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Cilantro Chicken Street Tacos on the Blackstone Griddle

Cilantro Chicken Street Tacos on the Blackstone Griddle

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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.

Chicken Street Tacos on the Blackstone - Add Enchilada Sauce

Once the tequila lime chicken is done cooking, add it to a tin foil pan. Add the red enchilada sauce. You’ll want to have enough to cover the chicken, but not so much it is like a soup.

Stir the tequila lime chicken into the enchilada sauce.

Chicken Street Tacos on the Blackstone - Stir in the enchilada sauce and warm up the tortillas

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.

Chicken Street Tacos on the Blackstone - Flip the enchiladas

Flip the tortillas and repeat. Once done, remove from the heat.

Chicken Street Tacos on the Blackstone - Place the Chicken in the tortilla shells

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.

Chicken Street Tacos on the Blackstone - Add the cilantro, feta cheese, sour cream and taco sauce

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 over do it).

Chicken Street Tacos on the Blackstone - Taco Sauce

Here is a photo of the 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 - On the rack
Yield: 5

Chicken Street Tacos on the Blackstone

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

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!

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

  1. 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.
  2. Thinly slice the chicken thighs (or breasts) and then dice. Add Blackstone's Tequila Lime Seasoning.
  3. 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).
  4. 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.
  5. 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.
  6. 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).
  7. Enjoy!

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