The first time I had street tacos, I knew they would be in regular rotation at my house. The mini tortillas are the perfect size for little hands, and my kids love making their own tacos with their favorite toppings. Total taco night win!
How to Store and Reheat
I recommend storing the components of these street tacos in separate airtight containers and combining just before serving. The beef will keep for up to 4 days, while the chicken will keep for up to 3. Reheat either in a pot set over medium-low heat until warmed through.
Serving Suggestions
There’s no better compliment to these street tacos than my favorite Mexican grilled corn. These two street foods are a match made in heaven! For a more traditional dinner plate, I like to serve these tacos with some Mexican rice and refried beans. Yum!
How to Make Street Tacos Step by Step
Prepare the Meat: Grill the carne asada and cook the chicken tinga according to the recipe instructions. Slice the carne asada and shred the chicken tinga. Mash the Avocado: Mash 1-2 avocados with a fork. Add in a sprinkle of salt and pepper and a squeeze of lime juice. Stir. Assemble the tacos: Fill each of 12 (4-inch) tortillas with a spread of mashed avocado and a scoop of meat. Top the tacos with ½ cup of chopped fresh cilantro, 1 sliced jalapeno pepper, ½ cup of chopped onion, and 1 cup of crumbled cotija cheese. Finish with a squeeze of lime juice over the top.
