Dinner

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

Bylina moretti March 14, 2026March 14, 2026

Introduction

Chicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing are a vibrant and flavorful meal perfect for any night of the week. Tender, seasoned chicken paired with fresh toppings and a tangy dressing makes every bite deliciously satisfying.

The image shows three small soft yellow corn tortillas on a white marbled surface, each topped with several layers. The bottom layer is grilled pieces of golden-brown fish with a slightly charred texture. On top of the fish, there are thin slices of bright purple cabbage adding a crunchy texture. Fresh green cilantro leaves are scattered over the cabbage, bringing a fresh look. A dollop of light green creamy sauce is drizzled over everything, adding a smooth contrast. In the corner, there are a few pale green lime wedges placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat a large non-stick skillet or grill pan over medium heat. Spray it generously with cooking spray to prevent sticking.
Step 2: Pound the chicken breasts to an even thickness or slice them in half lengthwise to create thinner cutlets that cook more evenly.
Step 3: In a small bowl, combine salt, ground cumin, chili powder, garlic powder, and onion powder. Season both sides of each chicken breast generously with this spice mixture.
Step 4: When the skillet is hot, add 3 chicken breasts and cook for 5 to 6 minutes on each side until fully cooked through. Cook the chicken in two batches to avoid overcrowding.
Step 5: Transfer the cooked chicken to a cutting board and slice it into bite-sized strips.
Step 6: Warm the corn tortillas either in the microwave for 10 to 20 seconds or on a skillet until soft and pliable.
Step 7: To assemble, place chicken strips in the center of each tortilla. Top with chopped cilantro, onion, purple cabbage, Cotija cheese, and drizzle with creamy tomatillo dressing.
Step 8: Repeat with remaining ingredients and serve the tacos immediately for the best flavor and texture.

Tips & Variations

For extra smoky flavor, grill the chicken instead of cooking it in a skillet.
Substitute Cotija cheese with feta or queso fresco if unavailable.
Add sliced avocado or pickled jalapeños for additional creaminess and heat.
Use flour tortillas if you prefer a softer, thicker taco shell.

Storage

Store leftover cooked chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to prevent drying out. Reheat chicken gently in a skillet or microwave before assembling tacos to maintain moisture and flavor.

How to Serve

Three small yellow corn tortillas lie flat on a white marbled surface, each topped with pieces of grilled white fish that have a light brown char. The fish is layered with shredded purple cabbage and small green lettuce pieces, giving a mix of colors and textures. On top, there is a drizzle of light green sauce, adding a creamy look. Small lime wedges are placed near the tacos on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can cook the chicken up to a day in advance and refrigerate it. Reheat it before serving to keep the tacos warm and tasty.

What is Creamy Tomatillo Dressing and can I substitute it?

Creamy Tomatillo Dressing is a tangy, slightly spicy sauce made from tomatillos, lime, and crema or sour cream. If you don’t have it, a tangy cilantro-lime yogurt sauce or a simple sour cream with lime juice can be used instead.