Chicken Street Tacos

Mexican chicken street tacos with citrus-spiced grilled chicken, onion, coriander and lime.

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Small corn tortillas and simply seasoned toppings keep the focus on juicy, charred chicken.

Ingredients

• 650 g boneless chicken thighs
• 3 tbsp lime juice
• 3 tbsp orange juice
• 2 tbsp neutral oil
• 3 garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 12 small corn tortillas
• 0.5 white onion (finely diced)
• 25 g fresh coriander (chopped)
• 4 lime wedges (to serve)
• 0.75 tsp salt

Step-by-step method

1. Mix the lime juice, orange juice, oil, garlic, cumin, paprika, oregano and salt.
2. Coat the chicken with the marinade and leave for 20–60 minutes.
3. Heat a grill pan or heavy frying pan over medium-high heat and shake excess marinade from the chicken.
4. Cook for 5–6 minutes per side until well browned and the thickest part reaches at least 74°C.
5. Rest for 5 minutes, then chop into small bite-size pieces.
6. Warm the tortillas in a dry pan until flexible and stack them under a towel.
7. Fill each tortilla with chicken, onion and coriander and serve with lime wedges.