Description
Tender smoky chicken thighs kissed by a chipotle-lime marinade serve as the star filling for warm, crisp corn tortillas. Ready in 30 minutes, this recipe delivers authentic street-style flavor with restaurant-quality results.
Ingredients
1.5 lb boneless, skinless chicken thighs
4 tbsp orange juice
2 tbsp apple cider vinegar
1 1/2 tbsp fresh lime juice
3 cloves garlic (minced)
1 1/2 tbsp chipotle chili powder
2 tsp dried Mexican oregano
2 tsp paprika
1/4 tsp ground cinnamon
1 tsp kosher salt
Freshly ground black pepper
1 tbsp vegetable oil (for cooking)
6 small corn tortillas
Toppings: chopped cilantro, diced onion, sliced avocado, lime wedges
Instructions
In a bowl, whisk together orange juice, vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and pepper.
Add chicken thighs and toss to coat. Cover and refrigerate for 15–30 minutes.
Heat oil in a large skillet over medium-high heat. Add marinated chicken (discard remaining marinade) and cook 5–6 minutes per side until browned and juices run clear, 12–15 minutes total.
Warm tortillas in a dry skillet or oven. Top with chicken, fresh cilantro, diced onions, avocado slices, and lime wedges.
Notes
Marinating time can be reduced to 15 minutes for faster prep.
Chicken thighs are ideal for tender, juicy results, but boneless breasts can be substituted.
Serve toppings family-style for customizable street taco experience.
Leftovers store airtight in the refrigerator for up to 4 days.
Tortillas can be grilled for extra char or toasted for warmth.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Cooking/Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (50g chicken, 1 tortilla, 1 tbsp toppings)
- Calories: 320
- Sugar: 1g
- Sodium: 2800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg