Chicken Avocado Street Tacos Recipe
These Chicken Avocado Street Tacos bring the vibrant flavors of Mexican street food right to your kitchen. Juicy, spiced chicken thighs are cooked to perfection and nestled in warm corn tortillas, topped with creamy ripe avocado, fresh onion, cilantro, tangy lime, and crumbly queso fresco cheese. A simple marinade with chili powder, cumin, and paprika adds a smoky depth, making these tacos an easy and delicious meal for any day.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 2 lbs boneless chicken thighs
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
Toppings:
- 3 ripe avocados
- 1 white onion, finely chopped
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
- 4 oz queso fresco cheese, crumbled
Other:
- 12 corn tortillas
Instructions
- Marinate the chicken: In a bowl, combine the chili powder, cumin, and paprika. Rub this spice mixture evenly over the boneless chicken thighs. Allow the chicken to marinate for at least 20 minutes to let the flavors infuse.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side or until fully cooked through and nicely browned on the outside. Remove from heat and let rest for a few minutes.
- Prepare the toppings: While the chicken cooks, finely chop the white onion and fresh cilantro. Slice the avocados in half, remove pits, and scoop out the flesh to slice or mash slightly. Crumble the queso fresco cheese, and cut the limes into wedges for serving.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds each side or until warm and pliable. You can also wrap them in a clean kitchen towel and steam them in a covered pan for a minute.
- Assemble the tacos: Slice the cooked chicken thighs into strips or bite-sized pieces. Place some chicken on each tortilla, then top with avocado slices or mash, chopped onion, cilantro, and crumbled queso fresco. Finish with a squeeze of fresh lime juice to brighten the flavors.
- Serve: Serve the avocado street tacos immediately, garnished with extra lime wedges on the side for added zest. These tacos pair wonderfully with a cold beverage for a casual, flavorful meal.
Notes
- For extra heat, add sliced jalapeños or a drizzle of hot sauce.
- Chicken thighs provide juicier, more flavorful meat compared to breasts, but you can substitute if preferred.
- Use fresh corn tortillas for authentic flavor and best texture.
- If queso fresco is unavailable, feta cheese can be used as a substitute.
- For a lower-fat option, grill the chicken instead of pan-frying.
Keywords: chicken tacos, avocado tacos, Mexican street food, corn tortillas, queso fresco, easy chicken recipe
Find it online: https://busyrecipe.com/chicken-avocado-street-tacos-recipe/