Festival Classic Dinner – Firecracker Street Tacos
Discover the irresistible flavors of our Firecracker Street Tacos recipe, a fiery twist on traditional festival tacos with smoky carnitas and tangy salsa verde.
Allergens
Dairy, Gluten
Ingredients
- 12 corn tortillas
- 4 cups cooked carnitas (see recipe below)
- 3 cups tomatillo salsa verde (see recipe below)
- 2 cups crumbled queso fresco
- 1 cup pickled onions
- 1 cup fresh cilantro leaves
- 2 limes, cut into wedges
- Salt and pepper, to taste
Instructions
- Heat a large griddle or flat top over medium heat. Add tortillas in batches and cook until slightly charred and warm, about 30 seconds per side. Wrap in a clean kitchen towel to keep warm.
- Spread a thin layer of tomatillo salsa verde on each tortilla.
- Top with a generous portion of carnitas.
- Sprinkle crumbled queso fresco and pickled onions over the tacos.
- Drizzle more salsa verde over the top.
- Garnish with fresh cilantro leaves and lime wedges.
- Season with salt and pepper to taste.
Chef’s Insight
The combination of spices in the carnitas creates a smoky flavor that pairs perfectly with the tangy salsa verde.
Notes
Be sure to let the carnitas and salsa verde cool completely before assembling the tacos.