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Chicken Street Tacos


Growing up, tacos were a packet of Taco Bell taco seasoning and some ground beef. I probably didn’t even have chicken tacos until I was in college (*gasp*). I’ll still eat some classic family tacos on occasion, but I’ve found a new favorite. It wasn’t until I hit up some food trucks that I realized that tacos could be so different than what I grew up with. I also couldn’t believe how tasty they were. Mostly because of CILANTRO. I know there are cilantro-haters out there, and to each his/her own, but I love the stuff. That’s why this recipe thrives on it. So for all of you cilantro-lovers out there, prepare yourself for something real good.


Chicken Street Tacos with Pineapple Pico de Gallo | Serves 4-5


Main Ingredients:

1.5-2 lbs chicken breast / chicken tenders
1 pkg corn tortillas
2 avocados


Marinade Ingredients:

¼ c. fresh lime juice
¼ c. olive oil
3 cloves garlic, smashed
2 t. cumin
1 ¼ t. chili powder
¼ c. chopped fresh cilantro (plus extra for pico and garnish)
1 t. salt
¾ t. black pepper


Pineapple Pico de Gallo Ingredients:

1 c. pineapple
¾ c. sweet onion
1 serrano pepper (diced, no seeds)
apple cider vinegar (to taste)
cilantro (to taste)




1. Marinate chicken 1-6 hours in all the ingredients except the extra cilantro.

2. With about half an hour until the marinade is complete, dice your pineapple, onion, and serrano pepper. Combine in a bowl and add the cilantro and apple cider vinegar to taste.

3. Grill chicken or cook on the stovetop.

4. Assemble tacos!


Meet Anne

While Anne’s "dream life" would include traveling and hiking every day, she’s pretty content spending time with the people she loves, eating sea salt and vinegar chips, and doing all things art. One of her greatest and most obvious passions is her plant collection. Some call it an obsession. She agrees.

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