Chicken Street Tacos With Mango Slaw

Story by Holly
Chicken Street Tacos With Mango Slaw
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Everyone loves tacos, right? Well, today I’m talking about one of my faves...Chicken Street Tacos. Perhaps you’re wondering, 

“What is the difference between a Street Taco and other types of tacos?” 

Well, I’m glad you asked. Depending on your exposure to latin cuisine and what you grew up eating at home, your interpretation of tacos could take on drastically different forms. I know that for years when I heard the word ‘taco’ I pictured a box of bright yellow, crunchy shells, ground beef, taco seasoning, and a big ol’ pile of shredded cheese. Did anyone else grow up eating this incarnation of tacos on the regular?

Citrus marinated chicken, juicy mango and cabbage slaw come together atop warm corn tortillas...

Soft tacos weren’t much different. I consumed large quantities of these in college, mostly from certain fast food chains (sorry, not sorry, because they’re pretty a dirty way) where again, ground beef, cheese, and beans were the stars. But street tacos? It wasn’t until I started traveling, that I eventually found my way to an authentic taco cart in my own city, that we really became acquainted.

Street Tacos are all about simplicity and big flavor. Think marinated grilled meats filling handmade corn tortillas and topped with onions, cilantro, and salsa. Sometimes there’s even a bit of slaw or grilled veggies, perhaps a bit of crema or avocado. Mmmm, my mouth is already watering. They’re small, but pack a big punch. You won’t find piles of cheese or beans on street tacos, but I promise you won’t miss that stuff at all. A well made street taco is so delicious (and tiny for that matter) that you can eat two, three or five without feeling guilty in the slightest. Trust me on that one.

Chicken Street Tacos With Mango Slaw

Hopefully by now I’ve convinced you of all that the street taco has to offer and you’re ready to give them a try. Start here with TMP's recipe for Chicken Street Tacos. I started by baking my marinated chicken for super easy clean up (though you could easily make yours in the slow cooker or grill it on the BBQ). Once the chicken was cooked, I piled it high on warm tortillas, along with juicy mango, shredded cabbage, cilantro, and a squeeze of lime. The result?...the perfect weeknight dinner for the win! So go ahead, break out of your taco rut and give these easy to prepare and even easier to eat Chicken Street Tacos a go. Your tastebuds will thank you, your family will thank you, and complete strangers may just end up calling and asking to come over for dinner. Be prepared, because they’re that good.

Other noteworthy tacos to add to your weeknight routine...

Sweet Potato Taco (our favorite meat-free go-to)

Grilled Tilapia Tacos (summer can't get here fast enough)

Slow Cooker Barbacoa Beef Tacos (so much flavor, and so easy!)

Chicken Street Tacos With Mango Slaw

Serves 6

Marinated Chicken

2 lbs boneless skinless chicken thighs
1 orange, squeezed
1 lime, squeezed
6 cloves garlic, minced
2 tsp ancho chili powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp salt
2 tsp pepper

Mango Slaw

2 mangos, small diced
1 small red onion, small diced
1 cup red cabbage, shredded
1 bunch cilantro leaves
2 limes, squeezed
salt to taste
12-18 corn tortillas, street taco size
2 avocados, sliced
extra limes for serving, optional
tomatillo salsa, optional


  1. Mix all the marinade ingredients (except the chicken) in a medium container fitted with a lid. Whisk or shake with lid on until fully incorporated. Add the chicken thighs and marinade at least 30 min or overnight if possible. 
  2. Heat oven to 425° F. Place the marinated chicken on a cooling or baking rack set on top of a rimmed baking sheet. Roast the chicken until the internal temperature reaches 165° F, about 20 minutes. 
  3. While the chicken is baking, mix the mangos, red onion, red cabbage, cilantro, the juice of two limes and salt to taste in a bowl, set aside 
  4. Assemble the tacos by adding sliced chicken to warm tortillas, topped with mango slaw, and sliced avocado. Serve with extra lime and tomatillo salsa if desired.