I’ve always wanted to either find or come up with a great Chicken Street Taco Recipe and the Blackstone definitely delivers this recipe! Blackstone’s Tequila Lime Seasoning sets up the perfect lime flavor chicken that is slowly marinated in some red enchilada sauce.
Once complete it is topped with a delicious cilantro and onion mix, feta cheese, sour cream, Herdez Taqueria Street Sauce, and a touch of freshly squeezed lime. You just can’t go wrong with this recipe, especially with how quick and easy it is to make!
Chicken Street Taco Ingredients
- Chicken, diced – (Otto’s chicken and thighs are preferred)
- Blackstone’s Tequila Lime Seasoning (The Walmart by me seems to always have this)
- Small Tortilla Shells, corn or flour (We prefer flour)
- Cilantro, diced
- Yellow onion, 1/2 diced
- Feta Cheese
- Red Enchilada Sauce, 1 can
- Sour Cream, Optional
- Lime, cut into quarters
- Herdez Taqueria Street Sauce – Original Roja, or similar taco sauce
- Foil Pan
- Taco Rack Holder
How to Prepare the Chicken Street Tacos for the Blackstone
Start out by chopping the cilantro and set it aside in a bowl.
Follow the cilantro by dicing the yellow onion. Add the yellow onion to the cilantro and mix them together. Set them aside until the street tacos are ready for them.
Quarter a lime and set it aside.
Thinly dice the chicken thighs.
Add a decent amount of Blackstone’s Tequila Lime. More can also be added at the finish line when assembling the street tacos, if needed.
How to Cook the Chicken Street Tacos for the Blackstone
Throw the tequila lime chicken on the Blackstone and cook it until it reaches an internal temperature of 160 degrees or until done.
Once the tequila lime chicken is done cooking, add it to a tin foil pan. Add the red enchilada sauce. You will want to have enough to cover the chicken, but not so much, it is like soup.
Stir the tequila lime chicken into the enchilada sauce.
Next, place a thin layer of extra virgin olive oil on the Blackstone followed by the tortillas. This step is to simply warm the shells up. You don’t want to over cook them, or they will not bend in the taco rack.
Flip the tortillas and repeat. Once done, remove from the heat.
Now it is time to start assembling the street tacos. Start out by adding the shells to the taco holder followed by the marinated tequila chicken.
Next, add the cilantro and onion mixture followed by your favorite ingredients such as feta cheese, sour cream, street taco sauce and top it off with a freshly squeezed lime (each taco only needs a couple drops, don’t overdo it).
Here is a photo of the street sauce looks like. You can find it at places like Walmart.
Plate it and serve! My wife enjoys her with a side of slaw.
Chicken Street Tacos on the Blackstone
I have always wanted to either find or come up with a great Chicken Street Taco Recipe and the Blackstone definitely delivers this recipe! Blackstone’s Tequila Lime Seasoning sets up the perfect lime flavor chicken that is slowly marinated in some red enchilada sauce.
Once complete it is topped with a delicious cilantro and onion mix, feta cheese, sour cream, Herdez Taqueria Street Sauce, and a touch of freshly squeezed lime. You just cannot go wrong with this recipe, especially with how quick and easy it is to make!
Ingredients
- Chicken, diced – (Otto’s chicken and thighs are preferred)
- Blackstone’s Tequila Lime Seasoning (The Walmart by me seems to always have this)
- Small Tortilla Shells, corn or flour (We prefer flour)
- Cilantro, diced
- Yellow onion, 1/2 diced
- Feta Cheese
- Red Enchilada Sauce, 1 can
- Sour Cream, Optional
- Lime, cut into quarters
- Herdez Taqueria Street Sauce – Original Roja, or similar taco sauce
- Foil Pan
Instructions
- Prepare all the toppings. Chop the cilantro and yellow onion. Mix them together in a bowl and set aside. Quarter a lime and set aside.
- Thinly slice the chicken thighs (or breasts) and then dice. Add Blackstone's Tequila Lime Seasoning.
- Fire up the Blackstone and get the heat set at Med - High. Lay a thin layer of oil and add the chicken. Cook the chicken flipping it every minute or so until it is cooked (internal temp should be 160 degrees).
- Remove the chicken and place it in a tin foil pan. Pour the enchilada sauce over the top, but not all of it. You want to have enough sauce to lightly marinate the chicken and not drown it.
- While the chicken is simmering on Medium heat, lay another thin layer of oil on the Blackstone. Place tortillas face down for about a minute and then flip them. The goal is to simply warm them. If they become crispy they won't fit in the taco shell holder. Once warm, remove them and set aside.
- Now it is time to assemble the street tacos. Place the tortilla holder on the blackstone and insert one shell per slot. Add the chicken, followed by the cilantro & onion mix. Then add the feta cheese, sour cream & Herdez Taqueria Street Sauce. Top it off with a freshly squeezed quarter of a lime ( just a few drops per so it isn't too over powering).
- Enjoy!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
--
If you want more backyard tips including recipes, how-tos and more, make sure you subscribe to my youtube channel