I when I think of making street tacos, I visualize the street vendors hawking these little lovelies all over the thoroughfares of Ensenada.
I went there often in my 20's and 30's ... drive across the border (you didn't need a passport then) and enter a new world ... like going through the looking glass ... just 4 short hours from L.A.
Super shopping, fine dining, street festivals, or just kicking back at one of the many sidewalk cafes ... it's all there! As well as the waterfront, beaches and La Bufadora.
But you don't have to go to Baja to have street tacos to die for! I've been making variations of these forever.
You can use traditional corn tortillas (street-taco size is 4 to 4.5 inches), but I've lately been using cashew or almond-flour ones from Siete. They make a whole line of grain-free tortillas ... each one better than the last.
So here's what I call "make-it-your-way" street tacos. I'm using traditional (Guacamole) items, my fave Mexican Spicy Meat Filling and either canned or DIY Refried Black Beans.
Top with non-dairy sour cream or thick coconut yogurt (you can drain it just like regular yogurt) and non-dairy shredded cheese ... and Eat it up ... FOR REAL!
AuthorJill PlaceHere's a Mexican street food staple ... street tacos ... made Gluten and Dairy free with non-dairy dairy and grain-free tortillas. I know you'll EAT THEM UP!
Place avocados in medium bowl; mash coarsely with fork. Stir in tomato, lime juice, onion, salt and hot pepper sauce; mix well. Add black pepper to taste. Spoon into container. Place pit in container to keep from browning. Set aside.
Prepare filling. You can also make it with ground chicken or turkey, or actually with small shelled shrimp. (add at last 2-3 minutes of cooking time and cook until opaque and pink).
Heat canned or previously prepared black (or other type of) refried beans.
Have available cheese, guacamole, "sour cream" or yogurt, and lettuce if desired.
Heat non-stick skillet over medium heat until hot. Add tortillas one at a time and heat a few minutes until warm and pliable.
Fill tortillas with filling, beans, cheese, guacamole, "sour cream" or yogurt, and lettuce if desired (don't overfill; double up tortilla if desired). Place on serving platter or plate. Repeat until number desired are assembled. Serve.
Ingredients
Directions
Place avocados in medium bowl; mash coarsely with fork. Stir in tomato, lime juice, onion, salt and hot pepper sauce; mix well. Add black pepper to taste. Spoon into container. Place pit in container to keep from browning. Set aside.
Prepare filling. You can also make it with ground chicken or turkey, or actually with small shelled shrimp. (add at last 2-3 minutes of cooking time and cook until opaque and pink).
Heat canned or previously prepared black (or other type of) refried beans.
Have available cheese, guacamole, "sour cream" or yogurt, and lettuce if desired.
Heat non-stick skillet over medium heat until hot. Add tortillas one at a time and heat a few minutes until warm and pliable.
Fill tortillas with filling, beans, cheese, guacamole, "sour cream" or yogurt, and lettuce if desired (don't overfill; double up tortilla if desired). Place on serving platter or plate. Repeat until number desired are assembled. Serve.
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