Firecracker Street Tacos – A Gritty Food Truck Favorite

Allergens

Dairy (queso fresco), Wheat (corn tortillas)

Ingredients

• 1 lb boneless chicken breast or pork shoulder, thinly sliced 36 corn tortillas, warmed 2 cups shredded lettuce 1 large tomato, diced 1 small red onion, finely chopped 1 cup crumbled queso fresco 1 avocado, sliced Fresh cilantro leaves Lime wedges

Instructions

1. for Sauce: 1/4 cup canned chipotle peppers in adobo sauce 1/2 cup ketchup 1/4 cup brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder
2. Combine all sauce ingredients in a blender or food processor until smooth. Set aside.
3. In a large skillet, cook the chicken or pork over medium high heat for 4 5 minutes per side, or until cooked through and slightly charred.
4. Brush cooked meat with the chipotle sauce on both sides and cook for another 2 minutes, allowing the flavors to meld together. Remove from skillet and let rest for a few moments. Prep: 10 min Cook: 15 min Total: 25 min

Chef’s Insight

The chipotle sauce is the star of this dish - feel free to adjust its spiciness to your liking!

Notes

Adjust the spiciness of the sauce to your desired level.