$Tex-Mex Grilled Street Tacos with Chipotle Crema$

Tex-Mex Grilled Street Tacos with Chipotle Crema

Discover a copycat version of a famous street taco recipe with a smoky flavor that takes you back to the vibrant flavors of Tex-Mex cookouts.

Time: Prep - 15 min, Cook - 10 min, Total - 25 min

Servings: 4

Difficulty: Easy

Cuisine: Tex-Mex, Grilling

Allergens

Wheat (in corn tortillas), Dairy (cheese)

1 lb boneless chicken or pork, thinly sliced 2 tbsp taco seasoning 8 small corn tortillas 1 cup shredded cheese (Monterey Jack or cheddar) 1 lime, cut into wedges Fresh cilantro leaves, for garnish Salt and pepper, to taste

In a large bowl, toss the chicken or pork with taco seasoning, salt, and pepper until evenly coated.
Preheat your grill or grill pan to medium high heat. Grill the meat until cooked through, about 3 4 minutes per side for chicken or 4 5 minutes per side for pork. Remove from heat and let rest for a few minutes.
Meanwhile, warm the tortillas on the grill for about 20 seconds per side until slightly charred.
Assemble tacos by placing cooked meat, cheese, lime slaw, and chipotle crema onto each warmed tortilla. Garnish with fresh cilantro leaves and serve immediately.

Marinate the meat ahead of time for an extra burst of flavor.

Adjust the spiciness of the chipotle crema according to your preference.

Use gluten-free tortillas for a gluten-free option.

Cook the meat in a skillet on the stove if you don't have access to a grill.

Bake the tacos in the oven at 400°F for 12-15 minutes, or use an air fryer for a quicker option.

Store cooked meat separately from tortillas and toppings. Refrigerate promptly in airtight containers.

Cooked meat can be stored in the fridge for up to 4 days; fresh cilantro for up to one week.

Arrange tacos on a platter with colorful sides like rice, beans, or guacamole.

(Per serving) Calories: 400, Fat: 18g, Protein: 32g, Carbs: 35g, Sugar: 3g, Sodium: 1000mg