In the world of chicken leftover recipes, my scrumptious Chicken Street Tacos are pretty near perfection. Tender, juicy chicken, some crunchy red onion, cilantro, queso fresco and tangy lime juice in freshly charred corn tortillas.
This yummy street taco recipe is delicious proof that dinner in minutes is possible when you cook from planned leftovers! And, since I use corn tortillas, the street tacos are gluten free.
Today, I made my Mexican street taco with slow cooker southwest chicken. The beauty is that they can be made with ANY chicken leftovers. Whether they’re intentional leftovers you planned for or just some unexpectedly left from a meal.
My leftovers were intentionally planned, so I would be able to be able to create this boldly flavorful street taco meal and a to-die-for barbecue chicken pizza, this week.
Cooking once, to eat many times, makes great time AND budget sense. Eating one of my DELISH Chicken Street Tacos is going to make a believer out of you!
What Are Street Tacos?
I love ALL tacos! Seriously, I never met a taco I couldn’t be friends with. 😋 But, of all the varieties, I have to say the simple, flavor-bomb of a Mexican street taco is my favorite.
Mexican street tacos have nothing to hide behind. They don’t have a ton of garnishes and sauces. You CAN add them. But in a traditional street taco, it’s all about a TINY, beautifully charred corn tortilla; tender, juicy meat; a sprinkle of cilantro and maybe some queso fresco.
And then … that glorious fresh lime juice drizzled over everything to add some zip. The lime is a zingy sour note to meld with all the spicy, savory elements and pulls those flavors into craveable harmony. Taco heaven, my friends. Simple. Taco. Perfection.
Now you only need to learn how to make a slushy to serve with these delicious street tacos and your kids will think you got them takeout for dinner, anyway!
Where Did Street Tacos Get Their Name?
Mexican Street tacos are something you would literally purchase from cart vendors on city sidewalks and streets. So the name makes perfect sense.
You can still buy them from street vendors, but, today there are many more options. Including making your own at home.
Hold the tiny chicken tacos in one hand and eat them as you walk down the street. They are a portable meal that allows you to eat without making a mess. Street tacos pack tons of flavor into just a few delicious mouthfuls.
Street taco recipes have gained popularity, over the last decade or so, and you’ll find them featured in many drive-thrus and even sit down restaurants, now. It’s no wonder! They are quick and easy. Made well, these mini tacos are utterly delicious!
The Ingredients
For my street taco of choice, chicken, you only need six ingredients. And if you’ve done it like I taught you, the cooking is already done! Check out this simple line-up.
- Pre-Cooked Chicken (rotisserie chicken or one of my batch-cooked recipes [see below] )
- Small Corn Tortillas (6″ or less) I always buy gluten free.
- Red Onion
- Cilantro
- Queso Fresco
- Fresh Limes
Meat Options for Street Taco Recipes
I LOVE chicken street tacos! But, chicken isn’t the only choice when making a good street taco.
For instance, my Slow Cooker Pork Carnitas are a smash hit, flavor-packed, home run when nestled into street tacos.
Beef is another great option for a scrumptious street taco. Brown up ground beef flavored with homemade taco seasoning or spicier Southwest seasoning for a deliciously memorable street taco meal. In the beef category, grilled flank steak, flat iron steak or carne asada are all tender and flavorful street taco fillings, too.
Some people enjoy fish or shrimp in street tacos. Variety is the spice of life, right? Customize your street tacos to include what your family loves most.
Whichever meat you decide to use, having it pre-cooked as an intentional leftover is going to save you tons of time when getting dinner on the table.
Cooking for Intentional Leftovers
Throughout the posts and recipes on this blog, I have mentored and coached you to take the time you already spend cooking a meal, and maximize it, by making intentional leftovers.
When you double a recipe that you’re already making, it doesn’t take any more time in the kitchen. And, in the end you have food for two, three or even more meals, already prepared. You actually save yourself time the rest of the week or even the month.
This easy, delicious Chicken Street Taco recipe is me practicing what I preach! I cooked Slow Cooker Southwest Chicken, last week. We enjoyed the meal and I froze the leftovers.
Now, tonight … Dinner in minutes, without a drive-thru. I saved time, money and improved on the healthfulness of our family meal over any kind of takeout fare!
