Street-Style Southwest Chick Tacos

  • Cooking Time: 25mins-30mins
  • Serving: 4
  • Difficulty: Easy

Ingredients:

For the Chicken:

  • 1½ to 2 lbs boneless, skinless chicken thighs or breasts

  • 2 tbsp olive oil

  • Juice of 2 limes

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ½ tsp black pepper

  • ¼ tsp cayenne (optional, for heat)

Taco Fixings:

  • 12 small corn tortillas (authentic street taco size)
  • Diced white onion
  • Fresh chopped cilantro
  • Lime wedges
  • Crumbled cotija or shredded cheese (optional)
  • Southwest crema or chipotle-lime sauce (optional)

Estimated Nutrition (Per Serving – 3 tacos with toppings)

  • Calories: ~450–500 kcal
  • Protein: ~35g
  • Fat: ~22g
  • Saturated Fat: ~15g
  • Carbs: ~6g
  • Sugars: ~2g
  • Fiber: ~4g
  • Sodium: ~600mg 

Note: Nutritional values vary with toppings and tortilla type.

 Instructions:

1. Preheat Pellet Grill:

  • Preheat to 375°F using mesquite, pecan, or hickory pellets for deep Southwest flavor.

2. Marinate the Chicken:

  • Mix olive oil, lime juice, and seasonings in a bowl or bag.

  • Coat the chicken and let marinate in the fridge for 1–2 hours (or skip if short on time).

3. Grill the Chicken:

  • Place chicken directly on the grill grates.

  • Cook for 6–8 minutes per side, until internal temp hits 165°F.

  • Let rest for 5–10 minutes, then dice or slice thinly.

4. Warm the Tortillas:

  • Lightly toast tortillas on the grill for 30–60 seconds per side until warm and slightly charred.

5. Assemble the Tacos:

  • Fill tortillas with grilled chicken.

  • Top with diced onions, cilantro, cheese, and a squeeze of lime.

  • Drizzle with Southwest crema or sauce if desired.

Pro Tips:

  • Chicken thighs offer more flavor and moisture than breasts.

  • Add avocado, grilled corn salsa, or pickled onions for extra punch.

  • Make it a taco board with multiple sauces, salsas, and toppings for guests.