Tex-Mex Street Tacos
This Tex-Mex Street Tacos recipe is inspired by the vibrant flavors and lively atmosphere of a famous street food stand. It's perfect for a weekend cookout or weeknight dinner, and with its easy preparation, it's sure to become your new favorite.
Allergens
Contains gluten and dairy. May contain traces of nuts.
Ingredients
- 12 small corn tortillas
- 2 cups cooked and shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup Pico de Gallo
- 1 cup guacamole
- 1 lime, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add shredded chicken and season with salt and pepper, cook for about 5 minutes or until heated through. Set aside.
- In another pan, warm up black beans over low heat.
- Assemble your tacos by laying a tortilla on a plate and adding a spoonful of chicken, beans, cheese, Pico de Gallo, and guacamole. Top with a squeeze of lime juice.
- Repeat until all tortillas are used and enjoy your sizzling Tex Mex Street Tacos!
Chef’s Insight
To make your own Pico de Gallo, simply dice tomatoes, onions, cilantro, and jalapeños, then season with salt and lime juice.
Notes
For added heat, sprinkle some chopped jalapeños or add a dash of hot sauce.