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A close-up handheld smartphone shot of chicken street tacos with char-edged tortillas. (Chicken Street Tacos)

Chicken Street Tacos with Crispy Seared Thighs and Creamy Guacamole

Authentic Chicken Street Tacos featuring diced chicken thighs with a dark reddish-brown spice rub, crispy seared edges, and smooth guacamole on charred yellow corn tortillas. A vibrant, handheld meal perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Thighs boneless, skinless, diced into 1/2-inch cubes
  • 2 tbsp High-Smoke Point Oil divided (avocado or grapeseed)
  • 1 tbsp Smoked Paprika
  • 1 tsp Ancho Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • 1/2 tsp Garlic Powder
  • 12 Yellow Corn Tortillas small, street-taco size
  • 2 large Avocados ripe
  • 1 tbsp Lime Juice freshly squeezed
  • 1/2 cup White Onion finely diced
  • 1/2 cup Fresh Cilantro freshly chopped
  • 2 whole Limes cut into wedges for serving

Equipment

  • 1 Cast Iron Skillet Essential for a high-heat sear.
  • 1 Chef's Knife For finely dicing onions and cilantro.
  • 1 Food Processor To achieve smooth, creamy guacamole.

Method
 

Prep and Rub
  1. Pat diced chicken dry with paper towels. In a bowl, combine chicken with smoked paprika, chili powder, cumin, salt, garlic powder, and 1 tbsp oil. Toss to coat thoroughly until chicken is a dark reddish-brown.
Cooking
  1. Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side without stirring, until crispy seared edges form and the interior is cooked through.
  2. Using tongs, place corn tortillas directly over a gas flame for 20 seconds per side until light char marks appear. Keep warm in a towel.
Guacamole and Assembly
  1. Blend avocado flesh, lime juice, and a pinch of salt in a food processor until smooth and creamy.
  2. Place chicken on warm tortillas. Top with a dollop of guacamole, diced white onion, and chopped cilantro. Serve with a lime wedge.

Notes

For the best sear, ensure the chicken is diced into small, uniform pieces to maximize surface contact.
If you don't have a gas stove, toast the tortillas in a hot, dry stainless steel pan.