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Updated: Jun 11
Do "Taco Tuesday" in style! This easy to make traditional chicken street tacos with grilled corn pico de gallo is a no brainer for dinner! Authentic Mexican flavors on a tortilla!
Who doesn't like tacos? I know I do!!! They are fun, handheld, and just so good! This simple street chicken taco recipe is topped with an outstanding homemade grilled corn pico de gallo. Yum!
I like simple street tacos. They are made with few fresh ingredients and taste just amazing! These are bound to become a favorite for Taco Tuesday.
Prep time: 20 minutes
Cooking time: from 8 to 15 minutes
Serves 4 to 6 people
You could grill or bake the chicken, if preferable. Also, you could use tofu to make this 100% vegetarian
2 pounds of chicken breast (skinless and cut into strips)
1/2 tablespoon of garlic powder
1/2 tablespoon of onion powder
1/2 teaspoon of ground cumin
1/4 teaspoon of paprika
1 teaspoon of chili powder
1 teaspoon of black pepper
1.5 teaspoon of sea salt
1/4 teaspoon of Mexican oregano (optional)
olive oil or vegetable oil
fresh cilantro (chopped)
Queso Fresco (optional)
2 corn on the cob (husk removed and cleaned)
1 roma tomato (chopped)
1 small yellow onion (chopped)
1/4 cup of fresh cilantro
sea salt & pepper to taste
1 jalapeño pepper (seeded and diced)
1/4 cup of white wine vinegar
1/4 cup of vegetable oil or olive oil
Step 1: Marinate the Chicken
Place the chicken in a non reactive bowl or ziplock bag.
Add the garlic powder, onion powder, ground cumin, paprika, chili powder, salt and pepper, the juice of 1 lemon, oregano (optional), and 4 tablespoons of oil. Mix well.
Refrigerate from at least 30 minutes.
Step 2: Make the Grilled Corn Pico de Gallo
Place the corn over an open fire or on a grill pan.
Roast on each side until grill marks appear on the corn. Remove from heat and let it cool down.
Using a knife, remove the kennels from the corn. Place on a non reactive bowl.
Add the chopped onions, jalapeño pepper, cilantro, salt, pepper, juice of the lemon and lime, vinegar, and oil.
Refrigerate or serve immediately.
Step 3: Cook the Chicken
Heat 2 tablespoons of oil in a cast iron pan over medium high heat. Cook for about 5 to 8 minutes and then squeeze a lemon over it. Set aside.
If you are using a grill, just grill the chicken until fully cooked. Squeeze a lemon over the chicken when done. Set aside.
If using an oven, place the individual chicken strips on a baking sheet lineup with aluminum foil and bake for 15 minutes at 325 degrees F. Squeeze a lemon over the chicken when done. Set aside.
Step 4: Taco Time!
On a pan or grill, heat up the corn tortillas until they start bubbling. Once war, place them in a tortilla container or on a clean kitchen towel on a plate. Cover to keep war until serving time.
Place a tortilla on a place. Add the chicken, followed by the grilled corn pico de gallo. Top with Queso Fresco (optional) and fresh cilantro.
Printable PDF recipe below: