Street Tacos Recipe

warm tortillas

Choose flour or corn tortillas. Keep 8 total (mix or single type). Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes or heat individually on a dry skillet over medium heat 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Crumble queso fresco and chop remaining cilantro and mint. Cut limes into wedges for serving.

Prepare pickled onions first so they have time to mellow. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer until sugar dissolves. Place thinly sliced red onion in a heatproof jar or bowl and pour hot brine over. Let cool to room temperature, then refrigerate at least 20 minutes (best 1 hour).

Meanwhile toss shredded cabbage with 1/2 teaspoon kosher salt and 1/4 cup chopped cilantro. Let sit 5–10 minutes, then squeeze 1 tablespoon lime juice over cabbage and toss again. Refrigerate until assembly.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/2 chopped onion and 2 minced garlic cloves; sauté 2–3 minutes until softened and translucent.

Add 1.5 cups rinsed rice and toast 1–2 minutes, stirring, until edges are slightly translucent. Stir in 1/2 cup tomato sauce and 1/2 teaspoon ground cumin.

Pour in 3 cups chicken or vegetable broth and add 1 teaspoon kosher salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Remove from heat, let stand 5 minutes, then fluff with fork.

In a bowl combine 2 diced roma tomatoes, 1/2 diced white onion, 1/4 cup chopped cilantro, minced jalapeño, 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

For the beans: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add drained & rinsed black beans, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Stir and cook 4–6 minutes until heated through and slightly thickened. If desired mash a few beans with the back of a spoon for texture. Keep warm.

For salsa roja: roast 6 tomatillos or roma tomatoes (halved if large), 2 garlic cloves and 1/2 onion on a hot skillet or under broiler, turning, until charred blistered (8–10 minutes). Transfer to a blender or food processor with 1/4 cup cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Pulse to a slightly chunky sauce. Taste and adjust heat/salt. Transfer to bowl and refrigerate or keep room temperature.

Season chosen protein (chicken, steak, shrimp, or vegetables) with salt and pepper. Heat 1 tablespoon olive oil in a skillet or on a grill over medium-high heat.

For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice thinly. For steak: cook 3–5 minutes per side for medium depending on thickness, rest 5 minutes and slice thinly against the grain. For shrimp: cook 2–3 minutes per side until opaque. For portobello/cauliflower: sear 3–5 minutes per side until browned and tender.

To assemble each taco: place a warmed tortilla on a plate. Spoon 2–3 tablespoons fiesta rice (optional) into the center, then add 2–3 tablespoons protein (or 2–3 tablespoons black beans for vegan option). Top with a small handful (about 1/4 cup) cilantro cabbage, a few slices of pickled onion, 1–2 tablespoons pico de gallo, a drizzle of salsa roja to taste, a sprinkle of crumbled queso fresco and a few torn mint leaves. Finish with a squeeze of fresh lime.

Serve remaining components family-style so guests can build more tacos. Keep rice, beans and proteins warm, and salsa, pico and pickles chilled or at room temperature.