Street Tacos (3) Recipe

Marinate

In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, and chipotle in adobo (if using). Reserve about 1 tablespoon of marinade for basting (optional). Place your chosen protein (12 oz steak, chicken thighs, pork, shrimp, or tofu) in a shallow dish or zip-top bag and pour marinade over it. Turn to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor (bring to room temp 20 minutes before cooking).

Cook

Heat a large skillet or grill over medium-high heat. For carne asada: sear steak 3–4 minutes per side for medium-rare (depending on thickness), then rest 5–7 minutes and thinly slice against the grain. For pollo asado: cook thighs 6–8 minutes per side until internal temp 165°F (74°C), then shred with forks. For carnitas: reheat pre-made braised pork in a skillet until edges crisp, 6–8 minutes. For grilled shrimp: cook 2–3 minutes per side until opaque. For tofu: pat tofu dry, press if possible, then pan-sear 3–4 minutes per side until golden. Keep cooked protein warm and slice or shred to bite-sized pieces suitable for tacos.

Heat a dry skillet or griddle over medium-high heat. Warm each 4.5-inch flour tortilla 20–30 seconds per side until pliable and lightly charred spots appear. Alternatively, wrap tortillas in a damp paper towel and microwave 10–15 seconds. Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.

Lay one warmed tortilla on a plate. Add about 2 oz (a small handful) of your chosen protein in the center. Sprinkle a small pinch (about 1 tablespoon) of finely diced onion and a tablespoon of chopped cilantro over the protein. Spoon 1–2 tablespoons of your chosen salsa on top. Crumble about 1 tablespoon of cotija cheese over the salsa. Add optional toppings like a teaspoon of pickled red onions, a few radish slices, or a drizzle (about 1 teaspoon) of crema if desired. Finish with a squeeze of lime.

Repeat to make 6 tacos total (approximately 2 tacos per serving as plated). Serve immediately while warm.

Serve tacos with extra lime wedges and additional salsa on the side. Leftover proteins can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet to maintain texture; refresh tortillas by warming before serving.