Street Tacos
A quick and easy weeknight meal!
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My family loves to eat out, so when a taco truck pulled into town, it didn’t take long for my kids and husband to give it a try. As they gobbled down the fantastic smelling street tacos, I realized that I’d been missing out on this easy, flavorful, and inexpensive dish all of my life! Inherently both gluten and dairy free, Street Tacos have now become a regular at our house, and I’m betting that they’ll become a staple in your house too!
One of the greatest attributes of Street Tacos is that they are really versatile. One week you can have pulled pork, the next chicken, the next hamburger, and the next steak. If you have them once a week (like we do in my home), that’s a full month of Wednesdays (or whatever day you choose) that you can count on done on your meal planning calendar.
This is one meal that my husband usually makes, so I always plan it for our busiest day of the week. When the kids and I get home late from an after school activity, it’s nice that he can have a dinner ready and waiting that all of us can eat. Not an easy task when there’s both gluten and dairy allergies in the house!
See just how easy Street Tacos are to make in my video:
- 1 lb ground beef, cooked
- ½ onion, finely diced
- 1 bunch cilantro, minced
- 1-2 limes, quartered
- corn tortillas, about 8" in diameter
- butter and lard, or fat of choice
- hot sauce or salsa
- In a medium skillet, cook ground beef, seasoning with salt and pepper. (Want it spicey? Add some chipotle chili powder. It's really good!)
- While beef is cooking, finely dice onions and mince cilantro.
- Quarter the limes.
- Heat griddle or pan over medium heat.
- Add butter and/or lard to your pan, and then gently cook (don't fry, or the taco shells become too crispy). You'll know the heat is right if the tortillas bubble and the fat foams around the edges.
- Top with cooked ground beef, onion, cilantro, a squeeze or two of lime and hot sauce or salsa.
- Serve immediately.
