Chicken Street Tacos


For  Single Recipe    (serves 4 to 6)




  1. Chop onion, yellow or red pepper, and jalapeño pepper and set aside.
  2. Get accompaniments ready and set aside.
  3. Heat oil in a large skillet on medium high. I prefer using my biggest cast iron skillet because it does a really good job caramelizing the onions and browning the meat.
  4. Add the onion, yellow or red pepper, and jalapeño to the oil. Cook until vegetables are tender and onion is beginning to look golden brown; about 10 to 15 minutes.
  5. Mix in the cooked chicken, spices, and salsa.
  6. Cook until chicken is heated through.
  7. Chicken mixture should be moist, add salsa if necessary.
  8. Serve on steamed corn and/or flour tortillas along with side dishes mentioned above. Check out my technique for how to steam tortillas in the techniques section of my cookbook.


To assemble a chicken street taco:

Lay steamed tortilla flat on a serving plate. Spread one tablespoon of refried beans in center of tortilla. Add 1 to 2 tablespoons of chicken mixture. Top with cheese, 1 tablespoon guacamole, 1 tablespoon salsa verde or salsa roja, and 1 tablespoon sour cream.

Roll one side of tortilla over fillings. Cover with other side of tortilla. Fold bottom up and hold with your hand while eating so that the fillings do not fall out.

Note that I gave you amounts of fillings to place in your taco. Portions may vary based on the size of your tortilla and which fillings you like the best or least. Make it to suit your tastes and enjoy!

In the mood for a different type of taco filling? Try my recipes for Pork Street Tacos, Chicken Tacos with Caramelized Onions, Beef Tacos with Caramelized Onions, or fish tacos.

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