Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings


Grilled Chicken Street Tacos, anyone? In just 25 minutes, you will surely have the best lunch or dinner today! Try this recipe now and prepare to fall in love. Have a great one, friends. Enjoy!



1 /2 c fresh cilantro, chopped

sour cream, optional

20-22 mini white corn tortillas, warmed on a skillet


hot sauce, optional (our favourite for Mexican food is Valentina)

Pico de Gallo

fresh lime juice

1.5 lbs. boneless skinless chicken thighs


1 /2 c fresh cilantro, chopped

For the Marinade:

1½ tbsp lime juice

3 cloves garlic, minced


¼ tsp ground cinnamon

2 tsp dried oregano leaves

freshly ground black pepper

1½ tbsp ancho chilli powder or chipotle chilli powder


1 tsp salt

2 tsp paprika

4 tbsp orange juice

2 tbsp apple cider vinegar



In a large resealable bag, add all the marinade ingredients. Shake the bag until all the ingredients are well combined.

Add the chicken thighs, then shake the bag again until well coated by the marinade. Place it inside the fridge to marinate for at least an hour or overnight.

Prepare the grill and preheat to medium-high.


Brush the grill with oil and allow it to become hot.

Add the marinated chicken thighs over the preheated grill.

Cook each side for 5 minutes or more until done.

Transfer the grilled chicken onto a clean plate. When cooled, chop into small pieces.


Top each mini corn tortilla with chopped chicken, sour cream, Pico de Gallo, hot sauce, and cilantro.

Drizzle a bit of lime juice over the top.

Serve and enjoy!


I love serving this with Mexican Rice or any Mexican dish.


Nutrition Facts:

Serving: 3tacos | Calories: 241kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 786mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 10.9mg | Calcium: 49mg | Iron: 2.5mg