Chicken Street Tacos
Chicken Street Tacos are simply delicious and only 5 ingredients. They make for a quick weeknight meal or lunch. This one pan baking dish is full of chicken, peppers and onions; and all you need is a hungry appitite to complete.
Equipment
- Large baking sheet
- Foil or parchment paper
- cutting board
- sharp knife
- skillet
Ingredients
- 5-6 chicken thighs boneless, skinless
- 1 medium onion sliced, half-moons
- 2 poblano peppers trimmed, seeded, and sliced
- 2 jalapeno peppers trimmed, seeded, and sliced
- salt kosher
- black pepper freshly ground
- garlic powder
- oil extra-virgin olive oil or avocado oil,
- 12-18 corn street taco tortillas white or yellow corn
- cilantro whole leaves or chopped
- shredded cheddar cheese
- avocado-cream sauce optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Place chicken thighs on the foil and season with salt,pepper, and garlic on one side. Drizzle olive oil to the seasoned side and flip the chicken.
- Add peppers and onions around and on top of the chicken.season with salt, pepper, and garlic on final side of chicken and veggies.Drizzle with olive oil over chicken and veggies.
- Allow chicken to come to room temperature 15-30 minutesbefore baking. (If you did not do prior to seasoning)
- Bake for 35-45 minutes. Chicken is done when the internaltemperature is 165 degrees.
- Let it rest 10 minutes. Once cool, shred chicken with twoforks.
- On a warm tortilla add shredded chicken. Top itwith peppers and onions, cheese, avocado-sour cream sauce and cilantro.
- Pour a glass of water or a nice adult beverage and chow down.
- Serve with Mexican rice and black beans or a simple salad.
Notes
Warm tortillas before making tacos. This will make them softer and pliable for bending. It also reducing tearing.
Room temperatured chicken will cook more evenly.
Chicken breasts can be used as well. (We just don't care for them at my house.) The cook time and internal temperature will be the same.
Frozen onions and peppers will work, thaw them out and draw the water from them. The water will steam your chicken and veggies... which does not make for a great taco.
Try sliced or diced avocado for extra creaminess. Also top with shredded lettuce, diced onion, or some fresh Pico de Gallo for a nice crunch.
Regular sized tortillas can be subbed for street tacos—the servings will be reduced.
Watching your carbs or need a Gluten-Free option—use lettuce for the taco. Romain is awesome and makes cute little boats.
Use whatever peppers you like. For some extra heat- try serrano, Fresno, or habaneros. Want it Extremely spicy—reach for some ghost and/or Trinidad scorpion chilis. If you do not want it spicy, just use bell peppers.
Change up your seasoning by add cumin and oregano. It will still be yummy.
Another Gluten-Free option is to just top the chicken mixture on a bed of lettuce for a superb salad. Top that with some avocado ranch or your favorite dressing.