Zesty Chicken Street Tacos with Mango Pico

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4 makes about 10 tacos

Grill or grill pan Gives the chicken that charred, smoky exterior essential in authentic street tacos.
Mixing bowls For marinating and tossing the pico.
Sharp knife and cutting board Especially important for cleanly dicing mango and onion.
Tongs and spatula For flipping and assembling without mess.

Boneless skinless chicken thighs (1½ lbs): The thigh meat is more flavorful and stays juicy when grilled—ideal for mexican street tacos chicken. Breast meat can be used if you're aiming for leaner, quicker cooking.
Lime juice 2 limes: Essential for acidity, tenderizing, and giving the chicken that fresh, zippy flavor.
Olive oil 3 tbsp: Helps the spices cling to the meat and enhances grilling.
Chili powder smoked paprika, cumin, garlic powder, cayenne: These bring the earthy, spicy backbone you expect from spicy chicken tacos.
Salt and black pepper: Don’t skimp—these amplify all the other flavors.

Ripe mango: Adds tropical sweetness that pairs beautifully with smoky grilled chicken.
Tomato red onion, jalapeño, lime juice, cilantro: Classic pico ingredients that balance the mango’s sugar with brightness and heat.

Mini corn tortillas: Traditional flavorful, and just sturdy enough. You can use flour if you like, but corn is the real MVP in any authentic chicken tacos.
Cotija cheese: Salty and crumbly it adds a savory contrast to the mango.
Sour cream or Mexican crema: A cooling drizzle to mellow the heat.
Avocado slices: Rich and creamy they round everything out.

Whisk together the lime juice, olive oil, and spices in a medium bowl. Add chicken thighs and coat well. Let them marinate for 20 minutes or refrigerate for up to 12 hours. This marinade mimics the street-style flavors found in many mexican street tacos recipes—bright, punchy, and deeply savory.

Combine diced mango, tomato, onion, jalapeño, lime juice, and cilantro. Mix and season with a little salt. Let it sit in the fridge while the chicken cooks—this helps the flavors meld.

Preheat a grill or cast iron skillet over medium-high heat. Grill the chicken for about 6–7 minutes on each side, or until the internal temperature reaches 165°F. Let rest for a few minutes, then chop into small pieces. These caramelized edges and tender interiors are what make a great street taco recipe unforgettable.

Toss tortillas onto a dry pan or directly over a low flame on your stove until they’re warm and pliable. Stack them in a clean towel to keep warm.

Layer the grilled chicken in each tortilla. Top with mango pico, cotija cheese, a drizzle of crema or sour cream, avocado slices, and any extra garnishes you like. A final squeeze of lime and boom—you’re in taco heaven.