Tacos are a staple of Mexican cuisine, and street tacos in particular have gained popularity worldwide for their bold flavors and vibrant atmosphere. But what makes a great street taco? Is it the tender meat, the tangy salsa, or the crispy shell? Whatever your answer, one thing is certain: when it comes to street tacos, spicy is always better! In this article, we’re counting down our top 18 recipes for spicy street tacos that will set your taste buds ablaze. From classic carne asada to innovative vegan options and everything in between, these recipes are sure to spice up your taco game.
Carne Asada Street Tacos with Lime Crema
Experience the bold flavors of Mexico with these tender Carne Asada street tacos, served with a tangy and creamy lime crema. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Lime Crema (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Lime Crema:
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon honey
– Salt and pepper, to taste
Instructions:
1. In a large ziplock bag, combine lime juice, garlic, oregano, salt, and pepper.
2. Add the flank steak and marinate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat. Remove steak from marinade and cook for 5-7 minutes per side, or until cooked to desired level of doneness.
4. Slice grilled steak into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with sliced steak, lime crema, and optional toppings.
Cooking Time: 10-15 minutes
Al Pastor Street Tacos with Pineapple Salsa
Experience the vibrant flavors of Mexico with this classic street food recipe. Juicy pork, crispy pineapple, and tangy salsa come together to create a mouthwatering combination.
Ingredients:
– 1 pound boneless pork shoulder, thinly sliced
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 8 corn tortillas
– Pineapple Salsa (recipe below)
– Chopped cilantro, for garnish
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine pork, orange juice, lime juice, garlic, oregano, cinnamon, salt, and pepper. Marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Cook pork for 3-4 minutes per side, or until cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with grilled pork, pineapple salsa, and cilantro. Serve immediately.
Cooking Time: 30 minutes
Baja Fish Street Tacos with Chipotle Mayo
Get ready for a flavorful twist on traditional fish tacos! This recipe combines the freshness of Baja-inspired fish with the smoky heat of chipotle mayonnaise, all wrapped up in a crispy taco shell.
Ingredients:
– 1 pound cod or mahi-mahi fillet
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon salt
– 4 corn tortillas
– Chipotle mayo (store-bought or homemade)
– Sliced radishes, lime wedges, and chopped cilantro for garnish
Instructions:
1. In a large bowl, whisk together lime juice, cilantro, jalapeño, and salt.
2. Add the fish fillet to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a non-stick skillet or griddle over medium-high heat. Cook the fish for 3-4 minutes per side, until cooked through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by placing the cooked fish onto a warmed tortilla, followed by a dollop of chipotle mayo and your desired toppings.
Cooking Time: 10-15 minutes
Chorizo and Potato Street Tacos
Get ready for a flavorful twist on traditional tacos with the bold flavors of chorizo and potatoes!
Ingredients:
– 1 lb Mexican chorizo sausage, casings removed
– 2 large potatoes, peeled and diced
– 1/4 cup vegetable oil
– 8 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Add the chorizo sausage and cook, breaking it up with a spoon, until browned and crispy (about 5 minutes).
3. Remove the chorizo from the skillet, leaving any rendered fat behind.
4. Add the diced potatoes to the skillet and cook for about 10-12 minutes, or until they’re tender and lightly browned.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the chorizo and potato mixture onto a warmed tortilla and adding any desired toppings.
Cooking Time: About 15-18 minutes total.
Grilled Shrimp Street Tacos with Avocado Salsa
Elevate your taco game with this flavorful recipe that combines succulent grilled shrimp, crispy street corn, and creamy avocado salsa. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Street corn (grilled or boiled) with mayonnaise, cotija cheese, chili powder, and cilantro
– Avocado salsa (recipe below)
– Optional: sliced radishes, lime wedges, and cilantro for garnish
Avocado Salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh lime juice
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Add shrimp and marinate for at least 30 minutes.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, street corn, and avocado salsa. Garnish with radishes, lime wedges, and cilantro (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Barbacoa Beef Street Tacos with Cilantro Onions
Savor the flavors of Mexico with this mouthwatering recipe that combines tender beef, aromatic spices, and fresh cilantro onions. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 pound beef brisket or beef shank, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high heat. Add beef and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Transfer pot to the preheated oven and braise for 2-3 hours or until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with braised beef, cilantro onions (simply combine diced onion and chopped cilantro), and any desired toppings.
Cooking Time: 2-3 hours
Chicken Tinga Street Tacos with Cotija Cheese
Elevate your taco game with this flavorful and authentic Mexican recipe, featuring tender chicken cooked in a smoky chipotle tomato sauce and topped with crumbly Cotija cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Cotija cheese, crumbled (about 1/4 cup)
– Lime wedges, for serving
Instructions:
1. Grill or cook the chicken breasts until cooked through.
2. In a blender or food processor, combine chipotle peppers, onion, garlic, cumin, salt, and pepper. Blend until smooth.
3. Shred the cooked chicken and add it to the chipotle mixture. Stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the chicken mixture onto a warmed tortilla, followed by a sprinkle of Cotija cheese.
