Mexican Chicken Street Tacos with Cilantro & Lime

These street-style chicken tacos keep the toppings simple: white onion, fresh cilantro and a squeeze of lime. Thin chicken cutlets cook quickly and pick up plenty of color in a hot skillet, while warm corn tortillas bring everything together. This version fits our High Protein collection and makes six small tacos—three for each serving.

Mexican Chicken Street Tacos

By Chef Jeff · High Protein · Serves 2 (3 tacos each)
Prep: 15 minutes · Cook: 15 minutes · Total: about 30 minutes

Ingredients

• 12 oz boneless, skinless chicken breast
• 1 tbsp olive oil
• 1 tbsp fresh lime juice, plus 4 lime wedges for serving
• 1 tsp mild chili powder blend (not pure ground hot chile)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp fine salt
• 6 small corn tortillas, about 4–5 inches across
• 1/4 cup finely diced white onion
• 1/4 cup chopped fresh cilantro

Instructions

1. Slice the chicken horizontally into cutlets about 1/2 inch thick. In a bowl, mix the olive oil, lime juice, chili powder, cumin, garlic powder, oregano and salt. Add the chicken and turn to coat. Let it stand while you chop the onion and cilantro, about 5 minutes.
2. Heat a large skillet over medium-high heat. Add the coated chicken in a single layer and cook for about 4–5 minutes per side, adjusting the heat to prevent the spices from burning. The thickest part must reach 165°F on a food thermometer; cook longer if needed.
3. Transfer the chicken to a clean cutting board and rest for 5 minutes, then chop into small bite-size pieces. Toss with the juices collected on the board.
4. While the chicken rests, warm the tortillas in a clean, dry skillet over medium-high heat for about 20–30 seconds per side, until soft with a few browned spots. Wrap in a clean kitchen towel to keep warm.
5. Divide the chicken evenly among the 6 tortillas. Top with the diced onion and cilantro and serve with lime wedges. Serve 3 tacos per person.

Chef’s tips

Warm the tortillas just before serving so they bend without cracking. If the chicken crowds the skillet, cook it in two batches. Let it rest before chopping to keep the filling juicy.

Simple swaps

Boneless, skinless chicken thighs work too; cooking time and nutrition will change. Cook them to 165°F. For a milder taco, use a mild chili powder blend. If you do not enjoy cilantro, simply leave it out.

Make ahead and store

Store cooked chicken separately from the tortillas and toppings. Refrigerate in a shallow, covered container within 2 hours (1 hour above 90°F), keep at 40°F or below, and use within 3 days. Reheat the chicken to 165°F with a splash of water, then assemble with freshly warmed tortillas.

A simple taco night

Put the warm tortillas, chopped chicken and toppings on the table and assemble just before eating. Keeping the toppings simple lets the browned chicken and fresh lime do the work.