Chicken 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
Scale
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
