Chicken street tacos totally loaded up! Juicy seasoned chicken breast, guacamole, pico de gallo and topped with a spicy and creamy homemade chipotle aioli.
This recipe was first published on August 14, 2017. Recipe received new photos on January 6, 2021, recipe remains the same.
These chicken street tacos taste like something right out of a 5 star Mexican restaurant! To say they are good, is an understatement. The chipotle aioli is where it’s at, this stuff is amazing.
These tacos are healthy and kid friendly too. You can easily make a little quesadilla out of the same ingredients if your kids don’t care for tacos.
But street tacos are kind of this newish trendy thing that you see everywhere now.
They are at restaurants, food trucks and hopefully now in your own kitchen!
What Is A Street Taco?
A street taco is a very minimalist taco. A corn tortilla, some meat, a little salsa and maybe some cabbage slaw or cilantro.
This type of taco uses a smaller tortilla, one that easily fits in your hand and you can eat on the go.
You’ll often find that a street taco comes with two tortillas because the point is to load them up with the fillings, so you don’t want it to break and get everywhere.
The second tortilla catches all of those spills from the first taco.
Are street tacos Healthy?
I like to think it’s the world’s healthiest taco.
The main ingredients are meat and vegetables.
Plus if you use a corn tortilla vs a flour tortilla helps too.
I try to keep certain items in my fridge at all times for the nights when I need something quick and easy to make. Chicken is a wonderful, healthy protein.
I keep frozen chicken on hand, always. So that way I can throw it in the fridge to defrost for later in the week. Or put in my instant pot because it’s magic and you can cook frozen chicken in it!
How Do You Make Chipotle Aioli?
Aioli on a taco is like whipped cream on top of hot chocolate.
It just makes the taco so much better! This chipotle aioli is zippy and creamy.
You only need a handful of ingredients, most of which you probably have on hand!
The only thing that may be missing from your cabinet is chipotle seasoning, but if you don’t have that you should grab some because it’s a very versatile spice in southwest cooking!
You’ll mix everything up in a bowl, let it chill a bit, this helps the flavors come together.
If you have a squeeze bottle (the kind you see ketchup or bbq sauce in at a restaurant) you can toss it in there so it’s easy to squeeze on the taco.
The guacamole used for these tacos is a super quick and easy recipe!
It’s just avocados, cilantro, some spices and lemon and lime juice. It really couldn’t get any easier.
I use the same easy guacamole in this recipe for southwest steak frites. Which is homemade steak fries topped with juicy steak, monterey jack cheese and guacamole.
If you want to make it ahead of time you can do that.
Since guacamole tends to turn brown after sitting, leave the avocado pit in the guacamole. This will keep it fresh and green.
Pico De Gallo
What are some of your favorite toppings you just cant live without? Mine is definitely pico de gallo.
In the summer it’s alway in my fridge at all times for easy snacking.
Its a relatively easy recipe as well, just like the guacamole. All you need is roma tomatoes (but really any tomato works), red onion, jalapeno, cilantro, lemon and lime juice and salt.
You’ll feel like you are at a Mexican restaurant when you take a bite. It’s so good!
- How long do these chicken street tacos take to make? These chicken street tacos take about an hour and a half to make, with prep and cook time. Keeping in mind if you are making the guacamole, pico de gallo and the aioli (which you can’t skip the aioli!).
- Can I use store bought pico de gallo and guacamole? Totally! The only thing I’d really push you to make is the chipotle aioli because it is insanely delicious. It works for fish tacos too.
- Can I use flour tortillas? If that’s what you want to use you can, but the corn tortillas give you so much more flavor and really are true to the street taco.
- How do I cook the tortillas? To get that darkened char effect, you need to get a skillet really hot and set them on there for just a minute or so. The transfer it to a hand towel to steam inside. If you leave the tortillas on too long they will get crispy and not soften.
more southwest recipes
- Crock Pot Chicken Enchiladas With Elote (Mexican Street Corn) – These are seriously amazing, the Mexican street corn is out of this world
- Skillet Carnitas Nachos – A quick and easy carnitas nacho recipe
- Easy Southwest Steak Frites and Guacamole – Tender steak, wedge cut seasoned fries, guacamole and and all covered in jack cheese
- Skillet Chicken Jalapeño Cream Cheese Enchiladas – A bit quicker than rolled up enchiladas
- Short Rib Enchiladas With Tomatillo Sauce – The tomatillo sauce is so easy to make, or you can use a jar if you want
- Freezer Friendly Chicken Tortilla Soup – the best freezer friendly chicken tortilla soup, this stuff is amazing
- Baked Elote Chicken Taquitos – Mexican street corn (elote) and juicy chicken all in a baked taquito, you have to try these!
- Sheet Pan Steak Totchos (tater tot nachos) – citrus and southwest marinated steak make these the best steak totchos
Chicken Street Tacos with Guacamole and Chipotle Aioli
- corn tortillas
- 2 chicken breasts
- 1 tbsp avocado oil
- pico de Gallo see notes below for recipe link
- sour cream
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 3/4 tsp chipotle powder *this is not chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/8 tsp oregano
- 1/8 tsp garlic powder
- 1/2 c mayo
- 1 tbsp dijon mustard
- 1 tbsp lime juice
- 2 avocados
- 1 tbsp lime juice
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 tbsp cilantro
- Preheat oven to 400
- Season the chicken breasts with the “chicken seasoning”
- Heat a skillet to medium heat with 1 tbsp avocado oil
- Sear the chicken breasts in the skillet for 3 minutes on each side
- Cover with foil and place the skillet in the oven for 25 minutes
- Prep the guacamole , pico de Gallo and chipotle aioli
- Remove chicken from the oven, let it rest 10 minutes before cutting
- Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way
- Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften
- Put together the tacos
- 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro
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