6. Serve immediately with a squeeze of lime juice.
Cook Time: 15 minutes
Carnitas Street Tacos with Pickled Red Onions
Experience the vibrant flavors of Mexico with this recipe for tender carnitas (slow-cooked pork) served in a crispy street-style taco, topped with tangy pickled red onions.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled red onions (recipe below)
– Optional toppings: diced radishes, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, lard or oil, orange and lime juices, garlic, oregano, salt, and pepper.
3. Cover and braise for 2-1/2 hours, or until pork is tender and easily shreds with a fork.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by shredding pork and placing it on a warmed tortilla, topping with pickled red onions and desired toppings.
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/4 cup water
– Salt and pepper, to taste
Combine onion slices, vinegar, water, salt, and pepper in a bowl. Let sit at room temperature for at least 30 minutes before using.
Vegan Jackfruit Street Tacos with Mango Slaw
Vegan Jackfruit Street Tacos with Mango Slaw Recipe
Get ready to experience the flavors of Mexico without the meat! This recipe combines tender jackfruit, crunchy slaw, and spicy street taco vibes for a truly delicious vegan dish.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup mango salsa (see below)
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Mango Slaw:
+ 1 ripe mango, diced
+ 1/2 cup red cabbage, shredded
+ 2 tablespoons apple cider vinegar
+ 1 tablespoon olive oil
+ Salt and pepper to taste
Instructions:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. In a pan, heat olive oil over medium-high heat. Add jackfruit and cook until lightly browned, about 5 minutes.
3. Assemble tacos by spooning jackfruit onto tortillas, followed by a dollop of mango slaw, a sprinkle of cilantro, and a squeeze of lime juice.
4. Serve immediately and enjoy!
Cook Time: 15-20 minutes
Birria Street Tacos with Consomé Dip
Experience the bold flavors of Mexico’s street food scene with this recipe for tender birria beef, crispy tacos, and a rich consommé dip. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds beef brisket or shank
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Consomé dip ingredients (below)
Consomé Dip:
– 2 cups beef broth
– 1 cup heavy cream
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F.
2. Brown the beef in a Dutch oven over medium-high heat. Add onion and garlic; cook until softened.
3. Add broth, tomato paste, cumin, paprika, salt, and pepper. Bring to a boil, then cover and simmer for 2-1/2 hours or until tender.
4. Shred beef with two forks.
5. Fry tortillas in hot oil until crispy. Drain on paper towels.
6. Assemble tacos by placing shredded beef onto fried tortillas. Serve with consommé dip.
Cooking Time: 3 hours (including cooking time for the birria)
Spicy Pork Belly Street Tacos with Cucumber Radish Salad
Savor the bold flavors of Mexico with these addictive street-style tacos, featuring tender pork belly, spicy kick, and refreshing crunch from a cucumber radish salad.
Ingredients:
For the Pork Belly:
– 2 lbs pork belly, sliced into thick strips
– 1/4 cup lard or vegetable oil
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
For the Cucumber Radish Salad:
– 2 cucumbers, peeled and thinly sliced
– 1 large radish, thinly sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook the pork belly in lard or oil over medium heat until browned.
3. Add chili powder, cumin, smoked paprika, salt, and pepper; cook for an additional 5 minutes.
4. Transfer the pork belly to the oven and roast for 20-25 minutes, or until tender.
5. Meanwhile, combine cucumber, radish, and red onion in a bowl. Squeeze lime juice over the top and season with salt and pepper.
6. Warm tortillas according to package instructions.
7. Assemble tacos by placing roasted pork belly onto a warmed tortilla, topped with cucumber-radish salad.
Cooking Time: 45-50 minutes
Lengua (Beef Tongue) Street Tacos with Salsa Verde
Experience the bold flavors of Mexico with this recipe for Lengua Street Tacos with Salsa Verde. Beef tongue, slow-cooked in a rich tomato-based sauce, is sliced thin and served with crispy tortillas, fresh cilantro, and a tangy kick from Salsa Verde.
Ingredients:
– 1 beef tongue, trimmed
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 corn tortillas
– Fresh cilantro leaves
– Salsa Verde (store-bought or homemade)
Instructions:
1. In a large pot, combine beef tongue, diced tomatoes, olive oil, onion, garlic, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 3 hours, or until the tongue is tender.
3. Slice the cooked tongue into thin strips.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing sliced beef tongue onto warmed tortillas, topping with fresh cilantro, and serving with Salsa Verde.
Cooking Time: 3 hours (slow-cooking) + 10 minutes (assembling)
Grilled Veggie Street Tacos with Queso Fresco
Savor the flavors of Mexico with this vibrant and delicious street taco recipe, featuring a colorful medley of grilled vegetables and crumbly queso fresco.
