Street Tacos

March 7, 2018


Do you ever get that craving for tacos? Perhaps right around the time Tuesday rolls in? That's all of us. Luckily the remedy is quite simple- tacos. Now sure, some of the best tacos come from the fine food truck chefs but now's your chance to tie on your apron and give them a run for their money. That is, if you can come up with a catchy name for your food truck. 

 Street Tacos 


”Taco's with street smarts!"


Prep Time: 1 hour                                  Total Time: 2 hours                                           Servings: 6 






  • 24 corn or flour tortillas, toasted

  • 4 portabella mushrooms, braised (optional) 


Roasted Chicken


  • 6 skin on, bone-in chicken thighs

  • 2 tablespoons lime juice, fresh 

  • 1/2 bunch cilantro, minced 

  • 2 garlic cloves, minced

  • 3 tablespoons chipotle pepper in adobo sauce

  • 1 teaspoon salt 

  • 1 tablespoon onion powder 

  • 1 teaspoon granulated sugar 


Pico De Gallo


  • 1-1/2 cups roma tomatoes, diced 

  • 1/4 red onion, diced

  • 1/4 cup green bell pepper, diced

  • 1/4 cup orange, chopped 

  • 1/2 bunch cilantro, minced 

  • 1 teaspoon granulated sugar

  • 1/4 cup white wine vinegar

  • 2 tablespoons canola oil

  • Salt and pepper to taste 


Avocado Crema


  • 2 soft avocados 

  • 1/2 cup sour cream 




1. For the chicken, combine all ingredients in a blender and puree until smooth. Marinate chicken for 2 hours. Roast at 450 Fahrenheit for 20 minutes, then lower oven temperature to 350 Fahrenheit and roast until the internal temperature reaches 165 Fahrenheit. 


2. For the pico de gallo, combine all ingredients in a bowl and refrigerate until further use. 


3. For the avocado cream, puree ingredients together until smooth. Optional: add lime juice and cilantro. 

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