Best Calle Tacos Street Tacos Recipes
AMAZING STREET TACOS
Street Tacos are delicious, amazing, and oh so mouthwatering. I cannot stop thinking about these! They are SOO delicious. You will want to gobble these all up at once!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper.
- Add the steak and let marinate in the fridge for 1-2 hours.
- Heat a medium sized skillet to medium high heat. Add the steak and marinade and cook for about 5-7 minutes or until no longer pink.
- Put the steak in the center of your tortilla with desired toppings.
Nutrition Facts : Calories 121 kcal, Carbohydrate 2 g, Protein 18 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 1154 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CALLE TACOS (STREET TACOS)
I've eaten street tacos in Southern California, New Mexico, and in Mexico; the one thing that I've discovered is that there is no such thing as a "traditional" street taco. Each vendor will add his or her own "special" touches to the dish, and make it their own personal culinary creation. There are, however, a few things that characterize a good street taco: they are all about the meat (not the toppings), and they are usually served on a freshly made flour tortilla... Sorry Taco Bell. Serve it up with an excellent margarita, and I'm in heaven.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 10
Steps:
- Gather your ingredients
- Mix all the ingredients for the marinade in a bowl or large ziplock bag.
- Add the flank steak, coat completely, and then place in the refrigerator overnight.
- Chef's Tip: Marinades need time to work their magic. While you're sleeping the ingredients are getting acquainted.
- Chef's Note: I'm using flank steak, but street tacos can be fish, chicken, pork, shrimp.. and you are still using the same marinade. However, if you're using seafood, then only marinate for 1 hour.
- Remove the steak from the marinade.
- Place a pan over high heat.
- Add oil to the pan.
- Place the flank steak into the pan.
- Cook 5 to 7 minutes on one side, and then repeat for the second side.
- Remove to a cutting board, and allow it to rest for 6 to 8 minutes.
- Slice into thin strips, across the grain.
- Roughly chop the strips into bite sized pieces.
- Add the meat to a freshly made (warm) flour tortilla.
- Add a bit of pica de gallo, or salsa, and a bit of cheese. Enjoy.
- Keep the faith, and keep cooking.
TRADITIONAL MEXICAN STREET TACOS
These mini tacos are great for a quick and easy meal or as an appetizer. These little dynamites are my favorite because they are packed with flavor and look great too!
Provided by I
Categories World Cuisine Recipes Latin American Mexican
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
- Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
- Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 44.2 g, Cholesterol 157.5 mg, Fat 29.9 g, Fiber 9.7 g, Protein 64.1 g, SaturatedFat 6.7 g, Sodium 177 mg, Sugar 2.4 g
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
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