First Time Visiting? Start Here!

Deliciously Non-Authentic Street Tacos

We are a world divided by politics. Everyone has their own opinions about who is right (ourselves) and who is wrong (everyone else that doesn’t agree with me).

Tacos are a lot like a country in the midst of political shift – no one agrees on the one thing that makes it special. We all have our own version of the perfect combination of toppings, meat (or veg), and preferred method of eating them. The beauty of this dish is that there is no wrong way to enjoy it. You go right ahead and put whatever the heck you want on them. I’m just providing you with an outline for awesomeness. Friends, let us look to the street taco as a step in uniting our country(ies). And to answer the question “what should I have for dinner”. Today, I here to announce a platform based on tacos.

What makes these tacos so delicious, are the same things that makes them a perfect weeknight dinner. Most everything is made or chopped ahead of time, and really you’re just left to heat and serve. You’ll look like a freaking dinner boss by adding these to your menu next week. And unlike most meals, tacos can reduce or eliminate whining from the pickier eaters in your household. Why? Because tacos allow you to make your plate how you want it, so anyone with a “selective palette” gets exactly what they want on there. And nothing that makes them gag.

For this particular night, I used shredded pork that I already had in the freezer that I had cooked the previous week. I am a huge fan of cooking an item and dividing it for multiple meals. The other half of the pork was enjoyed in Vietnamese sandwiches (Bahn Mi), turning $18 worth of pork butt in to a very affordable $9 per dinner (or less than $2 per serving) cut of meat.

Friends, go forth and unite this land with your dinner. This will be a worldwide movement. We’ll feed the people, and have an easy to make dinner. Tacos for all!

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

Print
5 from 1 vote
Weeknight Street Tacos
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 

A delicious and speedy dish that allows for personalizing by every member of the family. Who doesn't love getting their own way at dinner?

Course: Main Course
Cuisine: Mexican
Keyword: crockpot tacos, street tacos
Servings: 4
Calories: 151 kcal
Author: Sarah
Ingredients
  • 4 pounds Protein of your choice (meat, beans, tofu)
  • 1 tsp kosher salt
  • 10 Corn tortillas (small sized)
  • 1 tsp Olive oil
  • Cabbage, optional
  • Salsa, optional
  • Onions, optional
  • Cilantro, optional
  • Lime wedges, optional
  • Avocado, optional
  • Cheese, optional, but not really recommended
  • Sour cream, optional, but seen as disgusting to this cook
Instructions
  1. Decide on your preferred protein. We usually go with shredded pork. To cook the pork, I rub 1 tbsp of Diamond kosher salt in to about 4-6 lbs of pork butt or pork shoulder. Rub the salt on all sides of the meat. If using Morton's kosher salt, reduce to 1/2 tbsp. Put it in the crockpot, put the crockpot on a heavy duty cutting board to protect your counters, and cook on low for 15 hours. Yes, 15 hours.  It won't burn the pork.  Swearsies. Unless your crockpot is powered by nuclear energy. Who am I to judge? Once finished cooking, allow the meat to cool a bit, and shred with two forks, removing any fatty parts. Cool completely in the fridge, then divide in half. Freeze half of the meat, or plan to use later that week. This method works great for tough cuts of beef too, like roasts. For chicken, I would plan for 6-8 hours of cooking time.

  2. Chop your toppings of choice the night before serving this dinner, and store in the fridge. We are fairly cut and dry with onions and cilantro, but cabbage rules too! Basically, whatever tickles your fancy.

  3. Heat a heavy skillet (like cast iron) over medium heat for 10 minutes. Drizzle a small amount of olive oil* in the skillet in the last few minutes of preheating. Drop 1 corn tortilla in to the skillet, and cook until you see parts of it bubble up. Flip, and cook on the other side. This will likely take 15-30 seconds per side. You want the tortillas to get soft and pliable, so do not cook until crispy. Remove using tongs, and place on a plate lined with paper towels. Repeat until all the tortillas you desire are heated up.

    *You could also do a small squirt of olive oil between tortillas, using a Misto or something similar if you are worried about using too much oil.

  4. Simply place the tortillas, meat/protein, and toppings in the middle of the kitchen table, and let everyone assemble their own. Sit back and bask in the praise from the happy eaters in your family. Bonus: if you used a cast iron skillet for those tortillas, guess who doesn't have to wash that dish tonight? You. You smart little minx.

    Serve with rice, beans, and a salad for a delicious and healthy meal.

Nutrition Facts
Weeknight Street Tacos
Amount Per Serving (2 tacos)
Calories 151 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 610mg 25%
Potassium 120mg 3%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 0g
Protein 3g 6%
Calcium 5.3%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself. 

 

Shop this Post:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 comments on “Deliciously Non-Authentic Street Tacos”

  1. Substitute sour cream for Greek yogurt. Yummm

  2. I added chicken. So yummy!