Easy Street Tacos Recipes

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.

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.

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.

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.

EASY STREET TACOS

Steps:

• 1. Add drained chicken to a small non-stick skillet and turn heat on low.
• 2. Add taco seasoning to chicken and stir gently until spices are evenly distributed. Add 1/2 cup of water and simmer on low while preparing/chopping toppings.
• 3. When ready to serve, place taco shells on a cookie sheet or in a baking pan and fill each shell with 2 tablespoons of the chicken mixture.
• 4. Top chicken with a splash of lime juice, shredded cheese and onion. Bake tacos in 350 degree oven for about 5 minutes (watch carefully, the shells will burn easily).
• 5. Remove tacos from oven, let cool a couple of minutes, then top with salsa, tomatoes, and lettuce. Can also add a dollop of sour cream, if desired.
• 6. Suggestion: Serve immediately with a side of Mexican rice, guacamole & chips, or chili beans.

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.

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.

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.