FAQs About Leftovers
Prepped chicken for the freezer in zip top freezer bags. All it needs are the labels. Be certain you are buying bags designed for the freezer and not just plain zip top bags when freezing chicken leftovers. Silicone zip top freezer bags [affiliate link] are another popular freezer alternative that helps prevent freezer burn.
The USDA says all leftovers that are properly stored in air-tight containers will last in the fridge for up to four days. The same leftovers, properly sealed, can be kept in the freezer up to four months. This rule also applies to chicken leftovers.
There are more ways to create brand new and delicious meals from leftovers than I could possibly count. Sign up for my FREE Making Homemade Easy Newsletter. Be updated with new recipes and leftover ideas, every Friday morning. And receive my Leftovers Cheat Sheet absolutely FREE for signing up. It has 40+ dinner ideas for using up leftovers.
This chicken is stored in Rubbermaid Brilliance containers [affiliate link] for the fridge. I love that they’re clear so I can immediately see what’s in them. They have air-tight seals, they’re stackable for neat storage and they come in lots of sizes.
I am careful when I pre-prep chicken to use a method that leaves it tender and juicy. Then I slice the chicken thinly and store it, along with its juices, in a storage container that fits the job.
Storing chicken leftovers properly means I have no dry, tough, stringy shredded chicken. I’m left with beautifully tender chicken pieces and slices that can be used in any flavor-packed and easy dinner recipe!
If you like shredded chicken, of course, go ahead and make some. Shredded chicken is just not my personal preference, as I find it tends to be drier. And I’m not a huge fan of the texture.
My Favorite Ways to Create Chicken Leftovers
Southwest Chicken is savory, spicy, juicy and tender. It’s created in the slow cooker, so hands-on work is minimal. It translates well to any leftover makeover recipe that benefits from a spicy kick. Think all your favorite Mexican dishes, quick stir-fries, pizza and more. Southwestern Chicken is gluten free and dairy free and it’s scrumptious in Street Tacos.
Slow Cooker Chicken Breasts are simple to prepare and delicious. They are seasoned with my Best All Purpose Seasoning and cooked in the slow cooker, to create juicy, tender slices for quick and easy meals. If a recipe calls for pre-cooked chicken, slow cooker chicken breasts are perfect! Gluten free and dairy free. This is a super kid-friendly recipe that’s not “picey”, as my grandkids used to say. It’s great when you need a milder street tacos recipe for the littles.
Perfect Baked Chicken Breasts are roasted on a sheet pan in 20-25 minutes. They also use my Best All Purpose Seasoning for mouthwatering flavor that can translate to any chicken recipe. If you didn’t think baked chicken breasts could be juicy and tender, you must try this delicious recipe. This is another mild, but flavorful, kid-friendly chicken recipe that is delicious when you make Street Tacos and so many other dishes.
Easy Roast Chicken is my favorite recipe for roasting a whole chicken. The post shows you how to spatchcock (butterfly) the bird for quicker and more even cooking. Easy roast chicken is savory and herbaceous with only a handful of ingredients. The leftovers are perfect for all your favorite pre-cooked chicken recipes.
Rotisserie Chicken Lets face it. Some nights are just a bust and you need quick and easy. A rotisserie chicken from the market still gets your dinner done quickly, without having to resort to takeout. Even if you’re making street tacos for homemade “takeout”!
How to Make Street Tacos
- Cook the corn tortillas in a dry skillet over medium-high heat. 30 to 60 seconds per side is usually more than enough. You want a few darker spots and a little caramelization/char around the edges.
- Place each cooked corn tortilla inside a folded kitchen towel to keep them warm and soft. Or you can use my preferred method. I don’t own an outdoor griddle, but I love this taco rack [affiliate link] designed for one. I place each cooked corn tortilla into a spot in the rack. They hold there shape better and they’re so much easier to fill. Plus, because of the silicone handles I can put the whole rack in the oven to rewarm the shells if they get too cool before I fill them. Or I can heat an entire rack of six filled Chicken Street Tacos.
- Add filling to each shell. I like to use a generous portion of juicy chicken. I probably add around 1/3 cup of sliced chicken pieces to each corn tortilla.
- Then I add mere sprinkles, (1 teaspoon) of minced red onion.
