Gluten Free Chicken Street Tacos with Grilled Corn Pico de Gallo

Updated: Jun 11, 2020

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)

  • 2 lemons

  • olive oil or vegetable oil

  • fresh cilantro (chopped)

  • Corn Tortillas

  • Queso Fresco (optional)

Grilled Corn Pico de Gallo

  • 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 lemon

  • 1 lime

  • 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

  1. Place the chicken in a non reactive bowl or ziplock bag.

  2. 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.

  3. Refrigerate from at least 30 minutes.

Step 2: Make the Grilled Corn Pico de Gallo

  1. Place the corn over an open fire or on a grill pan.

  2. Roast on each side until grill marks appear on the corn. Remove from heat and let it cool down.

  3. Using a knife, remove the kennels from the corn. Place on a non reactive bowl.

  4. Add the chopped onions, jalapeño pepper, cilantro, salt, pepper, juice of the lemon and lime, vinegar, and oil.

  5. Mix well.

  6. Refrigerate or serve immediately.

Step 3: Cook the Chicken

  1. 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.

  2. If you are using a grill, just grill the chicken until fully cooked. Squeeze a lemon over the chicken when done. Set aside.

  3. 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!

  1. 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.

  2. 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.

  3. Enjoy!!!

Printable PDF recipe below:

Gluten Free Chicken Street Tacos
Download PDF • 55.98MB

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