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Mexican Street Tacos recipe served on a plate, by Nacho Daddy - Salt Lake City

Jul 13 2026

Restaurants›Nacho Daddy - Salt Lake City›Mexican Street Tacos Recipe

Mexican Street Tacos Recipe

Name: Nacho Daddy - Salt Lake Citys Mexican Street Tacos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb Carne asada (flank steak), thinly sliced; 1 lb Grilled chicken breast, thinly sliced; 1 lb Carnitas (slow-cooked pork shoulder), shredded; 2 tbs Olive oil; 2 tbs Fresh lime juice; 2 tbs Orange juice; 2 tsp Minced garlic; 1 tsp Ground cumin; 1 tsp Chili powder; 0.5 tsp Salt; 0.5 tsp Black pepper; 6 pieces Corn tortillas; 0.5 cups White onion, finely diced; 0.25 cups Fresh cilantro, chopped; 1 whole Fresh lime, cut into wedges; 4 pieces Roma tomatoes, halved; 1 whole Jalapeño pepper, stemmed; 2 pieces Garlic cloves; 0.5 whole White onion, quartered; 0.25 cups Fresh cilantro; 1 tbs Lime juice; 0.5 tsp Salt; 2 cups Tortilla chips

Inspired by Nacho Daddy - Salt Lake City

Time1h

Serves2

Three street-style tacos with your choice of carne asada, grilled chicken or carnitas. Topped with onions and cilantro. Served with signature salsa and tortilla chips.

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Ingredients

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Protein (Choose One)

1 lb Carne asada (flank steak), thinly sliced

1 lb Grilled chicken breast, thinly sliced

1 lb Carnitas (slow-cooked pork shoulder), shredded

Marinade for Carne Asada (if using)

2 tbs olive oil

2 tbs Fresh lime juice

2 tbs Orange juice

2 tsp Minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Taco Assembly

6 pieces Corn tortillas

1/2 cups White onion, finely diced

1/4 cups Fresh cilantro, chopped

1 whole Fresh lime, cut into wedges

Signature Salsa

4 pieces Roma tomatoes, halved

1 whole Jalapeño pepper, stemmed

2 pieces Garlic cloves

1/2 whole White onion, quartered

1/4 cups Fresh cilantro

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Side

2 cups Tortilla chips

Method

Prepare Protein (Choose One)

Carne Asada

In a bowl, mix olive oil, lime juice, orange juice, garlic, cumin, chili powder, salt, and pepper. Add sliced flank steak and marinate for at least 30 minutes. Grill or sear on high heat for 3–4 minutes per side until cooked through. Let rest, then slice into bite-sized pieces.

Grilled Chicken

Season chicken breast with salt, pepper, cumin, and chili powder. Grill or pan-cook for 5–6 minutes per side or until internal temperature reaches 165°F. Let rest, then slice thinly.

Carnitas

Use pre-cooked carnitas or slow-cook pork shoulder with garlic, cumin, orange juice, and bay leaves for 3–4 hours until tender. Shred and crisp in a pan before serving.

Make Signature Salsa

Roast tomatoes, jalapeño, garlic, and onion in a dry skillet over medium-high heat until charred (about 10 minutes). Transfer to a blender, add cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Prepare Taco Toppings

Finely dice white onion and chop fresh cilantro. Cut lime into wedges. Set aside for taco assembly.

Warm Tortillas

Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds per side until pliable and slightly browned. Keep warm in a towel.

Assemble Tacos

Place a small amount of your chosen protein onto each tortilla. Top with diced onions and chopped cilantro. Serve with lime wedges on the side.

Serve

Plate three street tacos per serving, accompanied by a side of tortilla chips and a small bowl of the signature salsa.

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