Food-Truck Favorite Lunch: Firecracker Street Tacos

Allergens

Soy, Gluten (from tortillas)

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, diced
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges Firecracker Sauce:
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sriracha
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together honey, soy sauce, rice vinegar, sriracha, garlic, smoked paprika, cumin, chili powder, salt, and pepper to make the Firecracker Sauce. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add diced chicken and cook until browned and cooked through, about 6 8 minutes. Stir in half of the Firecracker Sauce and cook for an additional 2 minutes, or until chicken is fully coated and glazed. Remove from heat and set aside.
3. To serve, warm corn tortillas on a griddle or directly over an open flame. Place two warm tortillas on each plate, top with chicken, shredded lettuce, avocado slices, cotija cheese, and a squeeze of lime. Drizzle remaining Firecracker Sauce on top and serve immediately.

Chef’s Insight

The key to these tacos is the perfect balance of flavors and textures - crunchy tortillas, tender chicken, creamy avocado, tangy lime, and spicy Firecracker Sauce that ties it all together.

Notes

Feel free to adjust the level of spiciness by adding more or less sriracha and chili powder.