Long ago when my husband and I were dating one of our first dates was to a restaurant where we got $1 street tacos. They were corn tortillas stuffed with meat, cilantro, onion, and lime. They were delicious. We sat in the restaurant for over and hour and talked. I haven’t forgot about our date but I had forgot all about street tacos. Until a few days ago, my husband’s birthday. He had one request. He wanted street tacos.
They are super easy to make and taste so good. Truly one of the simplest meals to prepare. You can choose to throw the meat in the oven or in a slow cooker. Either way little prep is involved. Although these tacos don’t make for the full authentic experience of sitting on the curb eating greasy tacos on tinfoil, I promise these won’t disappoint. If you are looking for something to pair this with, try this corn salsa.
Yield: 2 servings, 4-5 small tacos each
Time: 10 minutes prep, 30-40 minutes to bake or 2 hours in a slow cooker
- 2 chicken breasts
- 1 tsp red chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1 c salsa
- 1 bundle cilantro
- 1/2 red onion
- 2 fresh limes
- 8-10 small corn tortillas
- Step 1
Preheat oven to 350. Place chicken in a glass baking dish. Sprinkle with seasonings, salt and pepper. Pour salsa over chicken. Cover and bake for 30-40 minutes, or until chicken is done. Or place ingredients in a slow cooker and cook on high for 2 to 2 1/2 hours, or until chicken is done.
- Step 2
Wash and chop cilantro and red onion. Place each in a small bowl for serving. Cut limes into wedges, set aside for serving. Warm tortillas. When chicken is done, shred into bite size pieces.
Serve tacos by placing a small amount of meat, onion, and cilantro in a warm tortilla. Squeeze fresh lime over and serve.