Street Tacos, Two Ways
Taco night is always an easy win in our house. We fire up the grill and pull together a spread of fresh toppings so everyone can build their own. In this episode, I’m making two of my favorites—shredded chicken tacos topped with Street Corn that’s hot off the grill and mixed with a creamy sauce, and skirt steak tacos served with a crisp radish slaw with Mexican Crema. For the sides, I’m making Crispy Saffron Rice and Mango Avocado Salad.
My favorite part of taco night, though, are the churros. I learned this recipe from a woman I met in Mexico a few years ago on a family vacation—and I’ve loved it ever since. I’ve decided that bringing a piece of someone else’s tradition home is the best souvenir.
Here’s to taco night and shared traditions!
from Magnolia Table, Volume 2 Cookbook
fresh corn tortillas filled with shredded chicken + street corn or grilled skirt steak with Mexican Crema and radish slaw
grilled corn tossed with a creamy, cotija cheese sauce and fresh lime juice
cubed mangos and avocados tossed with lime juice + olive oil vinaigrette and drizzled with a balsamic reduction
crispy, flavorful rice with red bell pepper and tomatoes
fried donut sticks tossed in cinnamon + sugar, served with dulce de leche sauce