- After that a sprinkle of crumbled queso fresco cheese, a few chopped cilantro leaves and a wedge of lime. I let everyone add their own lime juice, so it’s perfect for their specific tastes.
That’s it! A classic Chicken Street Taco!
What to Serve with Chicken Street Tacos
Chicken Street Tacos are a fabulous lunch or dinner all year round! You can serve them all on their own, but you can also complement them with some spectacular side dishes, salads, and beverages that will take your meal next level!
You can never beat a soda with tacos, but if you’re feeling the need to beat the heat with something cool and refreshing this luscious Bahama Mama Tropical Smoothie is a favorite of my kids and grandkids! Grab my friend Jessica’s simple and delicious recipe over at Easy Homemade Life.
There are some obvious options for fantastic side dishes, too. Try my slow cooker refried beans, charro beans and 10-Minute Mexican Rice.
Our favorite salads to have with chicken street tacos are Bell Pepper Salad, Shirazi Salad, House Salad, Coleslaw with Homemade Coleslaw Dressing, Asian Cucumber Salad, Strawberry Cottage Cheese Salad, Mandarin Orange Salad, Loaded Baked Potato Salad, Broccoli Cauliflower Salad, Mexican Macaroni Salad or classic Potato Salad.
Make Them Your Own
There are no street taco police and no rules that say you can’t get creative and customize your chicken street tacos to be all about everything you love.
If you like flour tortillas better than corn tortillas, go for it! And, make the toppings and garnishes all about you!
Use parsley instead of cilantro. Add some homemade refried beans, black beans, charred corn, olives, pico de gallo, avocado or even lettuce and tomato. (Though we’re definitely wandering into plain old taco territory at this point. lol)
Try some different sauces if you, or your littles, are not fans of lime juice. Use my Avocado Ranch Salad Dressing, instead. Or, grab the recipe for my Southwest Dressing and drizzle some on for an added spicy kick.
Enjoy, my friend! Eat chicken street tacos and have a wonderfully blessed week!
P.S. Make intentional leftovers! lol
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Chicken Street Tacos
- Total Time: 20 minutes
- Yield: 6 tacos 1x
- Diet: Gluten Free
Description
In the world of chicken leftover recipes, my scrumptious Chicken Street Tacos are pretty near perfection. Tender, juicy chicken slices and pieces (not shredded chicken); some crunchy red onion, cilantro, queso fresco and tangy lime juice in a freshly charred corn tortilla. This yummy street taco recipe is delicious proof that dinner in minutes is possible when you cook from planned leftovers!
Ingredients
- 6 corn tortillas (6″ or less)
- 2 cups leftover chicken, thin slices and pieces (Thin slices are more juicy than shredded chicken.)
- 2 Tablespoons red onion, minced
- 1 or 2 Tablespoons cilantro, chopped
- 1 or 2 Tablespoons queso fresco cheese, crumbled
- 1 lg. lime, cut into 6 wedges
Instructions
- Cook the corn tortillas in a dry skillet over medium-high heat. 30 to 60 seconds per side is usually more than enough. You want a few darker spots and a little caramelization/char around the edges.
- When both sides are cooked you can place each taco inside a folded kitchen towel to keep the warm and soft. Or you can use my preferred method. I don’t own an outdoor griddle, but I love this taco rack [affiliate link] designed for one. I place each cooked corn tortilla into a spot in the rack. They hold there shape better and they’re so much easier to fill. Plus, because of the silicone handles I can put the whole rack in the oven to rewarm the shells if they get too cool before I fill them. Or I can heat an entire rack of six filled Chicken Street Tacos.
- Add filling to each tortilla, starting with the chicken. (If the chicken is leftover from the fridge, warm it a few seconds in the microwave or in a skillet on the stove top.) Add around 1/3 cup of sliced chicken pieces to each corn tortilla.
- Sprinkle (1 teaspoon) of minced red onion over the chicken in each street taco.
- Sprinkle crumbled queso fresco cheese, a few chopped cilantro leaves and a wedge of lime, next. (Leave the lime squeezing to each individual person, so they get the amount they want.)
Notes
Serve with Homemade Refried Beans or Mexican Rice. A big slice of watermelon makes a great side for spicy Chicken Street Tacos, too!
