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.

Chipotle Chicken Street Tacos

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 tacos
Author ijustmakesandwiches



  • 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

Radish sprout mix

  • ½ ounce radish sprouts
  • ½ bunch cilantro , rough chop
  • 1 each shallot , minced
  • 1 lime juiced


  • Sour cream
  • Salsa
  • Queso Fresco


  1. Pound chicken into thin pieces, mix marinade ingredients and add to chicken and marinate overnight.
  2. Cook chicken over a grill or in the oven until fully cooked, or reaches an internal temperature of 165 degrees.
  3. Pull chicken from heat and let meat rest.
  4. Mix together the radish mix in a small bowl and set aside.
  5. 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.

Recipe Notes

*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.