Firecracker Street Tacos – A Copycat Game Day Snack

Allergens

Dairy, Gluten

Ingredients

• 1 lb boneless chicken breast or pork tenderloin
• 2 cups firecracker sauce (recipe below)
• 12 small corn tortillas
• 1 large onion, thinly sliced
• 2 cups shredded lettuce
• 1 cup crumbled queso fresco
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper to taste Firecracker Sauce:
• 1 cup ketchup
• 2 tablespoons sriracha sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine all ingredients for the firecracker sauce. Whisk until well combined and set aside.
2. Season your choice of protein with salt and pepper. Heat a grill or grill pan over medium high heat. Add the protein and cook until cooked through. Remove from heat and let it rest for 5 minutes before slicing.
3. In a separate pan, heat a small amount of oil and sauté the onions until softened and slightly caramelized. Season with salt and pepper to taste.
4. To assemble the tacos, warm the corn tortillas over the grill for 10 seconds per side. Place a generous portion of sliced protein on each tortilla, followed by a spoonful of firecracker sauce, sautéed onions, shredded lettuce, queso fresco, and avocado slices. Finish with a squeeze of lime juice.

Chef’s Insight

To add even more heat, drizzle some additional sriracha sauce over the tacos before serving.

Notes

For a spicier version, add more sriracha sauce to the firecracker sauce.