Smoky Street Tacos with House-Made Pickled Onions

Allergens

Wheat (in corn tortillas), Onion, Garlic

Ingredients

• 1 lb beef or chicken, thinly sliced
• 2 tbsp taco seasoning (homemade or store
• bought)
• 8 small corn tortillas
• 1 cup house
• made pickled onions (see recipe below)

Instructions

1. Marinate the thinly sliced beef or chicken with the taco seasoning for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat a grill or grill pan over medium high heat. Add the marinated meat and cook until browned and cooked through, about 4 6 minutes. Remove from heat and keep warm.
3. Warm the corn tortillas on the grill for about 10 seconds per side, just until they begin to puff up slightly. Keep them wrapped in a clean kitchen towel to maintain warmth.
4. To assemble, place two tortillas on each plate, top with cooked meat, and generously spoon pickled onions over the top. Serve immediately.

Chef’s Insight

The secret to tender, smoky meat is marinating it for at least 30 minutes before cooking.

Notes

Serve with a side of guacamole or salsa for added flavor and texture.