Tex-Mex, or Americanized tacos, are pretty tasty, but nothing compares to the grilled, corn tortilla-based antojitos you run into on every street corner of Mexico City. Learn more about what preparations put the "street" in street taco and how to make authentic street tacos with chicken at home.
Street tacos and street food are a central piece of modern Mexican culture, with stalls lining the streets of every major city in Mexico.
Mexicans refer to this street food as antojitos, or "little cravings," as they consider them a snack or small meal, not the main course. For that reason, most Mexican street food is small, making it easy to hold and eat as you walk the streets.
The most significant difference between street tacos vs. regular tacos is their size. Street tacos have a small corn tortilla base making them easy to grab and go. Usually, taquerias double up the corn tortilla so it doesn't tear or rip easily.
By our street tacos definition, traditional tacos should always have a corn tortilla, not a flour-based one. Corn is the most prominent Mexican crop, next to sugar cane, and a centuries-old staple.
Plenty of authentic Mexican food vendors serve their tacos on two tortillas, but they often give patrons a choice to have a single or double tortilla taco. Many of the traditional stewed meats have quite a bit of juice to them, so double tortillas are always the safer route to take.
The vendors typically double up the tortillas to be as mess-free as possible because customers are usually walking about!
If you don't like a taco mess, consider investing in a taco holder or two - they're great for building and serving your tacos mess-free.
Prep Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Serving size: 3 mini tacos
Calories: 241 kcal; Carbohydrates: 8 g; Protein: 33 g; Fat: 7 g; Cholesterol: 161 mg; Sodium: 786 mg; Fiber: 2 g; Sugar: 1 g.
We love to grill chicken thighs as they stay super moist and flavorful as they cook, but feel free to use either chicken breast or other meat as you please - just be sure not to overcook them.
You don't want to skip the short meat-resting phase in this Mexican chicken street tacos recipe. Otherwise, your meat's delicious juices will end up on your cutting board instead of in your tacos.
Corn tortillas make a big difference in the flavor of this dish in keeping it authentic. If you can't find corn tortillas or don't like the taste, you can substitute them with wheat-based or gluten-free tortillas instead.
What is pico de gallo?
Pico de gallo is fresh Mexican salsa made with fresh tomatoes, cilantro, and onion. It adds a fresh crunch to your street tacos to help lighten the heavily spiced proteins.
Here's a simple pico de gallo recipe to make your own at home.
As Mexican immigrants brought their tasty cuisine North of the border, the recipe began to morph. While plenty of spots in America serve more authentic Mexican fare, we also have food that could be considered Mexican-American fusion or Tex-Mex.
Mexican street tacos are small and served on corn tortillas, whereas American ones may be larger and often served on wheat tortillas or crispy corn shells. Toppings on Mexican street tacos are simple, containing just fresh cilantro, diced onion, and perhaps some cotija cheese or queso fresco.
American tacos usually contain shredded cheese, lettuce, tomatoes, and sour cream. Usually, American tacos include ground meat, whereas Mexican proteins often include marinated grilled steak, barbacoa, chorizo, carnitas, and plenty more.
These Mexican street tacos can last up to 4 days in the fridge if you keep the toppings unassembled until you're ready to eat. The chicken freezes well for up to 3 months and needs a quick pan-fry to defrost and remove some of the excess liquid.
Enjoy making street tacos at home and tasting like you're really at a Mexico City street stand with these Mexican chicken tacos!
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