If there’s one thing I’ll never get tired of, it’s tacos – especially the kind that are easy to throw together, full of flavor, and still help me hit my protein goals. These street-style citrus chicken tacos check all the boxes. The chicken is marinated in a bright citrus blend with warm spices that give it just enough kick without overpowering everything else. Add some fresh toppings and a little cotija cheese, and you’ve got a taco night that tastes like it came from a food truck, but with 30 grams of protein per serving.
This is one of those recipes that feels fun and a little indulgent, but still totally fits into a macro-friendly routine. It’s quick enough for a weeknight dinner, easy to meal prep, and flexible if you want to play around with toppings. My advice? Make a double batch – this recipe is perfect for leftovers for lunch the next day!
Street Style Citrus Chicken Tacos With 30g Protein
Equipment
- 1 Cutting board + knife
- 1 Mixing bowl
- 1 Whisk or fork
- 1 Grill pan, skillet, or outdoor grill
- 1 Tongs
- 1 Mesuring cups and spoons
Ingredients
For the Citrus Chicken Marinade:
- 1 lb Chicken breast, boneless, skinless
- 1/2 cup Orange juice
- 2 tbsp Lime juice
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Chili powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
For the Tacos:
- 8 Corn tortillas
- 1/2 cup Cojita cheese, crumbled
- 1 cup Diced tomatoes
- 1/4 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- Optional toppings: Greek yogurt, lite sour cream, guacamole, lime wedges
Instructions
- Prepare the Marinade: In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
- Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until fully cooked and charred in spots. Remove from heat and let it rest for a few minutes before slicing into thin strips.
- Prepare the Tacos: Warm the corn tortillas on a dry skillet or directly over a gas flame until lightly charred and pliable.
- Assemble the tacos by placing sliced citrus chicken on each tortilla. Top with diced tomatoes, red onion, cotija cheese, and a sprinkle of fresh cilantro.
- If desired, add a dollop of sour cream, Greek yogurt, or guacamole on top and serve with lime wedges on the side. Enjoy!
