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Our friend Keri’s Easy Southwest Chicken Street Tacos are loaded with flavor! Shredded fajita chicken is topped with a lime, corn and black bean salsa, with a dollop of avocado crema on top.
Taco lovers rejoice! You are going to LOVE today’s Easy Southwest Chicken Street Tacos recipe that our friend Keri was nice enough to share with us recently. Keri is married to Glenn – the same Glenn from this super-popular Sweet & Spicy Slow Cooker Chili recipe.
Keri and Glenn are busy parents of four (beautiful!) kids – so they are both pros at putting easy, delicious food on the table for their family. Keri’s Easy Southwest Chicken Street Tacos are full of fantastic, fresh flavors that the entire family loves!
What are Street Tacos?
Street tacos are tacos made in smaller tortillas* and traditionally served as a snack rather than a meal. They consist of seasoned meats with onions and cilantro, and the street vendors will offer a variety of sauces and salsas on the side. Toppings such as cheese, lettuce, and tomatoes are not typically offered.
*Corn tortillas are traditional, but we used smaller flour tortillas. Additionally, street vendors will double-up on the tortillas to avoid messy-eating while walking around the market.
How do you make Keri’s Easy Southwest Chicken Street Tacos?
You’ll start by marinating boneless, skinless chicken in our homemade Fajita Seasoning for at least six hours (or overnight).
Then cook the chicken:
- When our friend Keri makes this meal, she simply cooks her chicken in the Instant Pot for 10 minutes.
- We cooked the chicken in the oven – which took about 90 minutes.
- Or, if you prefer, you could definitely cook your chicken in the slow cooker – leaving it to cook while you head out for the day. The choice is yours! (No matter what cooking method you choose, you can cook the chicken ahead of time – and after a quick reheat, you can have dinner on the table in no time.)
Next, you’ll mix up a fantastic salsa made with corn, black beans, fresh cilantro, minced jalapeno peppers, and fresh lime juice.
We also made a creamy, tangy Avocado Crema. Mashed avocado is mixed with Greek yogurt, mayonnaise, lime juice, cilantro, a touch of sugar, and garlic.
Then, assemble your Easy Southwest Chicken Street Tacos – tortilla, cooked chicken, salsa, and a dollop of crema on top. You can serve with lime wedges on the side for an extra squeeze of lime juice.
What do I serve with Keri’s Easy Southwest Chicken Street Tacos?
These street tacos are actually quite satisfying and filling on their own! But since you aren’t eating them as a street taco – feel free to serve them with some of your favorite Mexican side dishes or other condiments. Here are a few ideas:
You may enjoy these other Taco recipes:
- Easy Rotisserie Chicken Tacos
- Blackened Tilapia Soft Tacos
- Pork Lomitos Tacos
- Confetti Chicken Tacos
- Pulled Chicken Tacos
3 pounds boneless skinless chicken breasts and thighs (we did half breasts, half thighs)
4 tablespoons fajita seasoning divided, see here or use packaged mix
½ large red onion, coarsely cut
1 14.5 ounce can chicken stock
2 teaspoons canola oil
2 ears corn (2 cups removed from cobs)
1 teaspoon granulated sugar
½ teaspoon kosher salt
1 15-ounce can black beans, rinsed
½ cup fresh cilantro leaves, chopped
½ cup jalapenos minced, about 4 medium peppers
½ cup fresh lime juice
2 ripe avocados
Juice from one lime
1 ¼ cups Greek whole milk yogurt
¼ cup mayonnaise
1 ½ teaspoons granulated sugar
¼ cup cilantro
2 teaspoons minced garlic
1 teaspoon kosher salt
12 six-inch flour tortillas (or corn if you prefer)
Place chicken, 2 tablespoons fajita seasoning and onions in a zip lock back and marinate in the refrigerator six hours or overnight.
Make salsa by removing the corn from the cob and sautéing the corn in the oil, sugar and salt for three minutes over medium heat. Pour into a large bowl with all other salsa ingredients (black beans, cilantro, jalapenos and lime juice). Stir the mixture and refrigerate until needed.
Make the crema by placing all ingredients into a blender and puree until smooth (avocados removed from seed and skin, lime juice, yogurt, mayonnaise, sugar, cilantro, garlic and salt). Pour into a container and refrigerate until needed.
After the meat marinates, preheat oven to 350 degrees F * and place contents of chicken bag into a medium heavy pot or Dutch oven and add two more tablespoons of fajita mix along with the can of chicken stock. Partially cover and cook 90 minutes. Remove from the oven and with a strainer or spider, remove solids to a large bowl or platter and shred chicken with two forks. Pour a little liquid in with the meat and serve with the flour tortillas, salsa and crema.
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When Keri makes this recipe, she cooks her chicken in the Instant Pot for 10 minutes.
A slow cooker can also be used. Place Fajita Chicken ingredients in slow cooker and cook on low for four hours.