Go Back
Close up of three chicken street tacos featuring charred corn tortillas and seared chicken pieces.

Chicken Street Tacos with Seared Lime Chicken and Cotija

Authentic Chicken Street Tacos featuring juicy chicken with dark seared edges, fresh cilantro, white onions, and crumbled cotija cheese on charred corn tortillas. A quick, 30-minute meal perfect for busy weeknights and Pinterest-worthy plating.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Taco Components
  • 1 lb (450g) Chicken Breast cut into 1/2-inch bite-sized pieces
  • 2 tbsp (30ml) Neutral Oil avocado or vegetable oil
  • 1 whole Lime juiced
  • 1 tsp (5g) Chili Powder
  • 1/2 tsp (2.5g) Cumin
  • 12 small Yellow Corn Tortillas 4-inch street taco size
  • 1/2 cup (60g) White Onion finely diced
  • 1/2 cup (15g) Fresh Cilantro finely chopped
  • 1/4 cup (30g) Cotija Cheese crumbled
  • 4 whole Red Radishes thinly sliced into circles
  • 2 whole Limes cut into wedges

Equipment

  • 1 Cast Iron Skillet Essential for getting a deep sear on the chicken.
  • 1 Chef's Knife For finely dicing onions and radishes.

Method
 

Prep and Marinade
  1. In a large bowl, combine oil, lime juice, chili powder, and cumin. Add diced chicken and toss to coat. Let sit for 15 minutes.
Cooking
  1. Heat a skillet over medium-high heat. Cook chicken in batches for 3 minutes per side until dark seared edges appear and chicken is cooked through.
  2. Place corn tortillas over an open flame or in a dry pan for 10-15 seconds per side until slightly charred and pliable.
Assembly
  1. Fill each charred tortilla with chicken. Top with white onion, cilantro, and crumbled cotija. Serve with radish slices and lime wedges.

Notes

Dry the chicken before marinating to get the best sear.
Double up on tortillas for a more authentic and sturdy street taco experience.