Street Tacos Recipe

Time30m

Serves6

Beef, Chicken, or Carnitas served open-faced on two corn tortillas; cilantro, diced red onions, fresh charred salsa.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
For Beef
Season the beef with salt and pepper. Grill or pan-sear over high heat for 5-7 minutes on each side until cooked to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
2
For Chicken
Season the chicken with salt, pepper, and any preferred spices. Grill or pan-sear for 6-8 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice or shred.
3
For Carnitas
If using pre-cooked carnitas, simply reheat in a skillet over medium heat until warmed through. If making from scratch, slow-cook pork shoulder with spices until tender, then shred.

4
To Warm the Tortillas
In a hot skillet, lightly warm each tortilla for about 30 seconds on each side until pliable and slightly charred. Keep warm in a towel until ready to serve.

5
To Assemble
Place two warm corn tortillas on a plate. Top with your choice of protein (beef, chicken, or carnitas). Add a generous sprinkle of diced red onions and chopped cilantro, then finish with a spoonful of fresh charred salsa.