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
- 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.
For the Chicken Street Tacos:
- 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.
For the Salsa Verde:
- 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.
Nutrition
- Serving Size: 8-10