Chicken Street Tacos

Ellen Whiteman

Chicken Street Tacos are a flavorful and spicy Mexican street food dish. These tacos are made with shredded chicken seasoned with chili powder, ground cumin, kosher salt, garlic powder, black pepper, and smoked paprika. The chicken is cooked in chicken broth and then served on corn tortillas. The tacos are topped with corn kernels, cotija cheese, pickled red onion, cilantro, and a squeeze of lime. This dish is keto-friendly, low carb, and gluten-free.

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💪🏻 Low Carb
🌾 Gluten Free
Street Food

10 mins

40 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 18Serves: 4
shredded chicken
1 teaspoon 1 teaspoon chili powder
1 teaspoon 1 teaspoon ground cumin
1 teaspoon 1 teaspoon kosher salt
1/2 teaspoon ½ teaspoon garlic powder
1/2 teaspoon ½ teaspoon freshly ground black pepper
1/2 teaspoon ½ teaspoon smoked paprika
6 breasts 6 boneless, skinless chicken breasts (6 to 8 ounces each)
1/2 cup ½ cup chicken broth
61/4 ounce can One 15.25-ounce can corn kernels, drained


1/2 cup ½ cup crumbled Cotija cheese
1/2 cup ½ cup Pickled Red Onion (page 165)
1/4 cup ¼ cup chopped fresh cilantro
2 small Juice of 2 small limes
1 teaspoon 1 teaspoon chili powder
1 teaspoon 1 teaspoon kosher salt
1/2 teaspoon ½ teaspoon freshly ground black pepper
8 to 10 8 to 10 corn tortillas, homemade (see page 31) or store-bought

homemade (see page 31) or store-bought


Step 1 : To make the shredded chicken

Preheat the oven to 375°F.

Step 2 : 

In a small bowl, mix together the chili powder, cumin, salt, garlic powder, pepper, and smoked paprika.

Step 3 : 

Place the chicken breasts in a 9 × 13-inch baking dish and season them all over with the spice mixture. Slowly pour the chicken broth onto the bottom of the dish (so as not to disturb the spices) and cover with foil.

Step 4 : 

Bake until cooked through, 35 to 40 minutes. Set aside to cool for approximately 5 minutes, then shred the chicken with forks and return it to the juices in the baking dish until ready to serve.

Step 5 : To make the tacos

In a medium bowl, stir together the corn, Cotija, pickled red onion, cilantro, lime juice, chili powder, salt, and pepper.

Step 6 : 

In a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.

Step 7 : 

Layer the chicken and corn mixture in the tortillas and serve.

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