Street Food Fusion Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 12 small corn tortillas
• 3 cups cooked carnitas (pork) or protein of choice
• 2 cups cabbage, shredded
• 1 cup pickled red onions
• 1 cup fresh pico de gallo
• 1 cup guacamole
• 1 cup queso fresco
• 1 cup salsa verde
• 2 limes, cut into wedges

Instructions

1. Heat a griddle or cast iron skillet over medium heat. Warm the corn tortillas for 30 seconds on each side until they're slightly charred and pliable.
2. Assemble your tacos by placing a generous portion of carnitas or protein of choice onto each warmed tortilla. Top with cabbage, pickled red onions, pico de gallo, guacamole, queso fresco, and salsa verde.
3. Serve immediately with lime wedges on the side.

Chef’s Insight

The combination of flavors and textures makes these fusion tacos an irresistible crowd-pleaser.

Notes

Feel free to adjust the ingredients and spice levels according to your taste preferences.