Try alternative toppings like: homemade refried beans, black beans, charred corn, olives, pico de gallo or even lettuce and tomato.
Sub in beef, pork or even fish for the chicken. Use chicken thighs, shredded chicken or grilled chicken. ( I do think that shredded chicken tends to be more dry and stringy. Prepare it carefully to get juicy results.)
Get creative and make the tacos your own.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Chicken, Main Dish, Mexican
- Method: stove top and/or microwave
- Cuisine: Mexican American
Salads to Serve it With
- Bell Pepper Salad, Easy Delicious and Crunchy
- Shirazi Salad (Easy Persian Cucumber Salad)
- Coleslaw with Homemade Coleslaw Dressing
- Asian Cucumber Salad
- Mandarin Orange Salad | Easy 5‑Ingredient Orange Jello Salad
- Loaded Baked Potato Salad Recipe
- Easy Delicious Broccoli Cauliflower Salad Recipe
- Potato Salad | My Secret Ingredient to Make it Perfect
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I hate wasting food, so this was perfect for me. I loved the Southwest chicken and my family have already asked for it again – thank you!
Mandy, intentional leftovers are kng in my kitchen! I love being able to create so many delicious meals from one recipe. Happy you enjoyed the Southwest chicken in these tacos. It’s my favorite!
AMAZING!!!! SO tasty and I love that this is made with leftover chicken – it’s a perfect meal for the meal plan!!! Adding it to my rotation for sure.
Thank you, Ali! I’m happy you liked them.
Luckily, I had some leftovers in the fridge from roast chicken. What a perfect way to use them up! Not only did this give me a quick and easy weekday meal, but it also helped reduce food waste.
Yay for quick and easy weeknight dinners! I’m happy the recipe has served you well. Angela!
I usually have a lot of chicken leftovers, so I made this tonight with shredded peanut chicken I had. It was light, bright, and the queso fresco gave this a lovely creamy touch. Definitely will make again!
Ksenia, I’m so glad you enjoyed it and have made the recipe your own!
These are so easy and delicious! I love that they’re so versatile too—you can use almost any meat, or even veggies.
Jane, you’re absolutely right! Delicious and simple are a great combo. Right?
This recipe was so good! I wasn’t sure what to do with my leftover chicken from Cinco de Mayo and went with this one. I’m happy I did! thanks
Darcey, that’s awesome! So happy your leftovers were put too good use.
I served it with black beans and lots of cilantro and there were gone in no time. I love the idea of using leftover chicken.
Vladka, that sounds delicious! And yes, leftovers never tasted so good.
I LOVE that this is all made with leftovers! It makes busy days with kids baseball so much easier and everyone loves street tacos!
Me, too, Shelby. It brings new life to something instead of just reserving it. Happy you’re enjoying the tacos!
I was looking for a leftover recipe, and I finally found one! This is a genius idea, thanks.
Vladka, thank you! I’m happy you found us and the recipe!
I must apologize; half of the taco filling never made it to the tacos because I ate it as I was cooking it. I couldn’t wait – it looked and (oh my) it tasted SO good! Will I be making these again – hell, yes!!
lol That’s a common issue when using my Southwest Chicken for the filling, Mandy! I can relate completely. Thank you!
This chicken street taco is amazing. I always have leftover chicken and this is the perfect way to use it up. Love all the flavors!
Thanks, MacKenzie. And I 100% agree!
We made your chicken street tacos for our Taco Tuesday taco board – delish! Thank you!
So glad they were a hit, Sandy!
Such a great way to use up leftovers! I love these chicken tacos so much
Thank you! I’m glad to hear it!
Chicken tacos are my favorite. This is a flavorful recipe and easy to make. It got all thumbs up from my fam
Thank you, Paula! I’m so happy your family enjoyed it.
Thank you for this delicious recipe! I love recipes where I can use leftovers! And thanks also for the sauces they are perfect to go with tacos!
Angela, you’re so welcome! I’m happy you’re enjoying the recipe.
This is a new favorite leftover recipe! My family loves it. They’re tender and flavorful, a must-try recipe. Thanks Glenda for this wonderful recipe!
Journa, thank you! I’m so glad you’re enjoying them.