Smoky Street Taco Tailgate Dinner
Discover the ultimate Smoky Street Taco Tailgate Dinner recipe, a copycat version inspired by famous California taco trucks, featuring marinated grilled beef and chicken with our secret salsa recipe, all wrapped in warm corn tortillas and topped with zesty lime-cilantro crema.
Allergens
Dairy (Sour Cream and Cheese), Gluten (Corn Tortillas)
Ingredients
- 2 pounds beef flank steak or skirt steak 1 pound chicken breasts, boneless and skinless 1 1/2 cups fresh cilantro, finely chopped 3 jalapeños, seeded and finely diced 3 limes, juiced 4 cloves garlic, minced Salt and pepper, to taste 24 corn tortillas 2 cups shredded lettuce 2 cups shredded cheese (cheddar or Monterey Jack) 1 cup sour cream
Instructions
- In a large mixing bowl, combine the steak and chicken with fresh cilantro, jalapeños, lime juice, garlic, salt, and pepper. Marinate for at least 2 hours or overnight for best results.
- Preheat your grill to medium high heat. Grill the marinated beef and chicken until cooked through and slightly charred. Remove from the grill and let rest before thinly slicing the steak against the grain and dicing the chicken.
- Warm the corn tortillas on the grill or in a dry skillet, then add your choice of meat, shredded lettuce, cheese, sour cream, and our zesty lime cilantro crema for an explosion of flavor!
Chef’s Insight
The key to this dish is letting the meats marinate for at least 2 hours to infuse all the flavors.
Notes
This recipe serves as a copycat version of a famous taco truck in California, with our creative twist being the zesty lime-cilantro crema.