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Easy Crispy Homemade Street Tacos with Cilantro Lime Crema

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A quick and easy recipe for crispy homemade street tacos with a tangy cilantro lime crema, perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 12 small corn tortillas
  • 1 lb (450g) ground beef or chicken (or shredded rotisserie chicken)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • ¼ cup fresh cilantro, finely chopped
  • 1 garlic clove, minced (optional)
  • Salt to taste
  • 1 cup shredded lettuce or cabbage
  • 1 cup diced tomatoes or pico de gallo
  • ¼ cup diced red onion (optional)
  • Fresh lime wedges

Instructions

  1. Prepare the meat filling: Heat 1 tablespoon of vegetable oil in your skillet over medium-high heat. Add chopped onion and sauté for about 2 minutes until translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground beef or chicken to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes until browned and cooked through. Season with cumin, smoked paprika, salt, and pepper. Stir well to combine all flavors. Taste and adjust seasoning if needed. Remove from heat and set aside.
  3. Make the cilantro lime crema: In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chopped cilantro, minced garlic (if using), and a pinch of salt. Taste and add more lime or salt if you like it tangier or saltier. Cover and refrigerate until serving.
  4. Crisp the tortillas: Wipe out your skillet and heat 1 tablespoon of vegetable oil over medium heat. Working one at a time, place a tortilla in the pan and cook for about 30 seconds per side until it becomes pliable but not brittle. Then, fold it gently in half using tongs, pressing lightly to hold shape. Cook for another 1-2 minutes per side, turning carefully, until the edges are crispy and golden. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining tortillas, addin…
  5. Assemble the tacos: Spoon a generous amount of meat filling into each crispy tortilla shell. Top with shredded lettuce or cabbage, diced tomatoes or pico de gallo, and a drizzle of cilantro lime crema. Add diced red onion or extra cilantro if desired. Serve immediately with lime wedges on the side.

Notes

Use just enough oil to lightly coat the pan and tortillas to avoid greasiness. Use medium heat to prevent burning or sogginess. Make the crema ahead and chill for at least 15 minutes for best flavor. If tortillas crack when folding, sprinkle with water and microwave for 15 seconds before frying. Don’t overfill tacos to maintain crispiness.

Nutrition

Keywords: street tacos, crispy tacos, cilantro lime crema, quick tacos, homemade tacos, Mexican street food, easy dinner, weeknight meal

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