Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Grilled Chicken Street Tacos Recipe
Grilled chicken street tacos are easy to make with minimal cleanup while grilling both chicken and tortillas creates authentic flavors and textures. This efficient recipe maximizes grilling equipment use while producing restaurant-quality results through proper technique. The grilled tortillas add smoky flavors that complement seasoned chicken perfectly.
These chicken street tacos are easy to make with minimal cleanup. Grilling both the chicken and tortillas gives these tacos a nice, subtle smokiness. I like to double up the tortillas to make them easier to eat.
Prep Time:
20 mins
Cook Time:
15 mins
Marinate Time:
1 hr
Stand Time:
5 mins
Total Time:
1 hr 40 mins
Servings:
4
Yield:
12 tacos
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Ingredients
1 pound boneless skinless chicken thighs, trimmed of excess fat
2 tablespoons freshly squeezed lime juice
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
24 street taco size corn tortillas (such as Mission® Street Taco Corn Tortillas)
1/3 cup minced white onion
1/3 cup minced cilantro
Mexican hot sauce (such as Valentina®),(optional)
4 lime wedges
Directions
In a gallon-size resealable bag, place chicken, lime juice, vegetable oil, garlic, cumin, coriander and chili powder. Reseal the bag, and massage bag until chicken is evenly coated. Marinate for 1 to 2 hours in the refrigerator.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove chicken from marinade and place on the hot grill. Discard marinade. Grill over direct heat until juices run clear, 6 to 8 minutes per side. An instant read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Chop chicken into small pieces and set aside, keeping it warm.
Place tortillas on the hot grill, stacked 2 tortillas thick, and heat for about 20 to 30 seconds; flip each stack and heat an additional 20 to 30 seconds. Divide the chicken mixture between the 12 stacks of tortillas. Top with onion and cilantro and drizzle with hot sauce, if desired. Serve with lime wedges.
Nutrition Facts (per serving)
| 636 | Calories |
| 21g | Fat |
| 82g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 636 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 5g | 23% |
| Cholesterol 138mg | 46% |
| Sodium 696mg | 30% |
| Total Carbohydrate 82g | 30% |
| Dietary Fiber 12g | 43% |
| Total Sugars 4g | |
| Protein 38g | 76% |
| Vitamin C 26mg | 29% |
| Calcium 170mg | 13% |
| Iron 4mg | 23% |
| Potassium 730mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
