Bold ‘n’ Spicy Grilled Street Tacos

Allergens

Dairy, Gluten (in tortillas)

Ingredients

• 1 lb boneless chicken breasts or pork tenderloin, thinly sliced
• 12 small corn tortillas
• 1 white onion, finely chopped
• 1 cup cilantro leaves, roughly chopped
• 2 cups shredded cheese (Monterey Jack and Cheddar)
• 2 cups Pico de Gallo (tomatoes, onions, jalapeños, cilantro)
• 1 lime, cut into wedges

Instructions

1. Marinade: In a medium bowl, mix together 1/4 cup olive oil, juice of 2 limes, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper to taste. Add the sliced chicken or pork and toss to coat well. Cover and refrigerate for at least 30 minutes.
2. Preheat grill to medium high heat (about 400°F). Grill the marinated meat, turning occasionally until cooked through, approximately 6 8 minutes. Remove from grill and let rest for a few minutes before slicing into thin strips.
3. Warm the tortillas on the grill for about 15 seconds per side or use a dry pan until slightly charred and pliable.
4. Assemble tacos by layering meat, chopped onion, cilantro, cheese, and Pico de Gallo. Serve with lime wedges on the side.

Chef’s Insight

Don't be afraid to customize the heat level by adding more chili powder or using spicier cheeses.

Notes

This recipe is inspired by the bold flavors of a famous taco truck that frequents game day events.