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Rated 4.4 stars by 5 users
4
5-10 minutes
10-15 minutes
Chicken Street Tacos are a staple on the Griddle More Tour, perfect for feeding a crowd with minimal effort. Todd uses frozen, precooked chicken (like Tyson Grilled & Ready) for convenience, but fresh chicken works well too.
Todd Toven
Blackstone Tequila Lime Seasoning
Preheat the Blackstone griddle to medium-high heat. Drizzle and spread oil evenly over the griddle surface.
Place the chicken on the griddle and season with Blackstone Tequila Lime seasoning. Cook the chicken, stirring occasionally.
Once the chicken is cooked through, shred or cut it into small pieces. Transfer the chicken to a heat-resistant container on the side of the griddle. Mix in the red enchilada sauce and keep warm.
Wipe the griddle clean and drizzle with more oil. Add the tortillas, cooking them until lightly browned on both sides, flipping as needed.
To assemble each taco, stack two corn tortillas, then top with a scoop (about 1/3 cup) of the chicken and enchilada sauce mixture. Garnish with diced onions, chopped cilantro, crumbled Mexican cheese, and a drizzle of crema. Add hot sauce to taste, and finish with a squeeze of lime juice.
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