How to make Street Tacos
Ingredients:
Street Corn Tacos:
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- ½ cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Tortillas (soft corn or flour)
Jalapeno Chicken Tacos:
- 1 pound boneless, skinless chicken thighs
- 2 jalapenos, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortillas (soft corn or flour)
Directions:
Street Corn Tacos:
- Grill the Corn: Heat the grill or a grill pan over medium heat. Brush the corn with olive oil and sprinkle with chili powder. Grill for about 10-15 minutes, turning occasionally until it’s tender and has nice grill marks.
- Prepare the Corn: Once grilled, let it cool slightly and cut the kernels off the cob into a bowl.
- Mix in Flavor: Mix in lime juice, cotija cheese, and fresh cilantro.
- Assemble the Tacos: Take a tortilla and add a generous scoop of the corn mixture on top.
Jalapeno Chicken Tacos:
- Cook the Chicken: In a skillet over medium heat, add olive oil. Season the chicken thighs with cumin, paprika, salt, and pepper. Cook for about 6-7 minutes per side until cooked through and golden.
- Add Jalapenos: For the last few minutes of cooking, toss in chopped jalapenos to sauté.
- Shred the Chicken: Remove the chicken from the skillet and shred it using two forks.
- Assemble the Tacos: Place the shredded chicken and jalapenos into tortillas and garnish with your choice of toppings.
Why You’ll Love This Street Tacos
Street tacos are packed with flavor and easy to make. They bring together fresh ingredients in a quick and delicious way. The combination of grilled corn and spicy jalapeno chicken provides something for everyone. Whether you prefer sweet corn or spicy chicken, street tacos offer a variety of tastes in small portions.
Nutriment Benefits
Street tacos are not just tasty; they also bring some health benefits. Corn is high in fiber and nutrients like vitamins B and C. It is also a whole grain. Chicken provides protein while being lower in fat than many other meats. The jalapenos can boost metabolism and are rich in vitamins as well. With cilantro, you’re adding antioxidants, making street tacos a nutritious option.
What to Serve With Street Tacos
Street tacos can be served with a variety of sides like:
- Mexican Rice: A simple side with tomatoes and spices.
- Black Beans: Perfect for extra protein.
- Guacamole: Creamy and delicious, it complements both taco flavors.
- Salsa: Fresh salsa adds a zing to your meal.
- Chips: Crunchy tortilla chips can be great for dipping.
How to Store Street Tacos
To store street tacos, you should separate the components. Keep the tortillas, chicken, and corn mixture in airtight containers in the refrigerator. They can stay fresh for about 3 days. When ready to eat, reassemble the tacos and warm them up in a skillet or microwave.
Tips and Mistakes to Avoid
- Mistake: Overcooking chicken can make it dry. Always cook it to just done.
- Tip: Use fresh ingredients for the best flavor.
- Mistake: Not seasoning your corn can make the tacos bland.
- Tip: Warm your tortillas before serving to enhance taste and texture.
Variations
- Vegetarian Option: Swap the chicken for grilled portobello mushrooms or black beans.
- Seafood Tacos: Use grilled shrimp or fish for a different protein option.
- Spicy Twist: Add hot sauce or extra jalapenos if you like heat.
FAQs
1. Can I make these tacos ahead of time?
Yes, you can prepare the chicken and corn ahead, and then just assemble the tacos right before serving.
2. What kind of tortillas should I use?
You can use soft corn tortillas for a traditional taste or flour tortillas for a softer texture. Choose what you prefer!
3. How do I make these tacos more filling?
Add more protein, a scoop of rice, or even some beans into the tacos for a heartier meal.
Enjoy your culinary adventure with these street tacos; they’re sure to delight anyone at your table!
Street Tacos
Ingredients
Street Corn Tacos
- 4 ears ears of corn, husked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 0.5 cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Tortillas (soft corn or flour)
Jalapeno Chicken Tacos
- 1 pound boneless, skinless chicken thighs
- 2 jalapenos, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortillas (soft corn or flour)
Instructions
Street Corn Tacos Preparation
- Grill the corn by heating the grill or a grill pan over medium heat. Brush the corn with olive oil and sprinkle with chili powder. Grill for about 10-15 minutes, turning occasionally until it’s tender and has nice grill marks.
- Once grilled, let it cool slightly and cut the kernels off the cob into a bowl.
- Mix in lime juice, cotija cheese, and fresh cilantro.
- Take a tortilla and add a generous scoop of the corn mixture on top.
Jalapeno Chicken Tacos Preparation
- In a skillet over medium heat, add olive oil. Season the chicken thighs with cumin, paprika, salt, and pepper. Cook for about 6-7 minutes per side until cooked through and golden.
- For the last few minutes of cooking, toss in chopped jalapenos to sauté.
- Remove the chicken from the skillet and shred it using two forks.
- Place the shredded chicken and jalapenos into tortillas and garnish with your choice of toppings.