Flavorful chicken street tacos featuring marinated chicken thighs, served in warm corn tortillas with classic toppings like diced white onion, fresh cilantro, lime, and salsa. Includes a vegan modification option using sliced mushrooms.
1. Mix together all the ingredients for the chicken marinade (2 Limes juiced, 2 Tbsp Fresh Cilantro minced, 3 Cloves Garlic minced, 2 tsp Chili Powder, 2 tsp Cumin, 1 tsp Salt, 0.25 tsp Pepper, 2 Tbsp Olive Oil). Add the 1.5 lb Boneless Skinless Chicken Thighs and toss to evenly coat. Cover and marinate in the fridge for at least 30 minutes (up to overnight).
2. Preheat a pan over medium-high heat and add 2 tsp oil.
3. Cook chicken for 5-6 minutes on the first side (until it releases easily from the pan), then cook for another 5-6 minutes on the other side (until the internal temperature is 165°F or higher and the inside is no longer pink).
4. Let the chicken rest for 5 minutes, then dice it into small cubes.
5. Heat corn tortillas in a pan coated with olive oil for 20-30 seconds per side.
6. Assemble tacos by adding the diced chicken, white onions, cilantro, lime wedges, and salsa to the warm corn tortillas. Enjoy!
Vegan Modification: Sub in 2.5 lbs sliced mushrooms for the chicken.