Ingredients:
– 1 cup mixed bell peppers (any color)
– 1 cup zucchini, sliced
– 1 cup yellow squash, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Queso fresco, crumbled (about 1/2 cup)
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado, cilantro, lime wedges
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, toss bell peppers, zucchini, and squash with olive oil, garlic, salt, and pepper.
3. Grill vegetables for 5-7 minutes per side, or until tender and lightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled vegetables onto tortillas, followed by crumbled queso fresco.
6. Add your desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Mexican Street Corn Tacos with Chili Lime Butter
Get ready to elevate your taco game with these vibrant, flavorful Mexican Street Corn Tacos featuring a tangy and spicy Chili Lime Butter. This recipe combines the sweetness of grilled corn with the bold flavors of Mexico.
Ingredients:
– 1 cup fresh corn kernels
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn for 5-7 minutes, turning occasionally, until slightly charred.
3. In a bowl, mix together softened butter, garlic, mayonnaise, lime juice, and chili powder.
4. Once corn is cool enough to handle, slather Chili Lime Butter on each ear of corn.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled corn, desired toppings, and serve immediately.
Cooking Time: 15 minutes
Crispy Avocado Street Tacos with Cabbage Slaw
A flavorful twist on traditional street tacos, this recipe combines crispy avocado slices with a crunchy cabbage slaw and a hint of lime. Perfect for a quick and easy meal or snack!
Ingredients:
– 2 ripe avocados
– 1 head of cabbage, thinly sliced
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. Preheat a deep fryer or a pot of vegetable oil to 350°F.
2. Slice the avocados into 1/4-inch thick pieces.
3. Fry the avocado slices in batches until crispy and golden, about 2-3 minutes per side. Drain on paper towels.
4. In a separate bowl, combine the cabbage, mayonnaise, lime juice, Dijon mustard, salt, and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the tacos by placing a few pieces of crispy avocado on each tortilla, followed by a spoonful of cabbage slaw.
Cooking Time: 15-20 minutes
Pescado (Fish) Street Tacos with Mango Habanero Sauce
Experience the bold flavors of Mexico with these mouth-watering fish street tacos, topped with a sweet and spicy mango habanero sauce. Perfect for a quick and delicious dinner or party appetizer.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas
– Mango habanero sauce (see below)
– Chopped cilantro, radishes, and avocado for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together lime juice, olive oil, garlic, cumin, salt, and pepper. Add fish pieces and marinate for 10 minutes.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled fish, mango habanero sauce, cilantro, radishes, and avocado.
Mango Habanero Sauce:
– 1 ripe mango, diced
– 1/2 cup habanero peppers, seeded and chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and stir until smooth. Use immediately or store in the fridge for up to 3 days.
Cooking Time: 15-20 minutes
Pollo Asado Street Tacos with Charred Jalapeños
Experience the bold flavors of Mexico with these juicy chicken street tacos, smothered in a tangy chipotle crema and topped with crispy charred jalapeños.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Charred jalapeños (see below)
– Chipotle crema (see below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, and oregano.
3. Marinate chicken for at least 30 minutes, then grill for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled chicken, charred jalapeños, and chipotle crema.
Charred Jalapeños:
1. Preheat grill or grill pan to medium-high heat.
2. Place jalapeños on the grill and cook for 2-3 minutes per side, or until blistered and slightly charred.
Chipotle Crema:
1. Mix together 1/2 cup sour cream, 1 tbsp lime juice, and 1 tsp chipotle peppers in adobo sauce.
Lamb Barbacoa Street Tacos with Mint Crema
Savor the flavors of Mexico with these tender lamb barbacoa street tacos, topped with a refreshing mint crema. This recipe combines rich, slow-cooked lamb with tangy slaw and warm tortillas.
Ingredients:
– 1 pound boneless lamb shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 onions, sliced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Slaw (see below)
– Mint crema (see below)
Slaw:
– 2 cups shredded cabbage
– 1 cup diced red bell pepper
– Juice of 1 lime
– Salt, to taste
Mint Crema:
– 1/2 cup sour cream
– 1 tablespoon chopped fresh mint
– Lime juice, to taste
– Salt, to taste
Instructions:
1. Brown lamb in lard or oil; add onions, garlic, cumin, smoked paprika, salt, and pepper.
2. Simmer for 2 hours or until tender.
3. Assemble tacos by spooning lamb onto tortillas and topping with slaw and mint crema.
Cooking Time: 2 hours (lamb cooking time) + 10 minutes (assembling)
Summary
Get ready to spice up your Taco Tuesday with these 18 authentic street taco recipes! From classic carne asada and al pastor to more adventurous options like vegan jackfruit and lamb barbacoa, there’s something for every palate. Each recipe features bold flavors and textures, from tangy lime crema and chipotle mayo to crunchy cabbage slaw and charred jalapeños. Whether you’re a seasoned chef or just looking to mix things up, these street taco recipes are sure to become new favorites.
