Grilled Chicken Street Tacos

25 minutes + 1 hour to marinate


  • 1.5 lbs. boneless skinless chicken thighs or breasts
  • 8 mini white corn tortillas for serving
  • 1/4 cup fresh cilantro, chopped for serving
  • 2 limes, cut into wedges for serving
  • 1 cup Pico De Gallo for serving
  • salad mix – side


  • 4 Tbsp. orange juice
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. lime juice
  • 2 tsp. minced garlic
  • 1 1/2 Tbsp. chili powder
  • 2 1/2 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Optional Toppings

  • avocado, sliced
  • sour cream
  • red onion, diced



  1. Prepare chicken marinade by combining orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper in a ziplock bag.
  2. Add chicken and shake bag to coat. Refrigerate for at least 1 hour.
  3. Once chicken has had time to marinate, preheat grill over medium-high heat.
  4. Spray grill with cooking spray and place chicken on the hot grill. Cook chicken for about 4-5 minutes on each side or until chicken is cooked through and reaches an internal temperature of 165 with a thermometer.
  5. Transfer chicken to a plate or cutting board and allow chicken to rest for a few minutes before cutting it into bite size pieces.
  6. Top each tortilla with grilled chicken, Pico De Gallo, chopped cilantro and squeeze a lime over taco. Top with optional toppings if desired and serve immediately.

Quick Tip

You can leave some toppings off for picky eaters!