# Mexican Street Tacos

Authentic Mexican street tacos topped with a spicy salsa, onions, cilantro, and a squeeze of lime.

- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 6 chicken thighs
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tbsp parsley flakes
- 1.5 tsp cumin
- 2 tsp chili powder
- 2 tbsp chipotle pepper sauce
- 1 lime juice
- 0.5 orange juice
- 5 crushed garlic cloves
- 0.5 sliced onion
- 1 handful cilantro
- 1 tbsp olive oil
- 2 jalapeños
- 1 piece onion
- 5 garlic cloves
- 1 avocado
- 0.5 cup water
- 1 to taste salt
- 1 tbsp oil
- 2 tbsp oil
- tortillas
- 0.5 onion, thinly sliced
- 0.5 onion, finely chopped
- cilantro, finely chopped
- lime

## Instructions

1. To a large bowl, add the chicken thighs and season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder, and chipotle pepper sauce.
2. Add the juice of one lime and the juice of half an orange to the chicken.
3. Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of olive oil to the bowl with the chicken and mix it all together.
4. Let the chicken marinate in the fridge overnight or at least an hour.
5. For the green salsa, fry the jalapeños, onion, and garlic until roasted.
6. Blend the roasted jalapeños, onion, and garlic with cilantro, one avocado, some water, and salt to taste until creamy and smooth. Add enough water to achieve the desired consistency.
7. To cook the chicken thighs, fry them on each side for 7 minutes until they have grill marks and are fully cooked.
8. Let the chicken rest for 10 minutes.
9. Chop the rested chicken into small pieces.
10. In the same pan that the chicken was cooked in, fry the tortillas.
11. For the toppings, thinly slice half an onion and fry it until caramelized.
12. Finely chop the other half of the onion and the cilantro into small pieces.
13. Assemble the tacos by topping the tortillas with a spoonful of the chicken, the chopped onion and cilantro, the salsa, and a squeeze of lime.

## Equipment

- large bowl
- large frying pan

## Tips

- Let the chicken marinate in the fridge overnight or at least an hour.
- For the salsa, add enough water to blend until creamy and smooth, not too thick or too watery.
- Let the cooked chicken rest for 10 minutes before chopping.
- Lightly fry the tortillas in the same pan the chicken was cooked in.

## Source

- Original video: https://www.tiktok.com/t/ZP89qYVWA/
- Recipe page: https://www.cliprecipe.com/recipe/20ea4bc6-51c7-4026-b6bb-d7ecfc971db6
- Extracted: 2026-02-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt