Brick Tamland from Anchorman “loves lamp.” And while I respect his enthusiasm for indoor lighting, I love tacos. I mean, I freaking love tacos. I could eat tacos six nights a week, and then I’d miss them on the seventh evening.
And these tacos are my new favorite. They’re chock-a-block with pantry friendly spices, and then they bake up in about 20 minutes. (Granted, they’d cook in less time if I cut the meat into strips first, but, who’s kidding who, sometimes I’m just not that ambitious.)
Also, I’m not the only fan. Both Mom and Jedd were completely silent during dinner the other night, (minus happy little moans), which is like a blue ribbon from the Cordon Bleu School of Cooking.
So, yes. This recipe is a keeper.
The chicken is savory, spicy, and a tiny bit floral. The pico de gallo is a classic with tomatoes, jalapenos, onion, cilantro, and lime.
If you have guacamole kicking around, that would be great on these chicken street tacos. If you had sour cream, ditto. I went for just a few strands of cheese as a topping because I loved the interplay between the heavily spiced chicken and the freshness of the pico de gallo.
But, you do you!
Grab that cotija, grab that restaurant style salsa, or just a handful of cilantro.
Because once you start with deliciousness, it can only get better from there.
Note: I used tiny flour tortillas, because that’s what was on hand. But, corn tortillas would be the perfect base for these chicken street tacos too!
So, grab your favorite tortilla and assemble these bad boys. And then, since they’re meant for “the street,” head outside for a little walk.
You deserve it.

Chicken Street Tacos
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- 1 teaspoon hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb. boneless chicken breasts
- small flour or corn tortillas
Toppings:
- Pico de gallo
- Fresh cilantro
- Cheese (crumbled cotija, shredded cheddar, or Monterey jack cheese)
- Sliced fresh or pickled jalapenos
- Diced red onion
Pico de Gallo Ingredients:
- 3 cups quartered cherry tomatoes
- 1/2 cup finely diced red or yellow onion
- 1/4 cup finely chopped cilantro
- 1/4 cup lime juice
- 1 small jalapeno, seeded,, deveined, and diced
- 1/2 teaspoon kosher salt
Instructions
Chicken Street Taco Instructions:
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with aluminum foil. Reserve.
- In a small bowl combine olive oil, lime juice, chili powder, oregano, paprika, hot smoked paprika, coriander, salt and pepper.
- Place chicken in a large bowl, or resealable plastic bag.
- Poke the chicken all over with the tines of a fork.
- Pour the marinade over the chicken, and work with your hands to coat.
- Refrigerate for 15 minutes.
- Remove chicken from marinade, and place on the prepared sheet pan. Discard marinade.
- Bake for 17-20 minutes, or until the chicken registers 165 degrees with a meat thermometer. Let rest for 5 minutes, and cut into strips or dice.
- Warm tortillas in the oven, or on the stovetop.
- Serve chicken in the tortillas with pico de gallo, and other toppings.
Pico de Gallo Instructions:
- Combine all of the ingredients in a small bowl, and stir well. Refrigerate until ready to serve.
- Serve pico de gallo on tacos.