Colorado Street Tacos Recipe
three fire-grilled corn tortillas filled with melted cheese | roasted habanero salsa | roasted jalapeño peppers | pico de gallo | cilantro avocado | crema | all fire-grilled street tacos are made with soft corn tortillas | mexican rice | choice of: grilled chicken fire-grilled garlic shrimp | grilled skirt steak | braised beef barbacoa
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.
Tortillas
Cheese
Proteins
Salsas and Toppings
Mexican Rice
Method
Preparation
- 1
Prepare the Rice
Cook the Mexican rice according to package instructions. Set aside once done.
- 2
- 3
Roast the Peppers
Roast jalapeño peppers over an open flame or in an oven until charred. Allow to cool, then slice.
- 4
Prepare the Salsa
If using homemade roasted habanero salsa, prepare it ahead of time. Otherwise, use a store-bought version.
Assembly
- 5
- 6
Add Cheese and Protein
Place a portion of shredded cheese on each tortilla, followed by the grilled protein of your choice.
- 7
Add Toppings
Top each taco with roasted jalapeño peppers, pico de gallo, cilantro avocado, and a drizzle of crema.
- 8
Serve
Serve the tacos warm, accompanied by a side of Mexican rice and additional salsa if desired.
