Firecracker Street Tacos – Food Truck Favorite Lunch

Allergens

Gluten (in some corn tortillas), Dairy (cotija cheese)

Ingredients

• 12 corn tortillas
• 3 lbs boneless pork shoulder, cut into 1" cubes
• 2 cups homemade taco seasoning (see recipe)
• 3 cups shredded lettuce
• 2 cups pico de gallo
• 1 cup crumbled cotija cheese
• 1/2 cup fresh cilantro leaves
• 6 limes, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes and taco seasoning. Mix until well coated.
2. Heat a grill or grill pan to medium high heat. Add the seasoned pork and cook for 5 minutes per side or until browned and cooked through.
3. Transfer the cooked pork to a cutting board and shred using two forks.
4. Warm the corn tortillas on the grill for 20 seconds each, turning frequently to avoid burning.
5. Assemble tacos with shredded pork, lettuce, pico de gallo, cotija cheese, and cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

To add an extra layer of smokiness, grill the tortillas directly over the flames for a few seconds before assembling tacos.

Notes

Serve with a side of spicy pickled vegetables for an additional burst of flavor.