Copycat Restaurant Street Tacos with Smoky Chipotle Slaw

Allergens

Dairy, Gluten, Eggs

Ingredients

• 8 small corn tortillas
• 1 lb carne asada or carnitas, thinly sliced
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 2 chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 1 avocado, thinly sliced
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, mix together the shredded cabbage, mayonnaise, chipotle peppers, adobo sauce, lime juice, salt, and pepper until well combined. Set aside to marinate for at least 30 minutes.
2. Heat a grill or griddle over medium high heat. Grill the corn tortillas for 15 30 seconds on each side until slightly charred and pliable. Wrap in a clean kitchen towel to keep warm.
3. Assemble the tacos by layering thinly sliced carne asada or carnitas, smoky chipotle slaw, avocado slices, crumbled cheese, and chopped cilantro on each tortilla.

Chef’s Insight

The combination of smoky chipotle and tangy slaw complements the rich flavors of carne asada or carnitas, creating a perfect balance of textures and tastes.

Notes

Adjust the level of heat to your preference by using fewer or more chipotle peppers.