Grilled Chicken Street Tacos with fresh Pico De Gallo

Celebrate vibrant flavors and easy preparation with these smoky chipotle chicken street tacos—perfect for Cinco de Mayo or any festive gathering. Marinated in a zesty blend of citrus juices, spices, and garlic, the chicken is grilled to perfection in your Swiss Diamond Grill Pan, delivering that unmistakable sear without the need for an outdoor grill. Topped with fresh homemade pico de gallo, chopped cilantro, and your choice of creamy or spicy additions, these tacos are an irresistible crowd-pleaser. Quick, colorful, and deeply satisfying—serve with a side of elotes and horchata for the full experience!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

For the Tacos

• 1.5 pounds boneless, skinless chicken thighs or breasts

• 24 white corn tortillas, warmed

• 2 cups Pico de Gallo (see recipe below)

• ½ cup fresh cilantro, chopped

• 6 lime wedges

• Optional toppings:
  Purple cabbage, guacamole, sour cream, pickled red onion, hot sauce

For the Marinade

• 4 tbsp orange juice

• 2 tbsp apple cider vinegar

• 1½ tbsp fresh lime juice

• 3 cloves garlic, minced

• 1½ tbsp of chipotle chili powder

• 2 tsp dried Mexican oregano

• 2 tsp paprika

• ¼ tsp ground cinnamon

• 1 tsp kosher salt

• Freshly ground black pepper, to taste

For the Pico de Gallo

• 4 Roma tomatoes (or 3–4 garden tomatoes), diced

• ½ medium white onion (or red/yellow), finely chopped (about 1 cup)

• 1 jalapeño pepper, seeded and minced (optional)

• ½ cup fresh cilantro, chopped

• 1 tbsp lime juice (from 1 lime)

• 1 tsp salt (or to taste)

• 1 tsp black pepper

Method

1. Combine all marinade ingredients in a bowl. Add the chicken and refrigerate for at least 1 hour (or overnight for best flavor).

2. Preheat your Swiss Diamond Grill Pan over medium-high heat. Remove chicken from marinade and grill for 4–5 minutes per side until internal temperature reaches 165°F. Let rest a few minutes, then chop into bite-size pieces.

3. Combine all pico de gallo ingredients in a bowl. Adjust seasoning to taste.

4. Warm tortillas in a dry Swiss Diamond skillet or grill pan on the stovetop for a few seconds on each side. Layer two tortillas per taco for durability.

5. Fill tortillas with chopped grilled chicken, spoonfuls of pico, and desired toppings. Finish with fresh cilantro and a squeeze of lime.

6. Pair with Mexican Rice, Elotes, and a chilled glass of Horchata for the perfect street taco meal.