Best 6 Crispy Chicken Street Tacos Recipes

CHICKEN STREET TACOS

Steps:

• Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
• Grill chicken over medium heat until no pink remains, about 4 minutes per side.
• Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
• Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

CREAMY AVOCADO CABBAGE SLAW

Steps:

• Preheat oven to 400°, place roughly 7-9 frozen chicken strips on a baking sheet. Once the oven is ready, set a timer to 19 minutes and start baking the chicken strips. While they are baking, prepare the creamy avocado cabbage slaw.
• Combine lime juice with avocados and mash them with a fork until it looks like guacamole. Add the crema casera and garlic salt. Mix it all up and set it aside.
• Clean and chop the cabbage and cilantro; mix them together. Add avocado dressing to cabbage and mix it all together well.
• Serve in warm corn tortilla with baked crispy chicken and queso fresco.

CRISPY CHICKEN STREET TACOS

Steps:

• Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
• Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
• In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, 1/4 cup lime juice, cilantro, habanero, salt and pepper.
• Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel.
• To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.

CRISPY CHICKEN STREET TACOS

Steps:

• Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
• Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
• In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper.
• Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel.
• To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.

CRISPY CHICKEN TACOS RECIPE

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in cheese.
• Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
• Top tortillas with chicken, coleslaw and mangos; fold in half.

EASY CHICKEN STREET TACOS RECIPE

Steps:

• In a pan over medium heat, heat oil then combine shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
• In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime, and cilantro.
• To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.
• Squeeze lime juice over taco and serve.