Street Tacos Recipes

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

STREET TACOS RECIPE

Steps:

• Place the flank steak in a large plastic storage bag
• In a small bowl mix olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper. Pour over meat in the bag and refrigerate for few hours. (we marinated for 2 hours)
• Preheat grill to medium-high heat.
• Grill for 3-5 minutes per side. During the last few minutes, place the tortillas on the grill to lightly char them.
• Remove cooked steak from the grill, and thinly slice against the grain.

EASY CARNE ASADA STREET TACOS RECIPE

Steps:

• Thinly slice the steak. Then chop into bite site pieces.
• In a skillet, begin to brown the steak in the oil.
• Add half the onions to the skillet and cook until soft. Save the rest of the onions.
• Meanwhile season with salt and pepper.
• Squeeze the juice of two fresh limes over the meat and onion mixture.
• Continue cooking until the meat is cooked through.
• While the steak is cooking, melt the butter in another skillet or I used an electric skillet.
• Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
• Allow them to cool slightly.
• You will need 2 mini corn tortillas per taco.
• Spoon the meat mixture on the tortillas.
• Top with cilantro, fresh onions and serve with limes.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

IMPOSSIBLE™ STREET TACOS

Steps:

• Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
• Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
• Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

CHICKEN STREET TACOS

Steps:

• Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
• Grill chicken over medium heat until no pink remains, about 4 minutes per side.
• Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
• Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

AMAZING STREET TACOS

Steps:

• Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper.
• Add the steak and let marinate in the fridge for 1-2 hours.
• Heat a medium sized skillet to medium high heat. Add the steak and marinade and cook for about 5-7 minutes or until no longer pink.
• Put the steak in the center of your tortilla with desired toppings.

REFRIED BEANS (& MORE SIDES FOR TACOS!)

Steps:

• Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
• In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
• Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), 1/2 cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining 1/4 cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you're using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher until the desired texture is reached. If you'd like to loosen up the texture, add more water. Serve immediately.