Mexican Street Tacos
Handheld tacos built on corn or flour tortillas with seasoned protein, onion, and cilantro. Charred, assembled quickly, and served warm with lime and fresh toppings on the side.
Ingredients
Method
Pat protein dry and slice thinly (or cut into small pieces if using ground or shredded meat). Dice the white onion finely and chop cilantro; set both aside. Cut limes into wedges.
Season the protein with salt, black pepper, and taco seasoning (if using), tossing gently to coat evenly.
Heat oil in a grill or cast-iron skillet over medium-high heat until shimmering. Add protein in a single layer and cook without moving for 2–3 minutes until charred or browned.
Stir the protein and cook another 2–3 minutes until cooked through (internal temperature 165°F for poultry, 160°F for pork, 135°F for beef medium-rare). Transfer to a plate.
Warm tortillas on the grill or directly over a flame for 10–15 seconds per side until pliable.
Lay each warm tortilla on a plate or in your hand. Top with a spoonful of cooked protein, a pinch of diced onion, and a small handful of cilantro. Serve immediately with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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