Festival Classic Sizzling Street Tacos
This recipe is perfect for anyone looking to recreate the sensory experience of a lively festival at home. It captures the essence of Mexican street food with an easy and customizable recipe that delivers unforgettable flavors and textures.
Allergens
Dairy (cheese), Gluten (corn tortillas)
Ingredients
- 1. 12 corn tortillas 2. 2 cups cooked carnitas or chicken, shredded 3. 1 small onion, thinly sliced 4. 2 bell peppers, thinly sliced 5. 1 cup black beans, drained and rinsed 6. 1 avocado, diced 7. 1/2 cup crumbled queso fresco or feta cheese 8. 1 lime, cut into wedges 9. Fresh cilantro leaves, for garnish 10. 1 jalapeño, thinly sliced (optional)
Instructions
- Preheat a large griddle or skillet over medium high heat.
- Warm the corn tortillas for 30 seconds on each side until soft and slightly charred. Remove from heat and keep warm.
- In a large pan, cook the onion and bell peppers over medium heat for 5 minutes, or until tender. Add cooked carnitas or chicken and black beans stir to combine. Cook for an additional 3 minutes.
- Place warmed tortillas on the griddle. Top each with a scoop of the meat mixture, avocado, queso fresco or feta cheese, and a squeeze of lime juice. Garnish with cilantro leaves and jalapeño slices (optional).
- Return to the griddle and cook for 1 2 minutes until the cheese is melted and the tortillas are slightly crispy.
- Serve immediately, allowing guests to fold their tacos and enjoy the sizzling sensation.
Chef’s Insight
Customize your tacos by adding your favorite toppings, such as pickled onions, hot sauce, or sour cream.
Notes
This recipe serves as a fantastic base for experimentation and personalization. Feel free to mix up the protein or add your favorite toppings.