Chicken street tacos from Joanna Gaines’s Magnolia Table cookbook are simple, tasty, and can be cooked in your own kitchen. Corn tortillas are filled with seasoned chicken and topped with a sprinkling of red onion, cilantro, jalapeo, and lime. I can almost taste it now!
For good reason, street tacos have exploded in popularity. They’re simple to whip up and include an abundance of bright, flavorful ingredients. Chicken street tacos are a favorite of mine since they are packed with nutritious ingredients including protein, vegetables, and good fats. Everyone gobbles them up!
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Why You’ll Love This Recipe
It’s possible to get most of the way through preparing street tacos in advance, and then finish them off right before serving. It’s perfect for a fast and simple dinner that won’t sacrifice flavor.
The size and presentation of street tacos are two distinguishing features. Miniature corn tortillas are the standard vehicle for serving street tacos. They also come in pairs, with each layer adding an extra layer. You should seek the tiniest tortillas available, as you are likely to consume many.
Joanna Gaines Chicken Street Tacos Ingredients
- Boneless Skinless Chicken Thighs. You shouldn’t be put off by the fact that it’s not actual chicken breast… After being cooked, the thighs become very soft. This is a terrific recipe to help you ease into them if you’ve never tried them before. However, if you like, you may substitute chicken breast instead. Marinated chicken tastes great either way.
- Herbs And Spices. The tacos will have a lot more flavor thanks to the addition of spices like garlic powder, onion powder, cumin, smoky paprika, and chili powder.
- Lime Juice. To be used in conjunction with the chicken and onion cilantro topping. It completes the meal with acid and enhances the excellent lime taste that makes street tacos so delicious.
- Onion, Cilantro, And Jalapeno. To produce a fresh salsa-like topping, they are combined with lime juice and salt. Vegetables slightly pickled with lime juice and salt make for a delicious complement to grilled chicken in tacos.
- Small Corn Tortillas. An authentic street taco is instantly recognizable by its trademark little size. Flour tortillas, little if you prefer, might work well here.
What Size Are Typical Street Tacos?
Even though street tacos are on the little side, their flavor is big. It’s possible to hold both of them with one hand. Miniature tortillas measuring only four to five inches in diameter are the norm for street tacos.
Street tacos in Mexico are often smaller and more basic than restaurant tacos (with simply meat and a topping of onion and cilantro). They’re widely available from mobile vendors and make for the ideal on-the-go snack or dinner.
How To Make Joanna Gaines Chicken Street Tacos
- Combine the chicken, all of the spices, lime juice, and oil in a big zipper-topped plastic baggie or shallow dish. Close the bag and mix everything together with your hands. If using a shallow dish, use tongs to massage the spices into the chicken evenly. Allow this to sit for up to a half-hour before working with it. I prefer to let it sit for a minute to allow the taste to develop.
- Melt butter in a large pan over medium heat. When the skillet is heated, take the chicken from the bag and place it in the skillet. Cook, flipping once, for 12 to 14 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside for 10 minutes to rest. If you have an extra-large chicken thigh, cook it for a little longer, so reduce the heat to medium and simmer until no longer pink (could take up to 25 minutes or 12 minutes per side).
- While the chicken cooks, make the chicken taco topping by combining the chopped onion, cilantro, jalapeo, and lime juice in a small bowl. Stir in the salt and pepper to mix.
- While the chicken rests, wipe the skillet clean with a warm cloth or paper towels and re-heat over medium-high to high heat. Cook until the bottom of two tortillas (still stacked) begins to brown in the pan. Cook the second side (the center of each tortilla will not be cooked against the griddle, but it will get heated all the way through). Rep with the remaining tortillas.
- Make bite-sized pieces of the rested chicken.
- Place 1/8 of the chopped chicken in each set of tortillas (still, two stacked together) and top with 1/8 of the onion mixture to serve. Each taco should be served with a slice of lime to squeeze over the taco immediately before serving.
What Goes With Street Tacos?
Onion, cilantro, lime, radishes, and Mexican spicy sauce are all that you’ll find on a traditional street taco. However, you may stuff them with whatever you wish. Assorted other toppings might be used as well.
- Diced tomatoes
- Salsa or pico de gallo
- Shredded lettuce or cabbage
- Mexican cheese such as queso fresco, cotija, or Monterey jack cheese
- Mexican crema or sour cream
- Grilled corn
- Sliced Jalapeno
- Sauteed bell peppers
How To Store Street Tacos?
Why Are Street Tacos Made With Two Tortillas?
For the same reason, street tacos are typically served in pairs. One tortilla serves as a container for the fillings, while the second tortilla is there as a backup in case the first one breaks.
What Kind Of Cheese Goes On Street Tacos?
Tossing in some crumbled Cotija cheese is an excellent idea, even if the recipe doesn’t call for it.
Joanna Gaines Chicken Street Tacos Nutrition Facts
Amount Per Serving
- Calories 110
- Total Fat 3.5g
- Saturated Fat 0.5g
- Cholesterol 30mg
- Sodium 240mg
- Total Carbohydrate 10g
- Dietary Fiber 1g
- Protein 11g
- Vitamin A 3%
- Vitamin C 6%
- Calcium 4%
- Iron 5%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 110
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Cholesterol 30mg10%
- Sodium 240mg10%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.