This savory tender joanna gaines chicken street tacos is made with spiced chicken breast and fresh cilantro and ready in 30 minutes. The warm corn tortillas cradle perfectly charred meat before a squeeze of fresh lime juice brings everything together. I always keep a batch of this taco seasoning ready for busy weeknights.
Better Than Takeaway
I used to rely on my local taco truck for quick street tacos. Recreating that authentic flavor at home seemed too complicated at first.
The surprise came when I realized a quick homemade spice blend makes all the difference. Cooking the chicken over high heat creates the perfect charred edges.
Joanna Gaines Chicken Street Tacos Ingredients
- 1.5 lbs boneless skinless chicken breasts, diced
- 2 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 12 small corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 2 limes, cut into wedges
How To Make Joanna Gaines Chicken Street Tacos
- Mix the Seasoning: In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, and kosher salt.
- Coat the Chicken: Toss the diced chicken breast with avocado oil and the spice mixture until evenly coated.
- Cook the Meat: Heat a large skillet over medium-high heat. Cook the chicken for 6-8 minutes until browned and cooked through.
- Warm the Tortillas: Heat a dry skillet over medium heat. Toast each corn tortilla for 30 seconds per side until pliable.
- Assemble the Tacos: Fill the warm tortillas with the cooked chicken. Top with cilantro, cotija cheese, and a squeeze of fresh lime juice.
Recipe Tips
- Cut uniform pieces: Dicing the chicken into equal sizes ensures everything cooks at the same rate without drying out.
- Double the tortillas: Use two thin corn tortillas per taco to prevent them from tearing when holding the filling.
- Heat the pan first: Wait until your skillet is very hot before adding the chicken to get proper browning.
What To Serve With Chicken Street Tacos
A side of Mexican street corn or cilantro lime rice balances the bold spices. You can also serve them with homemade tortilla chips and fresh guacamole.
How To Store
Keep leftover chicken in an airtight container in the fridge for up to four days. Store the tortillas and toppings separately. Reheat the chicken gently in a skillet with a splash of water.
FAQs
Can I use chicken thighs?
Yes, boneless skinless chicken thighs work perfectly. They offer slightly more moisture and flavor than breasts.
Are flour tortillas okay?
Traditional street tacos use corn tortillas for an authentic flavor. You can use flour tortillas if you prefer a softer texture.
How do I make the chicken spicier?
Add a pinch of cayenne pepper to the spice blend before tossing the meat. You can also top the finished tacos with sliced jalapeños.
Nutrition
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 450mg
- Total Carbohydrate: 24g
- Protein: 28g
Try More Recipes:
- Joanna Gaines Braided Bread Recipe
- Creamy Joanna Gaines Chicken Florentine Recipe
- Joanna Gaines Chicken Cordon Bleu Recipe
joanna gaines chicken street tacos
4
servings15
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minutesjoanna gaines chicken street tacos feature savory tender spiced chicken breast, warm corn tortillas, and fresh cilantro ready in just 30 minutes. This quick weeknight dinner delivers bold street food flavors right to your table without much effort.
Ingredients
1.5 lbs boneless skinless chicken breasts, diced
2 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp kosher salt
12 small corn tortillas
1/2 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled
2 limes, cut into wedges
Directions
- 1. Mix the Seasoning: In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, and kosher salt.
- 2. Coat the Chicken: Toss the diced chicken breast with avocado oil and the spice mixture until evenly coated.
- 3. Cook the Meat: Heat a large skillet over medium-high heat. Cook the chicken for 6-8 minutes until browned and cooked through.
- 4. Warm the Tortillas: Heat a dry skillet over medium heat. Toast each corn tortilla for 30 seconds per side until pliable.
- 5. Assemble the Tacos: Fill the warm tortillas with the cooked chicken. Top with cilantro, cotija cheese, and a squeeze of fresh lime juice.
