Description: Street Tacos made with Skirt Streak w/17 spice blend and Lime Cilantro Chicken.
Ingredients and Directions:
Salad:
- 2 ears grilled corn (remove from cob)
- 1 can black beans, drained & rinsed
- ½ small jalapeno, diced (more if you like spicy!)
- ½ cup diced red onion
- 1 cup tri colored peppers, diced
- ¼ cup chopped cilantro
Mix all these together in a bowl & set aside.
Toppings:
- Diced Onions
- Cilantro
- Queso Fresco
- Avocado Lime
- Crema
- Corn Salsa
Corn Salsa:
- Onions
- Peppers
- Jalapeños
- Grilled Corn
- Black Bean
- Cilantro Lime Salsa
Dressing:
- ½ bunch cilantro
- Juice of six limes
- 2 teaspoons salt
- Olive oil
In a blender add all the ingredients, except olive oil and pulse until combined. The slowly stream in the olive oil until you have the consistency of a vinaigrette dressing. Pour over the salad mixture and toss thoroughly, let it sit a few minutes, then stir & add salt to taste. Set the blender aside and don’t rinse it – we’ll use it again for the avocado crema.
Avocado Crema:
- 2 avocados, halved & peeled
- Juice from half a lime
- 1 jar Mexican crema
- Salt to taste
Add all ingredients to the blender you made the Corn salad dressing and blend until smooth.
Chicken:
- 4 boneless, skinless chicken thighs
- ½ cup lime juice
- 2 teaspoons garlic
- 2 tablespoons chopped cilantro
- ½ teaspoon salt
- ¼ cup olive oil
Add all ingredients to a Ziplock back, squish the air out & zip closed. Massage the chicken in the marinade and put it in the fridge. Let marinate at least an hour, but its even better if it can marinate a full day. Grill the chicken until done (you can pan fry or broil if you don’t have a grill). Let chicken rest a few minutes, then chop into bite size pieces and set side until ready to assemble the tacos.
Steak:
- 1 ½ – 2-pound flank or skirt steak
- Spice rub (I make my own secret blend, but your favorite steak house dry rub works well)
Generously rub both sides if the steak with spice rub, place in a Ziplock bag, squish the air out & zip closed. Place in the fridge for at least 24 hours. Grill the steak to medium rare and set aside to rest, at last five minutes. Slice steak against the grain, then chop into bite sized pieces and set aside until ready to assemble the tacos.