Tex-Mex Cookout Lunch: Copycat Street Taco Truck

Allergens

Gluten (in corn tortillas), Dairy (queso fresco)

Ingredients

• 8 corn tortillas
• 1 cup cooked carnitas or shredded chicken
• 2 cups coleslaw mix
• 1/2 cup pickled red onions
• 1 avocado, sliced
• 1/2 cup fresh pico de gallo
• 1 cup queso fresco, crumbled
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. Warm the corn tortillas on the grill for about 30 seconds per side, until they are slightly charred and softened. Remove from the grill and wrap in a clean kitchen towel to keep warm.
3. Assemble the tacos: place a spoonful of carnitas or shredded chicken on each tortilla. Top with coleslaw mix, pickled red onions, avocado slices, pico de gallo, and a sprinkle of queso fresco. Season with salt and pepper to taste.
4. Serve immediately with lime wedges on the side for squeezing over the tacos.

Chef’s Insight

The combination of smoky grilled tortillas, tangy coleslaw, and zesty pico de gallo creates a perfect balance of flavors in each bite.

Notes

Adjust the spice level of the pickled red onions and pico de gallo to your preference.