Street Tacos
Small tortillas, big flavor — Street Tacos With Homemade Hot Sauce, Carne Asada Street Tacos, Barbacoa Street Tacos — an easy fix for busy weeknights.
★ dinner
dinnerStreet Tacos With Homemade Hot Sauce
Homemade grilled chicken street tacos topped off with housemade Chocolate Ghost Pepper + 7 Pot Katie Pepper), and some Aji Verde sauce. A perfect combination of grilled Smokey flavor and a lunch of heat.
Dylan PhilbrickIngredients
- FOR THE CHICKEN
- 1 1/2 Pounds Chicken Thighs(Bone-In Preferred)
- 1/4 Cup Lime Juice
- 1/4 Cup Olive Oil
- 4 Cloves Fresh Garlic (Minced))
- 1Tsp Ground Cumin
- 1Tbsp Spiceology Smokey Habanero
- 1/4 Cup Cilantro(Chopped)
- 2 Jalapeños(Chopped)
- 1/2Tsp Salt
- 1/4Tsp Ground Black Pepper
- FOR THE TACOS
- Tortillas
- Red Onion(Diced)
- Cilantro(Roughly Cut)
- Shredded Cheese
- Lime Corner(Juice)
Instructions
- 1Combine all of the main ingredients(1:4 cup Olive oil, 1/4 Cup Lime juice, 1/4 cup Chopped Cilantor, Chopped Jalapeños(Remove Pith+ Seeds for less spice), Minced Garlic cloves, Spiceoly Smokey Habanero, Cumin, Salt, and Ground pepper)with the chicken thighs in a marinating tub. Let them sit for a few hours, preferably over night. Give the marinating tub a toss or flip every few hours.
- 2Peeper your taco toppings: Dice some red onion, roughly chop some cilantro, and quarter some limes.
- 3Get your grill to 350 and place your chicken thighs on the grill(skin up to start) flipping them every 2-3 minutes until they’re reach an internal of 180F.
- 4When you let your chicken rest, place your tortillas on the grill to warm up just a bit.
- 5After your chicken has rested, chop it up into cube pieces, or shred it.
- 6Assemble your tacos with grilled Chicken, Diced Red Onion, Chopped Cilantro, Shredded Cheese, Homemade Aji Verde Green Sauce, Homemade 7Pot Katie& Ghost Pepper Hot Sauce, and Squeeze of Lime
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Open in Pepper →Two Small Tortillas Hold Plenty
Street tacos ask for very little. A little meat, a hot pan, small tortillas, onion and cilantro and a squeeze of lime, and dinner comes together while everybody stands around the stove.
Cooks on Pepper reach for this collection on the nights when nobody wants the same old chicken, when there's leftover pork in the fridge, or when the family eats in shifts and the fillings can sit warm on the counter.
Every recipe here is a taco you can actually make after work: Street Tacos With Homemade Hot Sauce, plain Street Tacos with chicken breast and lime, Left over BBQ Pork street tacos with pepper jack, Chicken street tacos with guac and pico, Carne Asada Street Tacos, Mexican Street Tacos with pastor, Barbacoa Street Tacos, and Mexican Street Taco Bowls with Crunchy Tortilla Nest.
Quick Tips
- 1
Char the tortillas dry
Heat corn tortillas in a dry skillet over medium-high for about 30 seconds a side until they blister and smell toasty. Stack them in a clean towel so they stay soft.
- 2
Marinate with citrus briefly
Lime and orange juice tenderize fast — 30 minutes to 2 hours is plenty for skirt or flank steak. Much longer and the outside turns mushy.
- 3
Rest the steak
Let carne asada sit 5 to 10 minutes off the heat, then slice thin against the grain so every bite stays tender.
- 4
Double up the tortillas
Stack two small tortillas per taco so juicy fillings like barbacoa or BBQ pork don't soak through on the way to the table.
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