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–+ servings
A plate of chicken street tacos
Kate Ramos

Chicken Street Tacos From The Cookbook Every Family Needs

Recipe shared with permission from A Chef Walks Into a Cafeteria by Emily Burton, RD, Chef Brandon Neumen and School Nutrition Plus
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 tacos
Cuisine: Mexican
Calories: 443
Ingredients Method Nutrition

Ingredients
  

Southwestern Dry Rub:
  • 1/4 cup brown sugar
  • 3 tablespoons paprika
  • 2 tablespoons granulated garlic
  • 1 tablespoon ground mustard
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne
Tacos:
  • 1/4 cup Southwestern Rub
  • 1/4 cup canola oil
  • 1 tablespoon fresh lime juice
  • 2 pounds skinless boneless chicken breasts
  • 24 4.5-inch corn tortillas
  • 6 tablespoons chopped onion
  • 1/4 cup chopped fresh cilantro
  • Favorite salsa
  • 6 lime wedges

Method
 

For Southwestern Dry Rub:
  1. Mix all dried spices together in a bowl. Use 1/4 cup to make the tacos, and store remaining rub in an airtight container.
For Tacos:
  1. Combine 1/4 cup rub, oil, and lime juice in a bowl. Toss chicken in marinade. Rub all over chicken. Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight.
  2. Preheat oven to 350°F. Heat a large nonstick skillet over medium-high heat; cook chicken 2 minutes on each side.
  3. Place chicken on sheet pan and bake in oven 12 minutes or until internal temperature reaches 165°F (mine took 20 minutes).
  4. Pull from oven. Tent with foil and let it rest for 10 minutes.
  5. Dice chicken and heat tortillas according to package directions. Divide tortillas into 12 stacks of 2 tortillas each. Divide chicken evenly among tortilla stacks. Top with onions, cilantro, and salsa. Serve with lime wedges.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 26gProtein: 50gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 129mgSodium: 467mgFiber: 4gSugar: 10g

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