Stovetop Chicken Tacos (street-style)
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These Stovetop Chicken Tacos are quick, easy, and full of flavor. You can make them in one pan, which means less cleanup. They’re an excellent option for busy weeknights or last-minute meals.
A Quick History of Chicken Tacos
Chicken tacos have been around for generations. They come from Mexican street food traditions, where tortillas are filled with simple ingredients like seasoned meat, fresh vegetables, and salsa. Over time, they’ve become a go-to meal in many homes thanks to their flexibility and fast cooking time.
Stovetop Chicken Tacos
We like this recipe because it uses just one skillet and takes very little time. In a bind? shred a store-bought rotisserie chicken to save time. It soaks up the seasoning well and keeps everything moving fast.
Nutritional Value: These tacos are a good source of protein from the chicken. You can make them lighter by using lean meat and fresh toppings. Try ground chicken or turkey for a leaner protein. Corn tortillas instead of flour can reduce calories. Add vegetables like lettuce, tomatoes, and avocado for extra fiber and vitamins.
What are ‘street-style’ tacos?
Street-style tacos are simple, small tacos typically sold by street vendors, especially in Mexico and the southwestern U.S. Usually, they’re made with:
- Small corn tortillas (often doubled up)
- Grilled or seasoned meat (like carne asada, chicken, or pork)
- Basic toppings like chopped onions, fresh cilantro, and a squeeze of lime
They’re meant to be quick, handheld, and full of flavor—no heavy sauces or extras like cheese or lettuce unless you’re customizing them. It’s all about fresh, bold flavor in a few bites.
Stovetop Chicken Tacos Cooking Tips and Subs
Use boneless chicken for faster cooking. If you’re short on time, you can use pre-cooked chicken and just warm it up in the pan with seasonings. Add a splash of broth or lime juice if the mixture starts to dry out.
To make them even faster, omit the garlic, ground cumin, chili powder, smoked paprika, onion powder, and Salt and pepper and use taco seasoning instead.
Flour or corn tortillas both work, depending on your preference. You can also use a low carb tortilla if you prefer.
I made these tacos with simple street-style toppings of onions, cilantro, and a squeeze of lime. You can, of course, add any additional toppings you like. Besides onions, cilantro, and lime, try adding salsa or pico, avocado or guacamole, a crumbly cheese like queso fresco or cotija, or try Monterrey or Pepper Jack cheese. For more veggies, go with diced tomatoes, radishes, green onions, bell or jalapeno peppers, lettuce or your favorite hot sauce to boost the flavor.
All the Frequently Asked Questions
Can I use leftover chicken in Stovetop Chicken Tacos?
Yes, just shred it and heat it up with your seasoning.
How do I store leftovers?
Keep the chicken in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Can I freeze the cooked chicken?
Yes, freeze in a sealed bag or container. Thaw and reheat when needed.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great substitute. They bring more moisture and rich flavor to the dish.
What if I don’t have corn tortillas?
No problem—flour tortillas will work too. Or skip the tortillas and serve the chicken over rice or on a salad for a lower-carb choice.
Can I make these tacos in advance?
You sure can. Cook the chicken ahead and just warm it up when you’re ready to build your tacos—it makes prep quick and easy.
Stovetop Chicken Tacos Final Thoughts
Stovetop chicken tacos are simple to make and easy to change up. You don’t need much prep or cleanup, and they still feel like a complete meal. They’re a solid choice when you need dinner fast and don’t want to spend a lot of time in the kitchen.
Stovetop Chicken Tacos
Ingredients
- 1 and ½ pounds boneless skinless chicken breasts (or thighs)
- 3 tablespoons olive oil
- 2 tablespoons lime juice fresh
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Tacos
- 12 6-inch corn tortillas
- ½ cup white onion
- ½ cup fresh cilantro chopped
- Lime wedges for serving
- cotija cheese Crumbled, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, onion powder, salt, and pepper. Add the chicken to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or up to a few hours.
- Preheat the Pan: Heat a large skillet or cast-iron pan over medium-high heat until hot.
- Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Depending on the thickness of the chicken, you may need to adjust the cooking time slightly.
- Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips.
- Warm the Tortillas: While the chicken rests, warm the corn tortillas in the same pan or on a dry skillet over medium heat for about 30 seconds per side, until pliable and slightly charred.
- Assemble the Tacos: Add the sliced chicken to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or hot sauce as desired.
- Serve: Serve the tacos immediately with extra lime wedges and additional toppings on the side. Optional: Salsa, guacamole, or hot sauce for extra toppings
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.