Copycat Street Tacos with Smoky Chipotle Crema

Allergens

Dairy, Gluten

Ingredients

• 12 corn tortillas
• 2 cups cooked carnitas or seasoned ground beef
• 1 cup shredded lettuce
• 1 cup crumbled queso fresco
• 1/4 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/2 cup diced tomatoes
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper to taste Smoky Chipotle Crema:
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a medium bowl, mix together the sour cream, chopped chipotle pepper, lime juice, garlic powder, salt, and pepper until well combined. Set aside.
2. Heat a grill or grill pan over medium high heat. Warm the corn tortillas for 30 seconds on each side, just enough to soften them slightly. Keep warm while preparing the tacos.
3. On each tortilla, layer carnitas or seasoned ground beef, shredded lettuce, crumbled queso fresco, sliced radishes, chopped cilantro, and diced tomatoes. Top with a dollop of smoky chipotle crema.
4. Serve immediately with lime wedges and additional crema on the side.

Chef’s Insight

To add a touch of authenticity, char the tortillas for a few seconds on each side using a kitchen torch or directly on the grill.

Notes

Adjust the spice level of the smoky chipotle crema according to your taste preferences.