Chicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing Recipe
Introduction
These Chicken Street Tacos are a vibrant and flavorful meal, perfect for any occasion. Featuring tender, spiced chicken topped with fresh cilantro, crunchy cabbage, tangy Cotija cheese, and a creamy tomatillo dressing, they deliver authentic taste in every bite.
Ingredients
- 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 Creamy Tomatillo Dressing
- 12 small corn tortillas
- Cooking spray
Instructions
- Step 1: Preheat a large non-stick skillet or grill pan over medium heat. Spray it generously with cooking spray to prevent sticking.
- Step 2: Pound the chicken breasts to an even thickness or slice them in half lengthwise to create thinner cutlets for even cooking.
- Step 3: In a small bowl, combine salt, ground cumin, chili powder, garlic powder, and onion powder. Season both sides of the chicken breasts generously with this spice mixture.
- Step 4: When the skillet is hot, add 3 chicken breasts and cook for 5 to 6 minutes on each side until fully cooked. Cook the chicken in two batches to avoid overcrowding.
- Step 5: Transfer the cooked chicken to a cutting board and slice into bite-sized strips.
- Step 6: Warm the corn tortillas in the microwave for 10 to 20 seconds or on a skillet until pliable and heated through.
- Step 7: Assemble the tacos by placing chicken strips down the center of each tortilla. Top with chopped cilantro, raw onion, purple cabbage, a sprinkle of Cotija cheese, and drizzle with creamy tomatillo dressing.
- Step 8: Repeat with remaining ingredients and serve immediately for the best flavor and texture.
Tips & Variations
- For extra flavor, marinate the chicken in the spice mixture with a little lime juice for 30 minutes before cooking.
- Substitute Cotija cheese with feta if you cannot find it, though Cotija offers a traditional authentic taste.
- Add a splash of hot sauce or pickled jalapeños for a spicy kick.
- Use flour tortillas if corn tortillas are not available, but heat them well to avoid tearing.
Storage
Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to retain moisture. Reheat the chicken gently in a skillet or microwave and warm tortillas before assembling tacos again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the creamy tomatillo dressing ahead of time?
Yes, the creamy tomatillo dressing can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and saves prep time on the day you serve the tacos.
How do I know when the chicken is fully cooked?
Cook the chicken until it reaches an internal temperature of 165°F (75°C) and the juices run clear. The meat should no longer be pink inside.
PrintChicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing Recipe
These Chicken Street Tacos are a flavorful and easy-to-make recipe featuring tender, spiced chicken breasts cooked in a skillet, served with fresh cilantro, chopped onions, crunchy purple cabbage, crumbled Cotija cheese, and drizzled with a creamy tomatillo dressing. Perfect for a quick weeknight dinner or casual gathering, these tacos capture authentic Mexican street food flavors with a simple homemade touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 3 tacos per person) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken and Seasoning
- 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
Toppings
- 1 cup fresh cilantro, chopped
- 1 small yellow onion, chopped
- 2 cups chopped purple cabbage
- 1 cup crumbled Cotija cheese
- 1 recipe Creamy Tomatillo Dressing
Others
- 12 small corn tortillas
- Cooking spray
Instructions
- Preheat Skillet: Preheat a large non-stick skillet or grill pan over medium heat. Spray it heavily with cooking spray to prevent sticking.
- Prepare Chicken: Pound the chicken breasts to an even thickness or slice them in half lengthwise to create thinner cutlets that will cook more evenly.
- Season Chicken: In a small bowl, combine salt, ground cumin, chili powder, garlic powder, and onion powder. Generously season both sides of all the chicken breasts with this spice mixture.
- Cook Chicken: When the skillet is hot, add 3 chicken breasts and cook for 5 to 6 minutes on each side until fully cooked through. To avoid overcrowding, cook the chicken in two batches.
- Slice Chicken: Once cooked, transfer the chicken to a large cutting board and cut it into bite-sized strips.
- Warm Tortillas: Heat the corn tortillas in the microwave for 10 to 20 seconds or warm them on a skillet until pliable and hot.
- Assemble Tacos: Place some chicken strips down the center of each tortilla. Top with a couple tablespoons each of chopped cilantro, raw onion, and purple cabbage. Sprinkle with Cotija cheese and drizzle with creamy tomatillo dressing.
- Serve: Repeat with remaining ingredients. Serve the tacos immediately for the best flavor and texture.
Notes
- To ensure even cooking, pound the chicken breasts to a uniform thickness or slice them to thinner cutlets.
- Cooking the chicken in batches prevents overcrowding and promotes thorough cooking and better browning.
- Warm the tortillas just before serving to keep them soft and pliable for easy folding.
- This recipe uses a creamy tomatillo dressing which can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the seasoning mix or dressing.
Keywords: Chicken street tacos, Mexican tacos, Cotija cheese tacos, tomatillo dressing, easy chicken tacos, skillet chicken recipe
