Street Tacos Recipe

Prepare protein

Choose one protein option (carne asada, al pastor, or pollo). If using a marinade option, follow its directions below. If using pre-seasoned or leftover meat, skip to 'Cook protein'.

Cook protein

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated or seasoned protein in a single layer. Cook steak or pork 3–5 minutes per side until browned and cooked through (steak to desired doneness). Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). For thin slices, stir and toss until edges are browned and caramelized. Remove from heat and let rest 3 minutes, then thinly slice or chop into bite-sized pieces.

Warm tortillas

Heat a dry skillet or comal over medium-high. Warm each corn tortilla 20–30 seconds per side until pliable with light char marks. Keep tortillas warm wrapped in a clean kitchen towel or in a low oven (200°F/95°C) until serving.

Assemble tacos

Place 2 warmed corn tortillas on a plate for each serving (total 6 tortillas for 3 tacos). Divide the cooked meat evenly among 6 tortillas (about 2–3 oz meat per taco). Top each taco with a sprinkle of diced onion (about 1 tablespoon per taco) and chopped cilantro (about 1 tablespoon per taco). Serve with lime wedges alongside.

In a bowl or zip-top bag combine 2 tbs lime juice, 2 tbs orange juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp dried oregano and 1 tbs vegetable oil. Add 1 lb flank or skirt steak and toss to coat. Marinate in the refrigerator 30 minutes to 2 hours (longer for more flavor). Pat steak dry before cooking and season lightly with 1 tsp kosher salt and 1 tsp black pepper.

In a bowl combine 1 tbs achiote paste, 2 tbs pineapple juice, 1 tbs white vinegar, 1 tsp minced garlic, 1 tsp ground cumin and 1 tsp paprika. Add 1 lb thinly sliced pork shoulder and mix until evenly coated. Marinate at least 30 minutes or up to 4 hours in the refrigerator. Pat dry before cooking and season lightly with salt and pepper.

Combine 2 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder and 1 tsp ground cumin. Toss with 1 lb chicken thighs and let marinate 15–30 minutes. Pat chicken dry and season with salt and pepper before cooking.

Finely chop 1/2 cup cilantro and finely dice 1/2 cup white onion. Place in small bowls for topping. Cut 2 limes into wedges for squeezing over tacos.

Make the salsa while the protein marinates or rests. Place 2 halved roma tomatoes, 1 jalapeño (stem removed for less heat, seeds removed to reduce more), 1/4 cup roughly chopped white onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp kosher salt in a blender or food processor. Pulse 6–8 times until texture is slightly chunky but well combined. Taste and adjust salt or lime as needed. Transfer to a bowl and chill briefly or serve immediately alongside tacos.