There is a reason street tacos never go out of style. They are warm, smoky, fresh and fun to eat, and a whole table of them turns an ordinary evening into a small celebration. These Meghan Markle grilled chicken street tacos take that same happy feeling and make it holiday-ready, with juicy marinated chicken, a cool cilantro lime sauce and plenty of bright toppings.
This version is made for a festive holiday dinner when you want something relaxed but still special. The chicken does most of the work on the grill, the toppings can be set out in little bowls, and everyone builds their own tacos exactly the way they like them. It is easy, crowd-friendly and ready in about an hour.
Street tacos come from the busy taco stands of Mexico, where small soft tortillas are filled with grilled meat and finished with onion, cilantro and lime. This recipe is inspired by the fresh, California-style cooking Meghan Markle is often linked to, with light, bright flavours and lots of fresh herbs. It is not her official recipe, but it follows the same easy, feel-good spirit.
Recipe Card
| Prep Time | 20 minutes |
| Marinating Time | 30 minutes |
| Cook Time | 15 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 4 (12 tacos) |
| Calories per serving | 480 kcal |
| Difficulty | Easy |
| Cuisine | Mexican-inspired |
Ingredients
| Ingredient | Amount |
|---|---|
| For the marinade | |
| Boneless chicken thighs | 680 g (1.5 lb) |
| Olive oil | 3 tablespoons (45 ml) |
| Fresh lime juice | 2 tablespoons (30 ml) |
| Garlic, minced | 3 cloves |
| Ground cumin | 1 teaspoon (3 g) |
| Smoked paprika | 1 teaspoon (3 g) |
| Chilli powder | 1 teaspoon (3 g) |
| Dried oregano | 1/2 teaspoon (1 g) |
| Salt | 1 teaspoon (6 g) |
| Black pepper | 1/2 teaspoon (1 g) |
| For the cilantro lime sauce | |
| Sour cream or Greek yogurt | 120 g (1/2 cup) |
| Fresh lime juice | 1 tablespoon (15 ml) |
| Fresh cilantro leaves | 1/4 cup (15 g) |
| Jalapeño, seeds removed | 1/2 pepper |
| Garlic | 1 small clove |
| Salt | 1/4 teaspoon (1.5 g) |
| For serving | |
| Small corn tortillas | 12 |
| Red onion, finely diced | 1 small (100 g) |
| Radishes, thinly sliced | 4 (60 g) |
| Fresh cilantro leaves | 1/2 cup (30 g) |
| Lime wedges | 2 limes |
| Ripe avocado, sliced (optional) | 1 |
Instructions
- Mix the olive oil, lime juice, garlic, cumin, smoked paprika, chilli powder, oregano, salt and pepper in a bowl. Add the chicken thighs and coat them well. Cover and marinate for 30 minutes at room temperature, or up to 4 hours in the fridge.
- While the chicken marinates, make the sauce. Blend the sour cream, lime juice, cilantro, jalapeño, garlic and salt until smooth. Taste and add more lime or salt if needed, then set aside.
- Heat a grill or grill pan over medium-high heat to about 400–450°F (200–230°C). Lightly oil the grates so the chicken does not stick.
- Grill the chicken for 5–7 minutes per side until nicely charred at the edges and cooked through. The inside should reach 165°F (74°C) on a meat thermometer.
- Move the chicken to a board and rest it for 5 minutes. Resting keeps the juices inside, so the meat stays tender instead of drying out.
- Slice the chicken into thin strips. Warm the tortillas on the grill for 30 seconds per side, or wrap them in a clean cloth and microwave for 30 seconds.
- Build the tacos: a little chicken, a spoon of cilantro lime sauce, diced onion, radish slices, cilantro leaves and avocado if you like. Finish with a squeeze of lime and serve right away.
Pro Tips
- Chicken thighs stay juicier than chicken breast on the grill, and they forgive an extra minute of cooking.
- Do not skip the rest time. Five quiet minutes make the difference between juicy and dry chicken.
- Warm tortillas are everything. Cold, stiff tortillas crack, while warm ones fold softly around the filling.
- Set the toppings out in small bowls and let everyone build their own tacos. It turns dinner into a fun holiday activity.
- If you do not have a grill, a very hot cast-iron pan works just as well for a good char.
Benefits of This Recipe
- Rich in protein from the grilled chicken, which keeps everyone full and satisfied.
- Full of fresh vegetables and herbs, so every taco feels light and bright, not heavy.
- Budget-friendly: chicken thighs and corn tortillas feed a crowd without a big bill.
- Family-friendly and flexible, since picky eaters can simply skip the toppings they do not like.
- Great for meal prep: the chicken and sauce keep well and can be used in salads or wraps the next day.
Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Carbohydrates | 34 g |
| Sugars | 4 g |
| Fat | 20 g |
| Saturated Fat | 5 g |
| Fiber | 5 g |
| Sodium | 620 mg |
*Nutrition values are approximate estimates per serving and can vary with ingredients and portion size.*
Allergen Note and Swaps
This recipe contains dairy (in the cilantro lime sauce) and may contain gluten if the tortillas are not certified gluten-free. For a dairy-free version, swap the sour cream for plain coconut yogurt. For a gluten-free version, use certified gluten-free corn tortillas. For a milder sauce, leave out the jalapeño completely.
Storage and Make Ahead
Store leftover chicken in an airtight container in the fridge for up to 3 days, and keep the sauce separate for up to 4 days. The cooked chicken also freezes well for up to 2 months. Reheat the chicken gently in a hot skillet with a splash of water so it stays moist, and warm fresh tortillas just before serving.
Variations
- Baja-style: add crunchy cabbage slaw and extra lime for a cool, tangy twist.
- Breakfast tacos: use the leftover chicken with scrambled eggs and a little cheese in the morning.
- Veggie version: swap the chicken for smoky grilled mushrooms or roasted cauliflower with the same marinade.
Key Takeaways
- Smoky grilled chicken, cool cilantro lime sauce and fresh toppings make these tacos a holiday favourite.
- Thirty minutes of marinating is enough for deep flavour, and the whole dinner is ready in about an hour.
- Chicken thighs stay juicy on the grill, and five minutes of resting keeps them tender.
- Serve toppings in bowls so everyone builds their own perfect taco.
- Leftovers work beautifully in salads, wraps and breakfast tacos the next day.
Frequently Asked Questions
