“Sizzling Tex-Mex Street Tacos”

Allergens

Dairy (Cheese), Gluten (Corn Tortillas)

Ingredients

• 12 small corn tortillas
• 2 cups cooked carnitas or chicken, shredded
• 1 cup diced onion
• 1 cup shredded cheese (Monterey Jack, Cheddar)
• 1/2 cup sour cream
• 1 jalapeno, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Preheat a large griddle or flat top grill to medium high heat.
2. In a small bowl, mix the shredded cheese with a sprinkle of cumin and chili powder.
3. Place a tortilla on the preheated griddle and cook for about 15 seconds until it starts to puff up. Flip and repeat on the other side. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining tortillas.
4. Top each tortilla with carnitas or chicken, diced onion, a dollop of sour cream, and jalapeno slices.
5. Sprinkle cumin and chili powder cheese mixture evenly over the tacos.
6. Carefully transfer the loaded tacos back to the preheated griddle. Cook for about 30 seconds until the cheese melts and sizzles. Remove from heat.

Chef’s Insight

The key to perfect sizzling Tex-Mex Street Tacos is a hot griddle and melting cheese that creates the sizzle.

Notes

Use fresh ingredients for the best results and adjust seasonings to taste.