We have been on a real Mexican food kick the past few weeks. No matter what time of the year, we probably eat Mexican at least one time per week. It’s one of our favorites! But since it is summer and we are able to use the grill, I am trying to use it as much as possible. Taking recipes that I usually make in the kitchen and moving them to the grill has been a fun spin on our usual weekly menu lineup. A few weeks ago, I shared the Mexican Style Street Corn (see that recipe here). And today I’m continuing the trend of Mexican on the grill with these Chicken Street Tacos.
Chicken Street Tacos
A few months ago, I discovered chicken street tacos at Costco in the pre-made dinner section. As a side note, I love the Costco pre-made meals. They are perfect for a quick dinner and usually last us at least two nights. The stuffed peppers are our favorite! The street tacos were new (at least to our Costco) and I thought I would give them a try. It comes with everything: chicken, corn tortillas, cheese, cabbage, avocado creme and salsa. Just heat the chicken and dinner is served!
I figured it would be easy to recreate these street tacos on my own and add my own spin. I grilled the chicken, which has a cilantro lime marinade, and topped the tacos with cabbage, salsa, a sliced avocado, cotija cheese (queso fresco also works) and a squeeze of lime juice. Personally, I think the cilantro lime marinade makes all the difference in the world. And being able to grill the chicken doesn’t hurt either! Since I used chicken thighs for even more flavor, I used this grill pan on the grill. Some of the chicken pieces were smaller, I didn’t want them falling through the grill grate. Check out this super easy, summer weeknight recipe below!
Chicken Street Tacos
In a large bowl, add the chicken thighs and marinade. Cover and place in the refrigerator for at least 30 minutes and up to 2 hours. Preheat the grill over medium heat. Spray the grill pan with cooking spray and place on the warm grill. Transfer the chicken to the grill pan. Depending on thickness of chicken, cook for 3 minutes on one side, flip and cook for another 5 minutes. Continuing cooking and turning the chicken every 2 minutes for about 10 to 12 minutes until cooked through.
To assemble tacos: place the chicken in the tortilla and top with shredded red cabbage, tomato salsa, a slice of avocado and top with cotija cheese. Squeeze lime juice over each taco. Serve and enjoy!