When it comes to Mexican cuisine, street tacos are an absolute favorite. There's just something about that combination of tender, flavorful meat, fresh toppings, and warm corn tortillas that makes them utterly irresistible. In this post, we'll guide you through making the perfect shredded Chicken Street Tacos with Salsa Verde using simple ingredients and a mouthwatering recipe that features easy-to-make (and easy-to-buy) rotisserie chicken. Bring the great flavors of a taco truck right into your own kitchen!
This is one of those recipes that is perfect for a cooked rotisserie chicken from Costco or your local market. Pre-cooked rotisserie chickens are usually tender and juicy and will save you the trouble of cooking the chicken yourself.
Alternatively, just cook a few boneless skinless chicken breasts and shred them. Boiling them is fine and sous-vide is also a good option. Cut the chicken breasts across the grain and then shred them. Boneless skinless chicken thighs also work well for this recipe.
This was inspired by my other recipes for Carnitas Tacos and Pork Belly Tacos.
Ingredients
- Shredded chicken
- Olive oil
- Salsa verde
- Fresh corn tortillas
- Jack cheese
- White onion
- Fresh cilantro
- Lime juice
- Lime wedges
See recipe card for quantities.
Instructions
Using rotisserie chicken is an easy way to make terrific street tacos. Once cooked, let the meat rest for a few minutes before chopping. This allows the juices to redistribute throughout the meat and that is the secret to juicy chicken. Shred the chicken into small pieces.
Salsa verde is easy to make and is so good on chicken. Just roast some tomatillos, onion and garlic then throw it in a blender with some fresh cilantro and it's done. Try this easy recipe for Roasted Tomatillo Salsa Verde.
Heat a cast iron skillet over medium-high heat. Add olive oil, the shredded chicken and about a cup of salsa verde to the shredded chicken and stir. Be generous with the salsa, the chicken will absorb a lot. Heat it through and add more salsa if it looks dry.
Warm your soft corn tortillas on a sheet pan in the oven or directly on a dry, medium-heated skillet for a 10-15 seconds on each side. The choice between corn and flour tortillas is a personal preference, so pick your favorite.
Homemade corn tortillas are so much better than any tortillas you can buy in a store and they are so easy to make. Mix some masa flour with some kosher salt and water, press them and cook for one to two minutes per side. Voila! You have fresh corn tortillas. If you have never made fresh corn tortillas, they are a treat. You will need to invest a few bucks in a tortilla press but it's well worth it. They are easy to find online.
Place your warm tortillas on a plate and add a generous spoonful of the chopped chicken mixture to each one. Top the chicken with chopped white onion and cilantro and serve with a squeeze of lime.
Variations
The street tacos in this recipe were made with salsa verde because it goes so well with chicken. They could also be made with red salsa.
Also try topping the chicken with salsa, pico de gallo, diced red onion, crumbled Cotija cheese, Mexican crema or a dollop of sour cream, or any of your favorite toppings. If you like it hot, add a touch of hot sauce.
Small corn tortillas are typically used for street tacos. The difference between regular tacos and street tacos is the size of the tortilla and the simplicity of the ingredients. The bigger the tortilla, the bigger the tacos.
Storage
Store leftover chicken meat in an airtight container in the refrigerator for up to 3 days.
Wrap Up
One bite of these homemade Mexican chicken street tacos, and you'll understand why they are a favorite street food. The combination of grilled chicken, fresh toppings, and warm tortillas is flavor combination that's simply irresistible. So, the next time you're craving some delicious Mexican street tacos, skip the trip to food truck and make this fantastic recipe at home. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Chicken Tacos with Salsa Verde Recipe
Ingredients
- 1 tablespoon olive oil
- 2 chicken breast cooked and shredded rotisserie
- 1 cup salsa verde see separate recipe
- 6 corn tortillas homemade are best
- ½ cup jack cheese
- ¼ cup white onions chopped
- ¼ dcup cilantro chopped
Instructions
- This is one of those recipes that is perfect for pre-cooked rotisserie chicken from your local market. If not available, then just cook two chicken breast until done and shred them. Boiling them is fine. Sous-vide is also a good option.
- Cut the chicken across the grain and then shred it.
- Add the chicken to a non-stick fry pan over medium heat. Add about a cup of salsa verde to the shredded chicken and stir. Don't be stingy with the salsa. The chicken will absorb a lot.
- Heat up the tortillas. I like to heat them on a non-stick griddle over medium heat for about two minutes per side. Alternatively, just make fresh tortillas. They are much better and easy to make.
- Scoop some chicken into a tortilla and top with jack cheese. Sprinkle with chopped onions and cilantro and serve with lime wedges.
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