If you’re a lover of all things tacos then my Street Tacos are the perfect dish to satisfy your taco cravings!
I can’t began to explain how much my family and I love tacos.
I’ll just say that everyday is pretty much Taco Tuesday in my house.
Street Tacos are a soft style taco that you find all over Mexico.
I grew up eating Street Tacos in the streets of California and Mexico.
Although fried hard shelled tacos are delicious, nothing beats the authenticity and taste of real soft shelled, Street Tacos.
My brother and I would hit the taco trucks nightly in our town to eat fresh grilled Carne Asada and Chicken tacos loaded with all our favorites toppings!
People, this was before everyone had a “food truck” and we just called them Taco Trucks and looked forward to eating from them everyday.
And you guessed it, food trucks were not invented in the 90’s but started way back when by Ma’ and Pa’ taco truck vendors.
For my street tacos I always head over to my local Mexican market to buy the best ingredients!
Fresh Carne Asada and freshly made corn tortilla shells are a requirement!
Please don’t use old, sitting on the shelf for weeks, corn tortilla shells.
You’ll ruin your Street Taco experience if you don’t use the freshest ingredients.
If you can, try to marinate your meats overnight in the fridge because it’s important to tenderize the meats so they melt in your mouth.
I’ve never eaten a dry Street Taco and I don’t ever want that sacrilegious food eating experience.
I told y’all my family and I don’t play when it comes to taco eating people!
We actually don’t play when it comes to food period, lol!
Our meat is all grilled,chopped up, and ready to eat!
Don’t forget to wrap your tortilla shells in foil and place on the grill to stay warm while you prepare your meats.
Load these babies up with fresh toppings and enjoy!
Ingredients
- 3 lbs carne asada beef
- 2 limes, zested, juiced
- 1 lemon, zested, juiced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon oregano, crushed
- 1 tablespoon garlic, minced
- 3 lbs chicken tenders
- 1 lime, zested, juiced
- 1 lemon, zested, juiced
- 1 orange, zested, juiced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon creole seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano, crushed
- 3 poblano peppers, roasted and skin removed
- 1 1/2 lb tomatillos, roasted
- 1/2 white onion, roasted
- 3 cloves of garlic, roasted
- 1/2 cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1 jalapeno pepper
- 1/4 teaspoon Himalayan pink salt
- 1 tablespoon extra virgin olive oil
- Corn Tortilla shells wrapped in foil and heated on grill while preparing meats.
- cheese
- sour cream
- avocado
- cilantro
- white onion, diced
- hot sauce
- green onion
- red salsa
Instructions
- Rinse carne asada and pat dry.
- Place into a glass dish or freezer bag, top with all ingredients, mix well, marinate in the refrigerator at least 6 hours or overnight.
- Prepare grill, remove from fridge and allow to come to room temperature.
- Grill for 6 minutes per side, allow to rest before chopping up and serving.
- Rinse chicken, pat dry, place in a glass dish or freezer bag.
- Place all ingredients over chicken, mix well, marinate in the refrigerator at least 6 hours or overnight.
- Remove from fridge, prepare grill, grill 5-7 minutes per side, chicken should release clear juices allow to rest before chopping up.
- Remove husk from tomatillos and rinse well.
- Rinse poblanos and add tomatillos, poblanos, jalapeno, onion and garlic in a roasting pan and coat with 1 tablespoon of extra virgin olive oil and salt.
- Broil vegetables turning during roasting until skin is blackened on both sides.
- Allow roasted vegetables to sit under a kitchen towel to steam for about 5 minutes.
- Remove skin from poblanos and discard stem. Slice poblanos to remove seeds.
- Do not rinse roasted peppers or they will lose their flavor.
- Add all ingredients to blender, blend well.
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