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How to recreate scrumptious street tacos at home

Naomi Robinson is a Southern California, self-taught baker and an avid drink mixer. She can often be seen beating dough and mixing up cocktails almost in the same breath.

This is going to be one of the easiest dinners you've ever made. Seriously, how about chipotle-flavored street tacos in less than 30 minutes?

It's do-able and perfect for those weeknight meals when you're rushing around after work to get food on the table or if you just don't love to cook, but you love a good meal.

Think of it as your flavor maker. You can skip soaking and chopping chipotles, bypass the roasted tomato simmer and forget all those other small steps that go into getting just that perfect street style flavor. The point is, from cooking to condiments to serving, just follow these easy tips to keep it simple and delicious.

Tip #1: Get the butcher to do some of the work

To save yourself some time, ask the butcher of your local grocery store to cut the chicken into 1/2-inch cubes for you. This will save you about 10 minutes of cutting and allow you to go from grocery bag to pan in a matter of seconds. Once the chicken hits the pan saute it with this sauce until it's cooked through and it will hold all the flavors.

Tip #2: Slice, dice and chop

From there you'll want to elevate the authenticity with the sides, this is the easiest part: Peel and slice some avocados, chop onions, add cilantro, and cut up a few limes.

Tip #3: Keep it simple

Of course in keeping with the street-style theme, you'll want to keep the plating simple. Use paper plates or kraft-like paper trays like food trucks do, or pie tins.

Street tacos

Yields 8-10 tacos

Ingredients:

Directions:

  1. Heat canola oil in a large skillet pan over medium heat.
  2. Add in chicken and cook until just browned.
  3. Stir in McCormick Skillet Sauce and cook until chicken is done.
  4. Remove from heat, fill in tortillas and serve with condiments.

Disclosure: This post is part of a collaboration with McCormick and SheKnows.

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