Classic Mexican Street-Style Chicken Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Soft corn tortillas filled with juicy grilled chicken and topped with a vibrant, fresh pico de gallo for an authentic Mexican street food experience. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 medium, finely diced tomatoes
• 1/2 small, finely diced white onion
• 1 small, seeded and minced jalapeño
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 tsp salt (for pico)

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Instructions

1. Step 1: In a medium bowl, toss 1 lb thinly sliced boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat a grill pan or cast iron skillet over medium-high heat. Add the chicken slices and cook for 3-4 minutes per side until cooked through and slightly charred around the edges.
3. Step 3: Meanwhile, prepare pico de gallo by combining 2 medium finely diced tomatoes, 1/2 small finely diced white onion, 1 small minced jalapeño (seeded for less heat), 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/4 tsp salt in a bowl. Stir gently to combine.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
5. Step 5: Assemble tacos by dividing grilled chicken evenly among tortillas and topping with generous spoonfuls of fresh pico de gallo. Serve immediately with lime wedges if desired.