Chicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing Recipe

Introduction

These Chicken Street Tacos are a vibrant and flavorful meal perfect for any night of the week. Tender, spiced chicken is topped with fresh cilantro, crunchy cabbage, and crumbly Cotija cheese, all drizzled with a creamy tomatillo dressing that adds a tangy kick.

Ingredients

• 5 boneless skinless chicken breasts
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup fresh cilantro, chopped
• 1 small yellow onion, chopped
• 2 cups chopped purple cabbage
• 1 cup crumbled Cotija cheese
• 1 recipe Creamy Tomatillo Dressing
• 12 small corn tortillas
• Cooking spray

Instructions

1. Step 1: Preheat a large non-stick skillet or grill pan over medium heat and spray it heavily with cooking spray to prevent sticking.
2. Step 2: Pound the chicken breasts to an even thickness or slice them in half lengthwise to create thinner cutlets for even cooking.
3. Step 3: In a small bowl, mix salt, ground cumin, chili powder, garlic powder, and onion powder. Generously season both sides of the chicken breasts with the spice blend.
4. Step 4: When the skillet is hot, cook 3 chicken breasts at a time for 5 to 6 minutes per side until fully cooked. Cook in batches to avoid overcrowding.
5. Step 5: Transfer cooked chicken to a cutting board and slice into bite-sized strips.
6. Step 6: Warm the corn tortillas in the microwave for 10 to 20 seconds or on a skillet until pliable and hot.
7. Step 7: Assemble tacos by placing chicken strips in the center of each tortilla. Top with chopped cilantro, raw onion, purple cabbage, Cotija cheese, and a drizzle of creamy tomatillo dressing.
8. Step 8: Repeat with remaining ingredients and serve immediately for best flavor and texture.

Tips & Variations

• For extra smoky flavor, try grilling the chicken instead of cooking it on the stovetop.
• Substitute Cotija cheese with feta or queso fresco if unavailable.
• Add sliced jalapeños or hot sauce for extra heat.
• Use warm flour tortillas as an alternative to corn for a softer texture.

Storage

Store any leftover cooked chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to maintain softness. Reheat chicken gently in a skillet or microwave before assembling tacos. Avoid assembling tacos ahead to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier, more flavorful option. Adjust cooking time as needed until fully cooked.

How do I make the Creamy Tomatillo Dressing?

The dressing typically combines roasted or canned tomatillos with ingredients like mayonnaise or sour cream, lime juice, cilantro, and seasoning. You can find many simple recipes online or prepare it ahead for added convenience.

Chicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

These Chicken Street Tacos feature juicy, seasoned chicken breasts cooked to perfection in a skillet, served on warm corn tortillas and topped with fresh cilantro, raw onion, purple cabbage, crumbly Cotija cheese, and a drizzle of creamy tomatillo dressing. A flavorful and easy-to-make recipe perfect for a quick weeknight dinner or casual gathering.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings (12 tacos total) 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 5 boneless skinless chicken breasts
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Toppings

• 1 cup fresh cilantro, chopped
• 1 small yellow onion, chopped
• 2 cups chopped purple cabbage
• 1 cup crumbled Cotija cheese
• 1 recipe Creamy Tomatillo Dressing (about 1 cup)

Other

• 12 small corn tortillas
• Cooking spray

Instructions

1. Preheat skillet: Heat a large non-stick skillet or grill pan over medium heat and spray it heavily with cooking spray to prevent the chicken from sticking.
2. Prepare chicken: Pound the chicken breasts to an even thickness or slice them lengthwise to create thinner cutlets. This ensures the chicken cooks evenly.
3. Season chicken: In a small bowl, combine salt, ground cumin, chili powder, garlic powder, and onion powder. Generously season both sides of the chicken breasts with this spice mixture.
4. Cook chicken: Place 3 chicken breasts in the hot skillet and cook for 5 to 6 minutes on each side until fully cooked through. Cook the chicken in two batches to avoid overcrowding the pan.
5. Slice chicken: Transfer the cooked chicken to a cutting board and slice into bite-sized strips.
6. Warm tortillas: Heat the corn tortillas in the microwave for 10 to 20 seconds or warm them on a skillet until pliable and hot.
7. Assemble tacos: Place chicken strips down the center of each tortilla. Top with chopped cilantro, raw onion, purple cabbage, sprinkle with Cotija cheese, and drizzle with creamy tomatillo dressing.
8. Serve: Repeat assembly with remaining ingredients and serve tacos immediately for optimal flavor and texture.

Notes

• For even cooking, be sure to pound chicken breasts to uniform thickness.
• Cooking in batches prevents overcrowding which ensures proper searing.
• If you don’t have Cotija cheese, queso fresco is a good substitute.
• The creamy tomatillo dressing adds a tangy freshness that complements the spices well.
• Use fresh cilantro and raw onion for authentic street taco flavor and crunch.

Keywords: chicken street tacos, cotija cheese, tomatillo dressing, Mexican tacos, easy chicken tacos, quick dinner, corn tortillas, cilantro tacos