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+ servings

Chicken Street Tacos

Delicious Chicken Street Tacos that are packed with flavor!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Holly


  • 5 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup fresh cilantro chopped
  • 1 small yellow onion chopped
  • 2 cups chopped purple cabbage
  • 1 cup crumbled Cotija cheese
  • 1 recipe for Creamy Tomatillo Dressing
  • 12 small corn tortillas


  • Preheat a large non-stick skillet or grill pan over medium heat. Spray heavily with cooking spray.
  • Pound chicken breasts to an even thickness or cut in half lengthwise to form thinner cutlets. They'll cook more evenly this way.
  • Combine salt, ground cumin, chili, garlic and onion powder together in a small bowl. Season both sides of all chicken breasts generously with spice mixture.
  • When skillet is nice and hot, add 3 chicken breasts and cook for 5 to 6 minutes on each side, or until chicken is completely cooked in the center. ( You don't want to overcrowd the pan, so cook chicken in 2 batches)
  • Once chicken is cooked, transfer to a large cutting board and cut into bite-size strips.
  • Meanwhile, heat the corn tortillas in the microwave for 10 to 20 seconds to warm up or you can warm them up on a skillet.
  • To assemble tacos, add some chicken down the center of one corn tortilla. Add a couple Tablespoons each of chopped cilantro, raw onion and purple cabbage. Sprinkle the top with a little Cotija cheese and Creamy Tomatillo dressing.
  • Repeat with all chicken, tortillas and toppings. Serve immediately and enjoy!


*This recipe easily doubles and triples, as needed.
*You can bake the seasoned chicken in a 375 F° oven for 35 to 40 minutes or until thoroughly cooked.