Street Tacos
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Prep Time
20 mins
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Cook Time
20 mins
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Marinade Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mexican
Street Tacos
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Street Tacos are a popular street food made with small tortillas and stuffed with seasoned steak, cilantro, and onions - quick, easy & flavorful!
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Ingredients
For the Steak Tacos
- 8 corn tortillas
- 1 pound skirt steak cut into ¼-inch chunks
- ¼ cup orange juice
- 2 garlic cloves grated
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon Mexican oregano
- 1 tablespoon avocado oil
For the Toppings
- ¼ cup onion minced
- ½ cup cilantro chopped
- salsa
- Lime wedges
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Instructions
- In a medium bowl, place the steak, orange juice, garlic, chili powder, cumin, salt and dried oregano, and toss to combine. Set in the fridge to marinate for at least 1 hour, or up to 24 hours.
- Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
- Place a large cast iron skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
- Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
- Add avocado oil to the cast iron skillet and heat over medium-high heat. Once the oil is sizzling, add the steak and marinade to the hot pan and cook, stirring often, until the steak is deeply browned, about 4 to 5 minutes, and the marinade has reduced.
- Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
- To assemble, add a generous portion of steak to the middle of each warm tortilla. Top with onion and cilantro. Serve with salsa and lime wedges, squeezing the juice on top right before serving.
- Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
- To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.
Equipments used:
Notes
- Nutrition facts does not include any toppings.
- Storage: Store each component separately. Keep the beef in one airtight container, the veggies in another, and the tortillas in their bag or a separate zipper bag. To reheat, warm the tortillas as directed, then warm the steak in a skillet over medium heat and assemble your tacos. The components for Mexican street tacos should last up to 3 days in the fridge.
- Storage: Store each component separately. Keep the beef in one airtight container, the veggies in another, and the tortillas in their bag or a separate zipper bag. To reheat, warm the tortillas as directed, then warm the steak in a skillet over medium heat and assemble your tacos. The components for Mexican street tacos should last up to 3 days in the fridge.
- Ingredients
- For the Kale Slaw
- For the Kale Slaw
- 1 cup kale chopped
- 1 cup kale chopped
- ¼ cup avocado oil mayonnaise
- ¼ cup avocado oil mayonnaise
- 2 teaspoons lime juice
- 2 teaspoons lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon chili powder
- For the Chicken Filling
- For the Chicken Filling
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 3 cups cooked and cubed chicken breast
- 3 cups cooked and cubed chicken breast
- 1½ cups corn kernels cooked fresh or frozen
- 1½ cups corn kernels cooked fresh or frozen
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons lime juice about 1 lime
- ½ teaspoon chili powder
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon salt
- For assembly
- For assembly
- 12 corn tortillas miniature, or 8 regular-size corn tortillas
- 12 corn tortillas miniature, or 8 regular-size corn tortillas
- ¼ cup Cotija cheese crumbled
- ¼ cup Cotija cheese crumbled
- 4 lime wedges for serving
- 4 lime wedges for serving
- Instructions
- Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
- Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
- Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
- Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
- To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.
Nutrition Information
Show Details
Serving
2tacos
Calories
334kcal
(17%)
Carbohydrates
27g
(9%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
71mg
(24%)
Sodium
404mg
(17%)
Potassium
503mg
(14%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
399IU
(8%)
Vitamin C
8mg
(9%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 334kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 404mg | 17% |
| Potassium | 503mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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