Street Taco Recipe

Chop cilantro finely and measure 1/4 cup. Finely dice white onion to equal 1/4 cup.

Warm corn tortillas: stack tortillas, wrap in a clean kitchen towel or foil, and steam in a medium skillet over low heat for 1–2 minutes per side, or heat individually on a hot cast-iron griddle for about 30–45 seconds per side until pliable and slightly charred. Keep wrapped to stay warm until assembly.

Crumble cotija cheese and set aside in a small bowl. Cut lime into wedges.

If using store-bought, transfer chosen salsa to a small bowl and taste; adjust salt or lime if desired.

Quick roasted tomato salsa (mild): halve 2 small tomatoes, roast on a sheet pan at 450°F for 10–12 minutes until charred, blitz in a blender with 1 small garlic clove, pinch salt, and 1 tsp lime juice; finish with 1 tbsp chopped cilantro.

Tomatillo salsa (medium): roast 3 tomatillos and 1 jalapeño at 425°F until softened and charred (8–10 min). Blend with 1/4 cup chopped onion, 1 garlic clove, salt to taste and a squeeze of lime.

Spicy chile salsa (hot): toast 2 dried chile de árbol (or 1 fresh habanero) in a skillet briefly without burning, rehydrate in hot water 10 min, blend with 1 small roasted tomato, 1 garlic clove, salt and a squeeze of lime. Taste carefully for heat.

Prepare marinade: in a bowl combine 1 tbsp olive oil, 1 tbsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/8 tsp black pepper. For carne asada add 1/2 tsp chipotle/adobo. For al pastor add 1/2 tsp achiote paste and 1/4 tsp chili powder.

Marinate chosen protein: toss protein pieces (about 3 oz per taco) with marinade. For quick-cooking proteins (shrimp, thin steak, sliced chicken, mushrooms) marinate 10–20 minutes. For pork/carnitas or al pastor, marinate at least 30 minutes or refrigerate up to 4 hours.

Grill or sear protein: heat a skillet or grill to medium-high. For carne asada or chicken, cook 2–3 minutes per side until internal temp reaches safe level and edges are charred; let rest 2 minutes then thinly slice. For shrimp, cook 1–2 minutes per side until opaque. For mushrooms, sauté 3–4 minutes until browned. For carnitas, reheat shredded pork until edges are crisp, about 3–4 minutes in a hot skillet.

Blackened salmon only: pat salmon fillet dry and rub all sides with the blackening seasoning (combine paprika, onion powder, garlic powder, dried thyme, cayenne, 1/4 tsp salt and 1/8 tsp black pepper). Heat 1 tbsp butter in a heavy skillet over medium-high until foaming. Sear salmon 2–3 minutes per side until blackened crust forms and fish is cooked through. Note: blackened salmon tacos are plated as sets of 2 tacos (2 x 3 oz portions).

Place a warm tortilla on a plate. Spoon or layer 3 oz of the chosen cooked protein down the center.

Top with a pinch (about 1 tbsp) of diced onion and a sprinkle (about 1 tbsp) of chopped cilantro per taco.

Add 1–2 tablespoons of the chosen salsa on top (or to the side). Sprinkle about 1 tablespoon of crumbled cotija cheese over each taco.

Finish with a squeeze of lime over the assembled taco and serve immediately. If serving blackened salmon, present as sets of two tacos.

Serve tacos individually (one taco per order) except blackened salmon, which should be plated and sold as a set of two tacos. Offer additional lime wedges and extra salsa on the side.

Leftovers: keep tortillas wrapped and proteins refrigerated in airtight containers up to 2 days; reheat protein gently in a skillet to avoid drying.