Recipe details
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Grilled Chicken Street Tacos with Yogurt Sauce
35min
4 servings
Cook this dish
These Grilled Chicken Street Tacos feature juicy, marinated chicken grilled to perfection and nestled in warm corn tortillas. Loaded with crisp, colorful vegetables and topped with a cooling yogurt sauce, these tacos offer a delightful balance of flavors and textures. The marinade infuses the chicken with a blend of citrus and spices, while the tangy yogurt sauce adds a creamy finish that complements the smoky grilled meat. Perfect for casual entertaining or a flavorful weeknight dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
4 g
Allergen Content
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Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the chicken
Trim excess fat from chicken thighs. Pat dry with paper towels.
Prepare the marinade
Cut the lime in half and squeeze to extract juice. Peel and mince the garlic cloves. In a bowl, combine lime juice, minced garlic, olive oil, and all spices. Whisk until well combined.
Marinate the chicken
Place chicken in a resealable plastic bag or shallow dish. Pour marinade over chicken. Massage to coat evenly. Refrigerate for at least 1 hour, up to 4 hours.
Prepare the yogurt sauce
Cut the lime in half and squeeze to extract juice. Peel and mince the garlic clove. In a small bowl, combine yogurt, lime juice, minced garlic, and salt. Stir well and refrigerate until ready to use.
Prepare the vegetables
Peel the onion. Dice half the onion finely for topping. Slice the other half into thin strips for grilling.
Prepare the tomatoes
Wash thoroughly. Dice into small cubes.
Prepare the avocado
Cut in half and remove pit. Scoop out flesh. Dice into small cubes.
Prepare the jalapeño
Wash thoroughly. Remove stem and seeds. Dice finely.
Prepare the lettuce
Wash thoroughly. Chop or shred finely.
Prepare the cilantro
Wash thoroughly. Remove stems. Chop leaves roughly.
Prepare the radishes
Wash thoroughly. Trim ends. Slice thinly.
Grill the chicken
Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, discarding excess marinade. Brush grill grates with olive oil to prevent sticking. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes.
Grill the onions
Place sliced onions on the grill. Grill for 2-3 minutes per side until softened and slightly charred. Remove from grill.
Warm the tortillas
Place tortillas on the grill for 20-30 seconds per side until warm and slightly charred. Alternatively, warm in a dry skillet over medium heat. Keep warm by wrapping in a clean kitchen towel.
Slice the chicken
Slice the grilled chicken into thin strips across the grain.
Prepare the lime wedges
Cut the lime into 8 wedges for serving.
Assemble the tacos
Lay out warm tortillas. Divide chicken evenly among tortillas. Top with grilled onions.
Add fresh toppings
Add diced tomatoes, avocado, jalapeño, and diced raw onion. Add shredded lettuce. Sprinkle with chopped cilantro and radish slices.
Add yogurt sauce
Drizzle each taco with yogurt sauce.
Serve
Serve immediately with lime wedges on the side. Allow everyone to add additional toppings to taste.
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