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Street Tacos


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Scale
  • 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

For the Chicken Street Tacos:

  • 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

For the Salas Verde:

  • 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

For the Tacos:

  • 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

  1. Rinse carne asada and pat dry.
  2. Place into a glass dish or freezer bag, top with all ingredients, mix well, marinate in the refrigerator at least 6 hours or overnight.
  3. Prepare grill, remove from fridge and allow to come to room temperature.
  4. Grill for 6 minutes per side, allow to rest before chopping up and serving.

For the Chicken Street Tacos:

  1. Rinse chicken, pat dry, place in a glass dish or freezer bag.
  2. Place all ingredients over chicken, mix well, marinate in the refrigerator at least 6 hours or overnight.
  3. Remove from fridge, prepare grill, grill 5-7 minutes per side, chicken should release clear juices allow to rest before chopping up.

For the Salsa Verde:

  1. Remove husk from tomatillos and rinse well.
  2. 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.
  3. Broil vegetables turning during roasting until skin is blackened on both sides.
  4. Allow roasted vegetables to sit under a kitchen towel to steam for about 5 minutes.
  5. Remove skin from poblanos and discard stem. Slice poblanos to remove seeds.
  6. Do not rinse roasted peppers or they will lose their flavor.
  7. Add all ingredients to blender, blend well.

Nutrition

  • Serving Size: 8-10