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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10 mins
40 mins
Nutritional Value
Ingredients
drained
homemade (see page 31) or store-bought
Instructions
Preheat the oven to 375°F.
In a small bowl, mix together the chili powder, cumin, salt, garlic powder, pepper, and smoked paprika.
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.
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.
In a medium bowl, stir together the corn, Cotija, pickled red onion, cilantro, lime juice, chili powder, salt, and pepper.
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.
Layer the chicken and corn mixture in the tortillas and serve.
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