Spicy Street Tacos Al Carbon – Fire & Flavor Fusion

Allergens

Soy (from the spice blend)

Ingredients

• 24 Corn Tortillas (6
• inch)
• 1 ½ lbs Chicken Breast, thinly sliced
• 1 ½ lbs Pork Loin, thinly sliced
• 1 Large White Onion, finely chopped
• 3 Garlic Cloves, minced
• 2 Jalapeños, seeded and diced
• 1 Cup Fresh Cilantro, chopped
• 3 Limes, zested and juiced
• 2 Tbsp Chili Powder
• 1 Tbsp Ground Cumin
• 1 Tbsp Paprika
• 1 Tsp Smoked Paprika
• 1 Tsp Ground Coriander
• 1 Tsp Salt
• 1 Tsp Black Pepper
• 1/2 Cup Vegetable Oil

Instructions

1. In a small bowl, combine chili powder, cumin, paprika, smoked paprika, coriander, salt, and pepper. Mix well and set aside.
2. In a large ziplock bag, add chicken and pork slices. Pour half of the spice mix into the bag and shake until well coated. Marinate for at least 30 minutes or up to overnight.
3. Preheat grill to medium high heat. In a bowl, combine onion, garlic, jalapeños, cilantro, lime zest, and juice from one lime. Mix well and set aside.
4. Grill marinated chicken and pork until cooked through and slightly charred, about 3 4 minutes per side for chicken and 4 5 minutes per side for pork. Transfer to a plate and cover with foil.
5. Heat vegetable oil in a pan over medium heat. Fry tortillas for about 10 seconds on each side until softened and slightly blistered. Drain on paper towels.
6. To assemble tacos, top each tortilla with chicken or pork, followed by the onion jalapeño cilantro mixture, a squeeze of lime, and a sprinkle of chili powder.

Chef’s Insight

The combination of spices in this recipe gives it a rich, smoky flavor that mimics the taste of being grilled outdoors.

Notes

This recipe can be easily scaled up or down to serve more or fewer people.