Best Easy Street Tacos Recipes

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

EASY CHILI AND LIME FISH STREET TACOS

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

EASY STREET TACOS

Steps:

• 1. Add drained chicken to a small non-stick skillet and turn heat on low.
• 2. Add taco seasoning to chicken and stir gently until spices are evenly distributed. Add 1/2 cup of water and simmer on low while preparing/chopping toppings.
• 3. When ready to serve, place taco shells on a cookie sheet or in a baking pan and fill each shell with 2 tablespoons of the chicken mixture.
• 4. Top chicken with a splash of lime juice, shredded cheese and onion. Bake tacos in 350 degree oven for about 5 minutes (watch carefully, the shells will burn easily).
• 5. Remove tacos from oven, let cool a couple of minutes, then top with salsa, tomatoes, and lettuce. Can also add a dollop of sour cream, if desired.
• 6. Suggestion: Serve immediately with a side of Mexican rice, guacamole & chips, or chili beans.