シラントロライムチキンストリートタコス

シラントロライムチキンストリートタコス

These chicken street tacos are packed with bold, fresh flavor, thanks to a zesty cilantro-lime marinade that soaks right into the juicy boneless chicken thighs. Served in soft flour tortillas and topped with your favorite garnishes, they’re perfect for Taco Tuesday—or any night you’re craving easy, satisfying tacos.

In this video, I’ll show you step-by-step how to make these flavorful soft chicken tacos from scratch in a single skillet.

Check out the full post for a printable recipe, variations, and suggestions on what to serve with these soft chicken tacos. https://www.garlicandzest.com/chicken-soft-tacos-with-fresh-tomatillo-salsa/

✅ Perfect for meal prep
✅ Great for weeknight dinners
✅ High-protein, low-carb option

Watch now and bring taco truck flavor to your kitchen!

Chicken Street Tacos
INGREDIENTS:

2 pounds boneless, skinless chicken thighs
1 tablespoon minced garlic
2 limes zested and juiced
½ teaspoon ground cumin
¼ teaspoon chili powder
½ teaspoon kosher salt, preferably Diamond Crystal
¼ teaspoon black pepper
¼ cup + 1 tablespoon olive oil divided
2 medium-large poblano peppers, thinly sliced
1 medium white onion, thinly sliced from root to tip
12-15 flour tortillas for serving

DIRECTIONS:
In a large non-reactive bowl, combine 1 tablespoon of minced garlic, the zest of 1 lime, and the juice from 1½ limes (reserve the rest for serving), ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ cup of olive oil. Whisk well to combine, then drizzle in ¼ cup of olive oil.

Add 2 pounds of boneless, skinless chicken thighs to the marinade and toss well to coat every bit of the meat. Set aside while you make the vegetables.

Heat a large skillet over medium-high heat and add 1½ teaspoons of oil. Add 1 medium white onion and 2 medium-large poblano peppers and saute for 6-8 minutes until they’re crisp-tender. Transfer to a serving bowl.

Heat the remaining 1½ teaspoons olive oil in the skillet over medium-high heat. Add chicken and let it cook for 3-4 minutes, until it starts to brown. Flip the chicken pieces to the opposite side and brown for 3-4 minutes. Flip and continue cooking until the chicken is cooked through and the marinade has reduced to a syrupy consistency.

Warm 12-15 flour tortillas in the oven by wrapping them in aluminum foil, or if you prefer a little char on your tortillas, heat a skillet over medium-high heat and lay the tortilla directly onto the pan. Using tongs, flip the tortilla every 15-30 seconds until it is lightly browned but still soft and pliable.

To serve: Place a few strips of chicken in a tortilla. Top with onions and poblano peppers, salsa verde, sour cream, cilantro leaves and a squeeze of lime.

#ChickenStreetTacos #StreetTacos #SoftChickenTacos #TacoTuesday