The bold and smoky flavor of chipotle makes these chicken street tacos stand out from the crowd. Enjoy with radish sprouts and a squeeze of lime for a fiesta of delicious flavors.
I’m not alone in my sentiment of tacos, truly everyone loves tacos! Taco Tuesday is totally a thing now which I love (thought I think every day could be Taco Day!); I love tacos because everyone makes them so differently. You can have different meats in the taco, the taco shell can be different (soft, crunchy, flour, corn etc) and there are tons of different salsas to put on them! I’ve never had the same taco twice. I thought I would add to the world of tacos my delicious and jaw dropping Chipotle Chicken Street Tacos.
What really inspired this idea of making tacos was my recent find at the farmers market: radish sprouts! Spring is awesome for tons of sprouts as farmers and gardeners need to thin out their seedlings; now there is a perfect use for them! Typically when you get street tacos, you get some radishes and cucumbers to add texture and some coolness to offset the spicy meats and salsa’s. I thought that radish sprouts would be a fun twist on the classic taco accompaniment, as well as making the tacos look a bit more fancy.
Street tacos are slightly different than other tacos in that the tortilla used is quite small, about 3-4” in diameter. They’re meant to be bought off of a street cart and eaten with no plates so they really need to fit in your hand pretty well. They typically have grilled meats and then topped with a cabbage, cilantro, and onion mix, a lime wedge to squeeze over the top, some awesome salsa, a roasted jalapeno and either a radish or cucumber slice. But you can’t ever have just ONE street taco, c’mon man!
These chicken street tacos are super simple to make but adding some love in the beginning makes everything go a long way! I like to marinate my chicken overnight so that the meat can absorb the flavor as much as possible before grilling! If you’re in a pinch, though, a quick 1-hour marinade is better than nothing!
If you’re wanting to step out of the chicken game for a bit, you can definitely make these same tacos with steak, pork, or even shrimp! If you’re a vegetarian, no worries! Make this same marinade base and use it to heat up your favorite beans. Don’t let me tell you how to get your taco on!
Please enjoy this recipe and make sure to share; I won’t tell you how many you should share because even I have a hard time sharing my tacos! If you would like to see me cook these babies in a video, use this link to go to my Facebook page and watch the replay of a live video! (also be sure to like my Facebook Page!) May you have the happiest of Taco days!
- 2 each chipotle peppers , in adobo sauce, chop peppers finely
- 1 teaspoon dried cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 each chicken breast , lightly pounded
- 2 tablespoons lime juice
- ½ ounce radish sprouts
- ½ bunch cilantro , rough chop
- 1 each shallot , minced
- 1 lime juiced
- Sour cream
- Queso Fresco
Pound chicken into thin pieces, mix marinade ingredients and add to chicken and marinate overnight.
Cook chicken over a grill or in the oven until fully cooked, or reaches an internal temperature of 165 degrees.
Pull chicken from heat and let meat rest.
Mix together the radish mix in a small bowl and set aside.
When ready to assemble tacos, warm up tortillas in a small skillet until softened. In the tortilla, place a small amount of meat, top with queso fresco, salsa, sour cream and radish mix. Squeeze lime over taco and enjoy.
*If radish sprouts aren’t available, feel free to use cabbage. You’ll only need to use about a ¼ of a cabbage and be sure to cut the cabbage small to fit into the tacos.