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Griddled Chicken Street Tacos

Griddled Chicken Street Tacos

Serves 4 Time: 20 minutes Difficulty: Easy


For the Tacos:

  • 3 chicken breasts, cut into strips
  • 1 teaspoon cumin, ground
  • 1 ½ teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 (4.5-inch) corn tortillas
  • ¼ cup cotija cheese

For the Pico de Gallo:

  • ½ yellow onion, diced
  • 2 Roma tomatoes, diced
  • 2 limes, juiced
  • ½ cup cilantro, chopped
  • ½ jalapeno, deseeded and finely diced


  1. Heat your griddle to medium-high heat and cover with a thin layer of olive oil.
  2. In a small bowl, combine seasonings including cumin, chili powder, garlic powder, salt, and pepper.
  3. Add chicken to your hot griddle and coat evenly with seasoning mix. Turn a few times to combine.
  4. Cook for 8-10 minutes, turning occasionally, until the chicken’s internal temperature reaches 165 degrees. Remove from griddle.
  5. To make the Pico de Gallo, in another bowl, combine onion, tomatoes, juice from 2 limes, cilantro, and jalapeno. Stir until well-mixed.
  6. On a small corn tortilla, place a few strips of your grilled chicken. Top with Pico and a teaspoon of cotija cheese.

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