Street Chicken Tacos
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This Street Chicken Tacos recipe began as our attempt to create a Costco copycat version and it quickly turned into our biggest hit of the year! It was our most requested in the Freezer Meals 101 Club and super popular with the hundreds of people who have tried it so far.

Freezer meals make meal times so much less stressful for our family and provide endless variety. Spending a few weekends a quarter shopping for and assembling different meal bags allows us to weather the storms, the appointments, the sports, and all of the demands of a large family with busy lives and still eat home-cooked meals regularly. I love that I can pull out Easy Salsa Fish Tacos one day and the next we can enjoy Firecracker Ground Beef Stir Fry. If you want to have instant access to every new freezer meal recipe, be sure to check out the club.
Street Chicken Tacos Recipe
Ingredients
- 8-10 boneless, skinless chicken thighs
- 4 Tbsp. orange juice
- 2 Tbsp. cider vinegar
- 1 1/2 Tbsp. lime juice
- 3 cloves garlic, minced
- 1 1/2 Tbsp. chipotle chili powder
- 1 tsp. oregano
- 2 tsp. smoked paprika
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. pepper
How to Make Street Chicken Tacos
Assembly Instructions
- Put the chicken and all other ingredients into a large resealable freezer bag.
- Remove excess air, seal, and freeze.

Cooking Instructions
- Thaw overnight in the fridge.
- Grease the grill or spray with cooking spray.
- Remove chicken from marinade.
- Cook 4-5 minutes each side on medium-high heat or until chicken has reached an internal temperature of 165°F.
- Chop roughly.
- Serve in small flour tortillas with cabbage slaw, salsa, crema, and lime wedges.
Do I have to cook this on the grill?
No. The chicken can be baked at 400ºF for twelve to fourteen minutes, cooked in a skillet, on a flat top, or even in an Instant Pot. The only thing to watch for is that the chicken needs to be 165ºF before you serve it. If you cook it in a skillet it may be best to chop it first.

I can’t get chicken thighs? What other chicken can I use?
This recipe will also work with boneless chicken breasts or boneless chicken tenders. The chicken will have a different cooking time and may be dryer than thighs, which retain their moisture really well.
Do the bags have to be frozen?
No. If you can cook the meal within a couple of days of assembling the marinade (no later than the sell-by date on the chicken package), you can put the bag directly in the fridge and use it when you are ready. In fact, one of my favorite things to do is make several bags, and freeze all but the one we will use for dinner. The marinade does need at least a few hours to improve the flavor of the chicken.

Street Chicken Tacos Recipe Ideas
This gorgeous chicken is just as much at home on tacos with pico de gallo and guacamole as it is with cabbage slaw and crema. Serve it different ways every time to keep the meal fresh and interesting for your family! Here are some other toppings you might love for these tacos.
- various cheeses: queso fresca, goat cheese, feta cheese cheddar cheese
- different veggies: roasted tomatillos, tomatoes, sauteed red peppers and onions with or without mushrooms, roasted sliced squash, shredded or diced fried potatoes, and more!
- varieties of salsa: mango, peach, tomatillo, tomato, corn, black bean — all of these salsas give the tacos a different flavor!
These tacos can also be served on warm corn tortillas, using two stacked together to give the taco more structure.

How do I store Street Chicken Tacos?
Leftover cooked chicken can be kept in the refrigerator for up to two days and or frozen for up to three months in an airtight container. Besides tacos, you can use the meat in tortilla soup, salads, or on pasta.
What to Serve with Street Chicken Tacos
Our delicious street tacos recipe can be eaten on their own and you’ll get meat, veggies, and carbs all in one handheld. If you want to make the tacos serve more people, or you just want to provide add-ons for your family, consider guacamole, salsa, or queso and chips, a light salad, or corn on the cob.

- 8-10 boneless, skinless chicken thighs
- 4 Tbsp orange juice
- 2 Tbsp cider vinegar
- 1 1/2 Tbsp lime juice
- 3 cloves garlic, minced
- 1 1/2 Tbsp chipotle chili powder
- 1 tsp oregano
- 2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp pepper
-
Put chicken and all other ingredients into a large resealable freezer bag.
-
Remove excess air, seal, and freeze.
-
Thaw overnight in the fridge.
-
Grease the grill or spray with cooking spray.
-
Remove chicken from marinade.
-
Cook 4-5 minutes each side on medium-high heat or until chicken has reached an internal temperature of 165°F.
-
Chop roughly.
-
Serve in small flour tortillas with cabbage slaw, salsa, crema, and lime wedges.
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