Street Tacos Recipe

Warm tortillas

Heat a dry skillet or griddle over medium-high. Warm each blue corn tortilla 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.

To assemble each taco (2 total): place one warmed blue corn tortilla on a plate, add approximately 1.5 oz of the chosen protein in the center, top with about 1 tbsp fresh slaw, 1 tbsp pico de gallo, a light sprinkle (1 tbsp) of crumbled Cotija, 2 shaved radish slices, and a few cilantro leaves. Serve two tacos per order.

Chicken tinga (if chosen)

If using prepared shredded chicken tinga, rewarm gently in a skillet with 1–2 tsp cooking oil over medium heat until heated through (~3–4 minutes). If making from scratch: sauté shredded cooked chicken with 1/4 cup blended chipotle-tomato sauce until thoroughly coated and warmed.

Pulled pork (if chosen)

Reheat warmed pulled pork in a skillet with a splash of its cooking liquid or water over medium heat until hot, 3–4 minutes, breaking up large pieces so it fits the tortilla.

Ground beef (if chosen)

If using pre-cooked seasoned ground beef, reheat in a skillet 2–3 minutes. If cooking fresh: brown 3 oz ground beef over medium-high heat until no longer pink, drain excess fat, then season with 1/4 tsp chili powder, 1/8 tsp cumin, pinch of salt, and 1 tsp tomato paste; cook 1–2 minutes more and finish with 1 tsp water to create a moist filling.

Roasted vegetables (if chosen)

Toss sliced bell pepper, onion, and zucchini with 1 tsp oil, 1/8 tsp smoked paprika, and pinch of salt. Roast at 425°F (220°C) for 12–15 minutes until tender and slightly charred. Warm before assembling.

Combine green cabbage, red cabbage, shredded carrot, lime juice, salt, and pepper in a bowl. Toss to coat and let sit 5 minutes so flavors meld. Slaw should be crisp but slightly softened by the lime.

Stir together the diced tomato, diced white onion, chopped cilantro, minced jalapeño, lime juice, and salt. Let rest 5–10 minutes at room temperature for flavors to marry. Drain any excess liquid before topping tacos if very watery.

Thinly shave radish on a mandoline or using a knife. Wash and pick cilantro leaves. Cut a lime wedge to serve alongside.

Whisk together mayonnaise, crema (or sour cream), minced chipotle, lime juice, grated garlic, and salt until smooth. Adjust seasoning to taste. Serve 1–2 tbsp aioli on the side for dipping or drizzling.

Arrange two fully assembled tacos on a plate with a small ramekin of Diego's aioli and a lime wedge. Serve immediately while tortillas and protein are warm.