My husband and I have been working really hard this year on getting our finances in order. That means paying off all of our debt and sticking to a budget. Our biggest issue with budgeting is that we have a tendency to spend way more on eating out than we should. So, I’ve been trying to switch up our meal plan each week. This helps us stay interested and makes us less inclined to eat out. Recently, I’ve come up with an incredibly easy recipe for weeknight street tacos!
The other day someone asked me what a street taco was. I, honestly, didn’t know how to respond. So I did some research! According to the internet – street tacos are small and simple. Traditionally, street tacos are wrapped with soft corn tortillas only a few inches in diameter, and incorporate considerably fewer ingredients than the American version of tacos. This recipe is for my version, which is somewhere in between our more recognized “Taco Bell” meal and the traditional street taco you’d find on the corner in South America.
My secret for making flavor-filled weeknight street tacos in under 30 minutes is rotisserie chicken! Once my husband shreds the chicken, I add a glaze that brings in all those yummy taco flavors (like cumin). Pre-made guacamole is my other go-to ingredient that brings a wallop of flavor! My whole family loves these, and really enjoys assembling their own.
- Salt, Pepper, Cumin, Paprika, Chili Powder, Onion Powder, Garlic Salt
- White Corn Tortillas
- Rotisserie Chicken
- Cilantro or Parsley
- Queso Fresco*
- Start by shredding the rotisserie chicken into a medium bowl. I use my husband for this step and move on to the next ;-)
- Mix together ¼ tsp each of salt, pepper, cumin, paprika, chili powder, onion powder, and garlic salt (you can substitute garlic powder if you prefer). Add in some olive oil to make a "glaze" of sorts. I use approximately 2 Tbsp. of oil.
- Pour the seasoning over your chicken and mix well. Set aside in a place where it'll keep warm. If it's not still hot from the store, heat the mixture up in the microwave or the oven.
- Now is the time to start heating your tortillas. Of course this is optional, but definitely recommended! If you have a gas stove, you can heat them over the flames. We put ours in the oven.
- Once the chicken is prepped, you'll need to chop up your tomatoes (I use two romas).
- Add the tomatoes and approximately ¼ package of queso fresco to a bowl. Mix in a sprinkling of cilantro or parsley, zest and juice of ½ a lime, and ½ tsp. salt to taste. Set in the fridge to chill.
- To make your crema, combine the following ingredients in a bowl: Mexican crema, zest and juice of ½ a lime, ¼-1/2 tsp. salt to taste.
- Now it's time for assembly! Spread a spoonful of guac over your tortilla. Top with some chicken, a few spoonfuls of your tomato mixture, and a drizzle of crema. **Repeat a few times ;-)
- All you have to do now is fold your taco in half and enjoy!
If you're unsure on which brands or where to get some of these ingredients, here's what we use:
- Mission White Corn Tortillas (they're small and usually come in a big stack)
- Cacique Queso Fresco
- Cacique Crema Mexicano Table Cream
- Wholly Guacamole Minis (I love these because we can use one or two and save the rest without it going bad)