Chicken Street Tacos are spicy, crunchy and one of the easiest recipes you’ll ever make.
Too soon to share another Mexican dish? I hope not.
Two more days until Cinco de Mayo and I just had to share these Chicken Street Tacos.
Have you ever stopped by the taco vendors that are on street corners? If not, you should! So good! We have several around the city and they are heavenly. You can’t beat an authentic street taco.
These are my version of street tacos and they were a big hit in our house.
The tacos begin with cold, shredded chicken. I like to cook a bunch of chicken breasts in a slow cooker, shred and then freeze. I’ll do a post about it very soon. You can use a rotisserie chicken, canned chicken or cook a few chicken breasts and then shred and cool. The key to these tacos are the spices and the cabbage. Oh, the cabbage! The cabbage gives the tacos a great crunch and the spices give them a nice bit of heat without being too spicy.
- 2 cups chicken, cold, cooked and shredded
- 1½ teaspoon paprika
- 1½ teaspoon cumin
- ½ teaspoon chili powder
- salt and pepper, to taste
- 3 garlic cloves, mined
- 2 tablespoons olive oil
- 6-8 corn tortillas, warmed
- Toppings: cabbage, avocado, red onion, cilantro, hot sauce or salsa
- In a medium-sized bowl combine the chicken and the spices.
- In a saute pan add the olive oil and heat over medium heat. Place the chicken into the pan and saute till warm about 5-10 minutes.
- Serve with warm tortillas and toppings of your choice.