or unto one day in the fridge.
- Roast or Skillet Grill: our preferred method to cook the marinated chicken is to oven-roast or skillet grill method. The chicken cooks evenly, with those lovely grill marks and a little smokiness.
- Blend the Avocado Crema: while the chicken cooks.
- Make the slaw: Combine red cabbage, green cabbage, red onion, lime juice/vinegar and salt. Set aside for the slaw to mellow.
- Slice the chicken: slice the chicken into thin strips or into bite sized-pieces.
- Assemble the Chicken Tacos: we like to place everything in bowls like an assembly like and let everyone DIY!
- Enjoy!!!
Street Style Chicken Tacos
Equipment
- Oven or Skillet
Ingredients
- 2 lbs boneless skinless chicken breast or thighs
- 1 tbsp ancho chili powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp onion powder
- 1 tsp oregano powder optional
- 1 tsp smoked paprika
- ¼ cup orange juice
- 2 tbsp olive oil
- salt and pepper as needed
- 15-18 small street style tortillas
Slaw
- 2 cups shredded red cabbage
- 2 cup shredded green cabbage
- 1/2 small red onion, thinly sliced
- 2 tbsps lime juice or vinegar
- 1 jalapeno, sliced optional
- sea salt
Avocado Crema
- 1 large avocado, ripe
- ½ cup plain greek yogurt
- 2 tbsp lime juice
- sea salt as needed
- 1 small jalapeno for some heat
Instructions
- In a large bowl, whisk together the orange juice, lime juice, garlic, ancho chili powder, oregano, cumin, onion powder, paprika, salt, and pepper. Add the chicken thighs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to overnight.
- To Oven Roast: Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil. Set a metal cooling rack inside the prepared sheet. Lift the chicken out of the marinade and place the marinated chicken on the cooling rack and roast the chicken for about 20 minutes, or until the internal temperature reads 165°F on an oven thermometer.To Grill: heat the grill until hot. Lift the chicken off the marinade and place on the grill, grill for 5-7 on each side or until cooked inside.
- Transfer the chicken to a cutting board, rest for 5 minutes, then thinly slice.
Slaw
- Meanwhile, make the slaw. In a large bowl, combine the red onion, cabbages, lime juice, and salt. Set aside to mellow.
Avocado Crema
- in a small food processor blend scooped avocado, greek yogurt, lime juice, salt. until smooth and creamy.
Assembly
- Warm the tortillas. Place the sliced chicken, slaw and the avocado crema evenly between the tortilla. Serve right away.
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