Easy Street Tacos Recipes

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

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.

EASY STREET TACOS

Steps:

• Preheat oven to 450 degrees and line a rimmed baking sheet with tortillas a bake for 3-5 minutes, just until slightly crisp, but soft. Set aside.In a large skillet add ground beef and pork and season with taco seasoning packet ( if you make your own pico de gallo reserve 1/2 teaspoon of seasoning for it). Add in crushed tomatoes and brown until meat is cooked.With a slotted spoon add meat to tortillas and top with pico de gallo, Crema Mexican or sour cream, cilantro, a slice of lime (juiced) and sliced avocado. Serve with hot sauce on the side if desired.Pico de Gallo:Place all ingredients in a bowl and stir to combine. Refrigerate until ready to use.

EASY BEEF STREET TACOS

Steps:

• Heat 2 teaspoons olive oil in a large 12-inch skillet over medium-high heat. Once hot, add in the minced steak and onion. Stir and cook until almost all traces of pink are gone.
• Measure and add in the chipotle powder, chili powder, cumin and salt. Stir and cook until the steak is no longer pink.
• Meanwhile, heat a smaller skillet (cast iron, stainless or nonstick) over medium-high heat. Toast one side of the corn tortillas and palce it on a towel lined plate and cover with half of the towel. Repeat with the remaining tortillas.
• Fill the corn tortillas with a few spoonfuls of meat and top with cilantro and white onion. Feel free to drizzle with your favorite hot sauce, salsa or toppings you wish.

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.

EASY CHICKEN STREET TACOS RECIPE

Steps:

• In a pan over medium heat, heat oil then combine shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
• In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime, and cilantro.
• To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.
• Squeeze lime juice over taco and serve.