Chicken Street Tacos with Guacamole and Chipotle Aioli

August 14, 2017


Chicken street tacos are one those easy dinner meals that comes together so quick.  It's such a healthy dinner idea and it's kid friendly too because you can easily make a little quesadilla out of the same ingredients.  



I cook southwest style food quite a bit.  I love anything in the taco and salsa world, really. But street tacos are kind of this newish trendy thing.  I mean thanks because they are so easy!  A street taco is basically a pretty plain taco.  Meat, a little salsa and maybe some cabbage slaw or cilantro.  I think of it as the world's healthiest taco.





Does your family like tacos?  What are some of your favorite toppings you just cant live without?  Mine is definitely pico de gallo.  In the summer it's alway in my fridge at all times for easy snacking.



I try to keep certain items in my fridge at all times for the nights when I need something quick and easy to make.  Something that I like to do is keep chicken on hand (always), frozen, so I can throw it in the fridge to defrost for later in the week since it does take a few days.  



Have you ever seen a taco wrapped with two shells?  Did you know that's actually for when all the filling falls out of the first one, you have a tortilla to catch it but instead of getting all over your plate it goes and makes a new taco!  Love it.



These chicken street tacos  take about 45 minutes to make.  Since it's a street taco they are pretty basic. It consists of seasoned chicken, easy guacamole, pico de gallo, a spice aioli sauce and cilantro.  I make this fresh pico de gallo about every other week, I use it in so many of my dishes, it's really versatile if you are cooking anything southwest.  The pico really brightens up food and gives it that extra boom pow kick of flavor.  You can grab my Perfect Pico de Gallo recipe here.



corn tortillas

2 chicken breasts

1 tbsp avocado oil


pico de Gallo (I used a third of this recipe but a whole jalapeño)

sour cream


chicken seasoning

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt



chipotle aioli

1 tbsp apple cider vinegar

3/4 tsp chipotle powder (this is not chili powder)

1/2 tsp cumin

1/2 tsp salt

1/8 tsp oregano

1/8 tsp garlic powder

1/2 c mayo

1 tbsp dijon mustard

1 tbsp lime juice


easy guacamole

2 avocados

1 tbsp lime juice

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

1 tbsp cilantro



  1. Preheat oven to 400

  2. Season the chicken breasts with the "chicken seasoning"

  3. Heat a skillet to medium heat with 1 tbsp avocado oil

  4. Sear the chicken breasts in the skillet for 3 minutes on each side

  5. Cover with foil and place the skillet in the oven for 25 minutes  

  6. Prep the guacamole , pico de Gallo and chipotle aioli

  7. Remove chicken from the oven, let it rest 10 minutes before cutting

  8. Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way

  9. Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften

  10. Put together the tacos

  11. 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro








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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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