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Chicken Street Tacos

chicken street tacos with mango slaw being on corn tortillas, garnished with avocado and lime wedges
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  20 min

Ingredients

Marinated Chicken

  • ¼ cup fresh orange juice, (from 1 orange)
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 6 garlic cloves, minced
  • 2 teaspoons ancho chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 pounds boneless, skinless chicken thighs

Mango Slaw

  • 2 mangos, diced
  • ½ small red onion, thinly sliced
  • 2 cups shredded red cabbage
  • ½ cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice, (from 2 limes)
  • Sea salt, to taste

For Serving

  • 18 (5-inch) corn or flour tortillas, warmed
  • 2 avocados, pitted and sliced
  • ½ cup salsa verde, (optional)
  • 2 limes, cut into wedges (optional)

Method

  1. Make the chicken. In a large bowl, whisk together the orange juice, lime juice, garlic, chili powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to overnight.
  2. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with foil. Set a metal cooling rack inside the prepared sheet. Place the marinated chicken on the cooling rack and bake the chicken for about 15 minutes, turn the broiler to HIGH and broil for 5 minutes, or until charred and the internal temperature reads 165°F on an instant-read thermometer. 
  3. Transfer the chicken to a cutting board, rest for 5 minutes, then thinly slice.
  4. Meanwhile, make the slaw. In a large bowl, combine the mangos, red onion, cabbage, cilantro, lime juice, and salt.
  5. Divide the chicken evenly among the tortillas. Add the slaw, avocados, and salsa verde, if using. Serve the tacos with lime wedges for squeezing, if desired.