Hamdi Saidani This Joanna Gaines Chicken Street Tacos recipe is one of the easiest and best Mexican street tacos recipes you can find. The shredded chicken is seasoned with chili powder, cumin, and garlic powder. The filling includes corn, crumbled Cotija cheese, and fresh cilantro, all flavored with lime juice. You can make this dish a day ahead and reheat it the next day, making it convenient for busy schedules.
Note: This Chicken Street Tacos recipe is available in the “Magnolia Cookbook Volume 2” on page 831.
Chicken Street Tacos Ingredients
For Shredded Chicken:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 6 boneless, skinless chicken breasts (6 to 8 ounces each)
- ½ cup chicken broth
For Tacos:
- One 15.25-ounce can of corn kernels drained
- ½ cup crumbled Cotija cheese
- ½ cup Pickled Red Onion
- ¼ cup chopped fresh cilantro
- Juice of 2 small limes
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 to 10 corn tortillas, homemade or store-bought
How To Make Chicken Street Tacos
- Preheat Oven: Start by setting your oven to 375°F. This ensures it’s hot and ready for your chicken.
- Mix Chicken Spices: In a small bowl, combine chili powder, ground cumin, kosher salt, garlic powder, freshly ground black pepper, and smoked paprika. Stir them together to create a uniform spice blend.
- Season The Chicken: Place the chicken breasts in a 9×13-inch baking dish. Sprinkle the spice mixture evenly over both sides, patting it down so it sticks to the chicken.
- Add Chicken Broth: Slowly pour the chicken broth into the dish, aiming for the sides to avoid washing off the spices.
- Cook The Chicken: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes.
- Cool and Shred Chicken: Once baked, remove the chicken and let it rest for 5 minutes. Use two forks to shred it into bite-sized pieces. Mix the shredded chicken back into the juices in the baking dish to keep it moist.
- Prepare Taco Filling: In a medium bowl, mix drained corn kernels, crumbled Cotija cheese, pickled red onion, chopped fresh cilantro, lime juice, chili powder, kosher salt, and freshly ground black pepper.
- Char the Tortillas: Heat a skillet over medium-high heat. Add one tortilla at a time, cooking for 1 minute on each side until they start to brown but remain soft.
- Assemble Tacos: Lay a charred tortilla flat on a plate. Layer with shredded chicken, followed by a spoonful of the corn and Cotija mixture.
- Final Touches: For added flavor, sprinkle extra cilantro or a squeeze of lime, if desired.
- Serve Immediately: These tacos are best enjoyed hot. Serve them as soon as they’re assembled.
What To Serve With Chicken Street Tacos
The best dishes to serve with Chicken Street Tacos are guacamole, salsa, Mexican rice, refried beans, grilled vegetables, corn on the cob, tortilla chips, and a fresh fruit salad.
How Long Does Leftover Chicken Street Tacos Last
Leftover Chicken Street Tacos can last in the fridge for about 3 to 4 days. Simply store the shredded chicken and toppings separately in airtight containers to keep them fresh.
How To Make Chicken Street Tacos Ahead
You can make Chicken Street Tacos a day in advance. Prepare the filling and shredded chicken and store it in its juices in an airtight container.
The next day, reheat the chicken on the stovetop and assemble the tacos.
Chicken Street Tacos Nutrition Facts
- Calories: 110
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 30mg
- Sodium: 240mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Protein: 11g
Try More Joanna Gaines Recipes:
Joanna Gaines Chicken Street Tacos
Description
This Joanna Gaines Chicken Street Tacos recipe is one of the easiest and best Mexican street tacos recipes you can find. The shredded chicken is seasoned with chili powder, cumin, and garlic powder. The filling includes corn, crumbled Cotija cheese, and fresh cilantro, all flavored with lime juice. You can make this dish a day ahead and reheat it the next day, making it convenient for busy schedules.
Joanna Gaines Chicken Street Tacos Ingredients
For Shredded Chicken:
For Tacos:
How To Make Joanna Gaines Chicken Street Tacos
- Preheat Oven: Start by setting your oven to 375°F. This ensures it’s hot and ready for your chicken.
- Mix Chicken Spices: In a small bowl, combine chili powder, ground cumin, kosher salt, garlic powder, freshly ground black pepper, and smoked paprika. Stir them together to create a uniform spice blend.
- Season The Chicken: Place the chicken breasts in a 9×13-inch baking dish. Sprinkle the spice mixture evenly over both sides, patting it down so it sticks to the chicken.
- Add Chicken Broth: Slowly pour the chicken broth into the dish, aiming for the sides to avoid washing off the spices.
- Cook The Chicken: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes.
- Cool and Shred Chicken: Once baked, remove the chicken and let it rest for 5 minutes. Use two forks to shred it into bite-sized pieces. Mix the shredded chicken back into the juices in the baking dish to keep it moist.
- Prepare Taco Filling: In a medium bowl, mix drained corn kernels, crumbled Cotija cheese, pickled red onion, chopped fresh cilantro, lime juice, chili powder, kosher salt, and freshly ground black pepper.
- Char the Tortillas: Heat a skillet over medium-high heat. Add one tortilla at a time, cooking for 1 minute on each side until they start to brown but remain soft.
- Assemble Tacos: Lay a charred tortilla flat on a plate. Layer with shredded chicken, followed by a spoonful of the corn and Cotija mixture.
- Final Touches: For added flavor, sprinkle extra cilantro or a squeeze of lime, if desired.
- Serve Immediately: These tacos are best enjoyed hot. Serve them as soon as they’re assembled.
