Street Taco Recipe

In a medium bowl whisk together flour, baking powder, and salt.

Add the vegetable oil and warm water. Mix until a shaggy dough forms. If dough is too dry, add up to 2 additional tablespoons of water, 1 tablespoon at a time.

Turn dough onto a lightly floured surface and knead 5–6 minutes until smooth and elastic. Cover with a damp towel and let rest for 20–30 minutes to relax the gluten.

Divide dough into 8 equal pieces (for 6–8" tacos) and roll each into a ball. Keep covered to prevent drying.

On a lightly floured surface, roll each ball into a thin round, about 5–6 inches in diameter.

Heat a dry skillet or cast-iron pan over medium-high heat. Cook tortillas one at a time: about 30–45 seconds per side, until brown spots form and tortilla puffs slightly. Transfer to a clean towel and keep wrapped to stay warm and pliable.

Pat the pork pieces dry and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 tsp oregano. Rub seasonings evenly into the meat.

Heat 1 tablespoon vegetable oil in a heavy skillet over medium-high heat. Sear pork pieces in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium. Add the minced garlic and sauté 30 seconds until fragrant. Return pork to the pan, add orange juice and 2 tablespoons lime juice, and bring to a simmer.

Cover the pan, reduce heat to low, and simmer gently until pork is very tender and shreds easily, about 45–60 minutes. Alternatively, transfer to a 300°F (150°C) oven covered and cook 1.5–2 hours.

Once tender, remove pork and shred with two forks. Skim excess fat from the cooking liquid, then return shredded pork to the pan and simmer uncovered over medium-high heat for 6–8 minutes to crisp edges and concentrate flavors. Adjust salt to taste.

Cut the avocados in half, remove pits, and scoop flesh into a bowl or small blender cup.

Add Greek yogurt, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.

Blend or mash with a fork until smooth and creamy. If sauce is too thick, add up to 1 tablespoon water to reach a pourable, spreadable consistency. Taste and adjust lime and salt as needed.

Finely chop the white onion and cilantro. Place in small bowls for assembly.

Cut limes into wedges and prepare optional pickled jalapeños and cheese if using.

Warm a skillet over medium and brush with 1 teaspoon oil or a little butter. Reheat tortillas briefly (10–15 seconds per side) if they have cooled.

To assemble each taco: place 1 warm tortilla on a plate, spread about 1 tablespoon guac sauce down the center, top with 2–3 ounces (about 1/4 cup) shredded pork, a sprinkle of chopped onion, a pinch of chopped cilantro, and a squeeze of lime. Add pickled jalapeños and cheese if desired.

Serve immediately while warm. Repeat with remaining tortillas and fillings.