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Street Chicken Tacos
Charred, spiced chicken on warm corn tortillas with fresh salsa, cilantro, and lime — the authentic street taco experience.
20 mins
15 mins
4 people
Mexican
Chicken thighs
600g
Chipotle in adobo
Plus 1 tbsp adobo sauce
2 peppers
Garlic
4 cloves
Cumin
1.5 tsp
Oregano
1 tsp
Lime juice
2 limes
Corn tortillas
Small, 15cm
16
White onion
Finely diced
1
Fresh cilantro
large bunch
Salsa verde or roja
to serve
Avocado
Sliced
2
🍽️ Open-fire comal
→ Cast-iron pan at highest heat
Best available char for home cooking
🍽️ Chipotle peppers
→ Smoked paprika + cayenne + a hint of ketchup
Approximates smoky heat
Blend chipotle, adobo sauce, garlic, cumin, oregano, lime juice into a marinade. Coat chicken thoroughly.
💡 Pro Tip: Overnight marinate transforms flavor. Minimum 30 minutes.
Cook chicken in screaming-hot cast iron or grill until charred on both sides.
💡 Pro Tip: Char is flavor — don't be afraid of the black bits. They're not burnt, they're caramelized.
Rest chicken 5 mins, then chop finely on a board. Don't slice — chop into small pieces.
💡 Pro Tip: Chopped, not sliced, is the authentic street taco style.
Warm tortillas directly on a gas flame or dry pan until slightly charred.
💡 Pro Tip: Use two tortillas per taco — street tacos always double-layer to prevent splitting.
Assemble: tortillas, chicken, raw white onion, fresh cilantro, salsa, lime.
💡 Pro Tip: Simple toppings let the marinated chicken shine. No cheese, no sour cream in authentic street tacos.
- ✓Double corn tortillas — always
- ✓Raw white onion and cilantro only — no lettuce, no cheese
- ✓Chop the meat, don't slice it
- ✓Char on a very hot surface is essential
- →With lime wedges
- →With salsa bar
- →With refried beans on the side