Nothing beats a street taco—super-juicy, tender meat in a quick grab-and-go format. What makes a
taco a street taco? Besides being sold by a vendor right on the sidewalk, one of the main differences is the size of the tortilla. Street tacos are typically prepared by doubling up two smaller corn tortillas, making them easier to eat on the side of the street, in the car, anywhere! They’re no frills yet tend to be some of the most craveable tacos around.
Most street vendors serve tacos like these with a mixture of chopped onion and cilantro on top and an array of salsa for patrons to choose from. Our version has a lime crema sauce, but any of your favorite salsas would also be a great match for these tacos. You should be able to find street-size taco shells alongside the other tortilla offerings in your average grocery store—major brands make them now. If you can’t find the smaller ones, then just use regular-sized shells and opt for about 8 large rather than 15 street-sized tacos.
Our version uses chicken thighs marinated in a zesty lime and spice blend. Thighs are much more forgiving than chicken breasts and can stand up to the high heat on the grill without drying out. Plus, the marinade has a touch of cornstarch, which helps to tenderize the meat for that delicious street-style filling. You can also warm the tortillas by wrapping them in a damp paper towel and microwaving until warm, about 30 seconds.
Ingredients
Chicken
- 3cloves garlic, finely chopped
- 2 tbsp.fresh lime juice
- 2 tbsp.vegetable oil
- 1 tbsp.sweet paprika
- 2 tsp.cornstarch
- 2 tsp.dried oregano
- 1 1/2 tsp.ground cumin
- Kosher salt
- 2 lb.boneless, skinless chicken thighs
Crema & Assembly
- Vegetable oil, for grill
- 3/4 c.sour cream
- 1/2 c.packed fresh cilantro leaves and tender stems, roughly chopped, plus finely chopped leaves for serving
- 1clove garlic, finely chopped
- 1 tsp.finely grated lime zest
- 1 tsp.fresh lime juice
- Kosher salt
- 24(4 1/2″) corn tortillas
- 1/2 c.finely chopped white onion
- Sliced radishes and lime wedges, for serving
Directions
-
Chicken
- Step 1
In a large bowl, whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin, and 1 1/2 teaspoons salt. Add chicken and toss to coat.
- Step 2Let marinate at least 15 minutes at room temperature or cover and refrigerate up to 4 hours.
- Step 1
-
Crema & Assembly
- Step 1Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
- Step 2In a small food processor, pulse sour cream, cilantro, garlic, lime zest, lime juice, and 1/2 teaspoon salt until combined and cilantro is very finely chopped (mixture will turn light green). Alternatively, finely chop cilantro and whisk remaining crema ingredients to combine.
- Step 3Remove chicken from marinade and grill, turning once, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
- Step 4Meanwhile, grill tortillas, turning halfway through, until charred in spots and pliable, about 20 seconds. Wrap tortillas in a clean kitchen towel or foil to keep warm.
- Step 5Finely chop chicken. Stack 2 tortillas and fill with chicken. Drizzle with crema and sprinkle with onion, radishes, and cilantro. Serve tacos with lime wedges alongside.
