Hamdi Saidani This delicious recipe for Joanna Gaines’ Chicken Street Tacos is a quick and simple meal perfect for busy weeknights or casual gatherings. Packed with flavorful, juicy chicken and topped with zesty onion salsa, it’s a flexible dish you can customize with common ingredients like avocado or cheese. Ready in no time, it’s always a crowd-pleaser!
Recipe Ingredients:
FOR THE ONION SALSA:
- 1 large white onion, finely diced
- 1 jalapeño, minced (remove seeds and ribs for less heat)
- 1 large garlic clove, minced
- 1 handful cilantro, minced
- 1 pinch kosher salt
- 1 lime, juiced
FOR THE CHICKEN STREET TACOS:
- 1 pound boneless skinless chicken breasts
- 1 pound boneless skinless chicken thighs
- 2½ tablespoons street taco seasoning
- olive oil spray, or avocado oil spray
- 18 soft corn tortillas
How To Make Chicken Street Tacos?
- Make the Onion Salsa: In a medium bowl, combine the diced onion, minced jalapeño, garlic, cilantro, salt, and lime juice. Toss to mix well and set aside.
- Prepare the Chicken: Finely mince the chicken breasts and thighs with a sharp knife. This will take about 25-30 minutes. Transfer the minced chicken to a large bowl, add the taco seasoning, and mix until evenly coated.
- Cook the Chicken: Heat a large 12-inch (30cm) skillet over medium-high heat. Spray with olive or avocado oil. Once hot, add the seasoned chicken in an even layer. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink, about 12-15 minutes. Add salt to taste if needed.
- Warm the Tortillas: Heat a large griddle over high heat and lightly spray with oil. Toast the corn tortillas for a few seconds on each side until warm and slightly crispy.
- Assemble the Tacos: Fill the warm tortillas with the cooked chicken. Top with the onion salsa and any other desired toppings, such as avocado slices, grated cheese, or a dollop of sour cream.
Recipe Tips:
- Finely Mince the Chicken: Use a sharp knife to mince the chicken finely. This helps the chicken cook evenly and gives your tacos the perfect texture.
- Don’t Skip the Salsa: The onion salsa adds a zesty, fresh flavor that balances the richness of the chicken. Make it first to allow the flavors to blend while you cook.
- Toast the Tortillas: Lightly toasting the tortillas makes them warm, slightly crispy, and less likely to tear when filled.
- Season Generously: Make sure the chicken is well-coated with the taco seasoning for maximum flavor. Add salt to taste while cooking to enhance the seasoning.
- Serve Immediately: For the best taste, assemble the tacos and serve right away while the chicken is hot and the tortillas are fresh off the griddle.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken and onion salsa cool to room temperature. Store the chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas in a sealed bag to prevent them from drying out.
- Freeze: The cooked chicken can be frozen in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight before reheating
- Reheat: Heat the chicken in a non-stick skillet over medium heat, stirring occasionally, for 5-7 minutes. Warm tortillas in the same pan for a few seconds on each side.
Nutrition Facts
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 570mg
- Potassium: 220mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 15g
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Joanna Gaines Chicken Street Tacos
Description
This delicious recipe for Joanna Gaines’ Chicken Street Tacos is a quick and simple meal perfect for busy weeknights or casual gatherings. Packed with flavorful, juicy chicken and topped with zesty onion salsa, it’s a flexible dish you can customize with common ingredients like avocado or cheese. Ready in no time, it’s always a crowd-pleaser!
Ingredients
FOR THE ONION SALSA:
FOR THE CHICKEN STREET TACOS:
Instructions
- Make the Onion Salsa: In a medium bowl, combine the diced onion, minced jalapeño, garlic, cilantro, salt, and lime juice. Toss to mix well and set aside.
- Prepare the Chicken: Finely mince the chicken breasts and thighs with a sharp knife. This will take about 25-30 minutes. Transfer the minced chicken to a large bowl, add the taco seasoning, and mix until evenly coated.
- Cook the Chicken: Heat a large 12-inch (30cm) skillet over medium-high heat. Spray with olive or avocado oil. Once hot, add the seasoned chicken in an even layer. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink, about 12-15 minutes. Add salt to taste if needed.
- Warm the Tortillas: Heat a large griddle over high heat and lightly spray with oil. Toast the corn tortillas for a few seconds on each side until warm and slightly crispy.
- Assemble the Tacos: Fill the warm tortillas with the cooked chicken. Top with the onion salsa and any other desired toppings, such as avocado slices, grated cheese, or a dollop of sour cream.
Notes
- Finely Mince the Chicken: Use a sharp knife to mince the chicken finely. This helps the chicken cook evenly and gives your tacos the perfect texture.
- Don’t Skip the Salsa: The onion salsa adds a zesty, fresh flavor that balances the richness of the chicken. Make it first to allow the flavors to blend while you cook.
- Toast the Tortillas: Lightly toasting the tortillas makes them warm, slightly crispy, and less likely to tear when filled.
- Season Generously: Make sure the chicken is well-coated with the taco seasoning for maximum flavor. Add salt to taste while cooking to enhance the seasoning.
- Serve Immediately: For the best taste, assemble the tacos and serve right away while the chicken is hot and the tortillas are fresh off the griddle.
Joanna Gaines Chicken Street Tacos
