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

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★★★★★

4.4 from 67 reviews

These Chicken Street Tacos with Cotija, Cilantro, and Creamy Tomatillo Dressing are a vibrant and flavorful meal perfect for a quick weeknight dinner or casual gathering. Tender, spice-rubbed chicken breasts are cooked on a skillet, sliced into bite-sized strips, and served on warm corn tortillas topped with fresh cilantro, crisp purple cabbage, raw onion, crumbly Cotija cheese, and a tangy creamy tomatillo dressing. This recipe combines bold Mexican flavors with fresh textures for an authentic street taco experience in your own kitchen.

Ingredients

Scale

Chicken

  • 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

Toppings and Assembly

  • 1 cup fresh cilantro, chopped
  • 1 small yellow onion, chopped
  • 2 cups chopped purple cabbage
  • 1 cup crumbled Cotija cheese
  • 12 small corn tortillas
  • Cooking spray

Creamy Tomatillo Dressing

  • 1 recipe Creamy Tomatillo Dressing (see separate recipe or preparation)

Instructions

  1. Preheat skillet: Preheat a large non-stick skillet or grill pan over medium heat and spray it heavily with cooking spray to prevent the chicken from sticking.
  2. Prepare chicken: Pound the chicken breasts to an even thickness or slice them in half lengthwise into thinner cutlets to ensure they cook evenly.
  3. Season chicken: In a small bowl, combine the salt, ground cumin, chili powder, garlic powder, and onion powder. Generously season both sides of all the chicken breasts with this spice mixture.
  4. Cook chicken: Once the skillet is hot, add three 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.
  5. Slice chicken: Transfer the cooked chicken to a large cutting board and cut into bite-sized strips.
  6. Warm tortillas: Heat the corn tortillas in the microwave for 10 to 20 seconds or warm them on a skillet until they are pliable and hot.
  7. Assemble tacos: Place some chicken strips down the center of each warmed tortilla. Top with chopped cilantro, raw onion, and purple cabbage. Sprinkle Cotija cheese over the top and drizzle with creamy tomatillo dressing.
  8. Serve: Repeat the assembly with remaining ingredients and serve the tacos immediately for the best flavor and texture.

Notes

  • To ensure even cooking, pounding the chicken breasts to an even thickness is important.
  • Cooking chicken in batches prevents overcrowding and ensures proper searing.
  • The creamy tomatillo dressing adds a tangy, fresh contrast to the seasoned chicken and crunchy toppings.
  • Warm tortillas properly to prevent cracking when folded.
  • For extra spice, add sliced jalapeños or hot sauce as a topping.
  • Leftover cooked chicken can be refrigerated and repurposed for salads or other taco recipes.

Keywords: Chicken street tacos, Cotija cheese, tomatillo dressing, Mexican tacos, quick chicken tacos, homemade tacos

Find it online: https://foodbylina.com/chicken-street-tacos-with-cotija-cilantro-and-creamy-tomatillo-dressing-recipe/