Joanna Gaines Chicken Street Tacos

Joanna Gaines Chicken Street Tacos are a fresh Mexican-style dinner. This family favorite uses minced chicken breast and thighs seasoned with smoky spices and topped with a zesty white onion, jalapeño, and lime salsa.

If you do nothing else, mince the raw chicken into tiny pieces with a sharp knife. That’s the difference between a chunky stir-fry and an authentic street taco texture that holds the seasoning on every single edge. It takes a bit of time to hand-chop two pounds of meat, but the way it crisps up in the pan makes the effort worth it.

The mix of dark and white meat is doing more work than you’d think here. Using only breast meat would leave the tacos dry, but the thighs add enough fat to keep everything juicy while it sears. I made these for a backyard hang last summer, and the onion salsa was so bright it cut right through the richness of the seasoned meat.

Joanna Gaines Chicken Street Tacos Ingredients

For the Onion Salsa:

• 1 large white onion, finely diced
• 1 jalapeño, minced (remove seeds for less heat)
• 1 large garlic clove, minced
• 1 handful fresh cilantro, minced
• 1 pinch kosher salt
• 1 lime, juiced

For the Tacos:

• 1 pound (450g) boneless skinless chicken breasts
• 1 pound (450g) boneless skinless chicken thighs
• 2 1/2 tablespoons street taco seasoning
• Olive oil spray or avocado oil spray
• 18 small corn tortillas

How To Make Joanna Gaines Chicken Street Tacos

• 1. Mix the salsa: Stir the diced onion, minced jalapeño, garlic, and cilantro together in a medium bowl. Squeeze the lime juice over the top and add a pinch of salt, then let it sit so the onion loses its sharp bite while you prep the meat.
• 2. Mince the chicken: Place the chicken breasts and thighs on a sturdy cutting board and chop them into very small, pebble-sized pieces. You want the meat to be uniform so it cooks at the same rate and fits easily into the small tortillas.

This part is a project and will likely take you about 25 minutes of steady chopping. Using a heavy chef’s knife makes the job easier, and keeping the meat very cold helps you get those clean, small cuts without the chicken sliding around.

• 3. Season the meat: Toss the minced chicken into a large bowl and sprinkle the taco seasoning over the top. Use your hands or a large spoon to mix it until every tiny piece of meat is fully coated in the spices.
• 4. Sear the chicken: Heat a large skillet over medium-high heat and give it a good coating of oil spray. Spread the chicken out in an even layer and let it cook for about 12 to 15 minutes, stirring just enough to brown the edges until no pink remains.
• 5. Toast the tortillas: Set a griddle or a clean skillet over high heat and lightly spray it with oil. Lay the corn tortillas down for just a few seconds on each side until they’re warm and develop a few charred spots.
• 6. Build the tacos: Spoon a generous amount of the hot chicken into the center of each toasted tortilla. Top them immediately with the onion salsa so the cold lime juice hits the warm meat and creates a fresh sauce right on the taco.

Recipe Tips

• Chill the meat before chopping: Put the chicken in the freezer for about 15 minutes before you start mincing. It firms up the texture just enough so your knife can glide through the meat instead of tearing it, which saves you a lot of frustration.
• Don’t crowd the skillet: If your pan isn’t big enough to hold all the minced chicken in a thin layer, cook it in two batches. Piling it too deep will cause the meat to steam in its own juices rather than getting those crispy, browned edges that define a great street taco.
• Make the salsa first: The raw onion needs at least 20 minutes to sit in the lime juice and salt. This process, called quick-pickling, mellows the harsh sulfur flavor of the onion and turns it into a sweet, tangy topping that won’t overpower the chicken.
• Double up the tortillas: If your corn tortillas feel thin or tear easily, use two per taco just like the street vendors do. It provides a sturdier base for the heavy minced meat and prevents the bottom from falling out while you’re eating.
• Adjust the jalapeño heat: Scrape out every bit of the white ribs and seeds from the pepper if you want a mild flavor. Most of the spice lives in those parts, so removing them lets you enjoy the green, grassy taste of the jalapeño without the burn.
• Keep the tortillas covered: As you toast the corn tortillas, tuck them into a clean kitchen towel or a tortilla warmer. They dry out and get brittle very fast, but the trapped steam keeps them soft and pliable until everyone is ready to eat.

What To Serve With Chicken Street Tacos

A side of Mexican street corn or a simple bowl of black beans goes perfectly with these. The tacos are savory and acidic, so something creamy or earthy helps round out the plate.

Fresh avocado slices or a scoop of cool sour cream can be added right on top to mellow out the jalapeño heat. If you want a drink, a cold hibiscus tea or a lime soda is great for washing down the spices.

How To Store Chicken Street Tacos

• Fridge: Keep the cooked chicken and the onion salsa in separate airtight containers for up to 3 days. Storing them together will make the meat soggy and turn the onions mushy, so keep the wet and dry parts apart.
• Reheat: The best method for the chicken is a quick toss in a hot skillet with a tiny drop of oil to bring back the crisp edges. You can use a microwave for a minute if you’re in a rush, but the meat won’t have that signature seared texture.
• Freeze: You can freeze the seasoned, cooked chicken in a freezer bag for up to 2 months. I don’t recommend freezing the onion salsa because the lime and cilantro will turn into a watery mess once they thaw out.

Joanna Gaines Chicken Street Tacos Nutrition Facts

Per serving (3 tacos):

• Calories: 410 kcal
• Protein: 32g
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 3g
• Sodium: 640mg

FAQs

Check out More Recipes:

• Joanna Gaines Beef Enchiladas
• Joanna Gaines Meat Pies
• Joanna Gaines Jalapeno Drip Jam Recipe