Being based out of Texas, it’s no surprise that we’re big fans of tacos. That said, we’re pretty excited to see not just one, but three street taco recipes in Magnolia Table, Volume 2! Chances are you have one of these three meats in your fridge or freezer, which make these tacos a great option to make with your family while you’re at home. We provided recipe cards below for you to print so you can always have these on hand!
Chicken Street Tacos
From Magnolia Table, Volume 2Opens in new tab
prep: 15 minutes
cook: under 40 minutes
cool: 5 minutes
shredded chicken
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
6 boneless, skinless, chicken breasts (6 to 8 ounces each)
½ cup chicken broth
tacos
One 15.25-ounce can corn kernels, drained
½ cup crumbled Cotija cheese
½ cup pickled red onion
¼ cup chopped fresh cilantro
Juice of 2 small limes
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 to 10 corn tortillas, homemade or store bought
1. To make the shredded chicken: Preheat the oven to 375°F.
2. In a small bowl, mix together the chili powder, cumin, salt, garlic powder, pepper, and smoked paprika.
3. Place the chicken breasts in a 9 x 13-inch baking dish and season them all over with the spice mixture. Slowly pour the chicken broth onto the bottom of the dish (so as not to disturb the spices) and cover with foil.
4. Bake until cooked through, 35 to 40 minutes. Set aside to cool for approximately 5 minutes, then shred the chicken with forks and return it to the juices in the baking dish until ready to serve.
5. To make the tacos: In a medium bowl, stir together the corn, Cotija, pickled red onion, cilantro, lime juice, chili powder, salt, and pepper.
6. In a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.
7. Layer the chicken and corn mixture in the tortillas and serve.
makes 4 or 5 servings
Steak Tacos
with Mexican Crema
From Magnolia Table, Volume 2Opens in new tab
prep: 40 minutes, plus 10 minutes chilling
cook: under 12 minutes
cool: none
steak
2 pounds of skirt steak
1 tablespoon fajita seasoning
½ tablespoon canola oil
mexican crema
½ cup sour cream
¼ cup heavy cream
1 ½ tablespoons adobo sauce (from canned chipotle peppers)
2 tablespoons fresh lime juice
⅛ teaspoon kosher salt
tacos
½ cup julienned radishes, cut into ¼-inch-thick matchsticks (12 to 14 small)
1 tablespoon finely chopped fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon fresh lime juice
½ tablespoon cooking oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
8 to 10 corn tortillas, homemade or store-bought, warmed
1. To make the steak: Rub the skirt steak with the fajita seasoning and oil and let the steak sit until it comes to room temperature.
2. In a large skillet, cook the steak over medium-heat until seared and browned, 5 to 6 minutes per side. Remove to a cutting board to rest for 10 minutes before slicing into thin strips.
3. To make the Mexican crema: In a small bowl, whisk together the sour cream, heavy cream, adobo sauce, lime juice, and salt until well combined. Refrigerate for 10 minutes before serving.
4. Store in an airtight container in the refrigerator for up to 3 days.
5. Meanwhile, to make the tacos: In a medium bowl, toss together the radishes, cilantro, green onion, lime juice, oil, salt, and pepper and let marinate for 10 minutes.
6. While the radishes marinate, in a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.
7. Layer the steak, crema, and radish salsa on the tortillas and serve.
Makes 4 or 5 servings
Pulled Pork Street Tacos
FromOpens in new tab Magnolia Table, Volume 2Opens in new tab
prep: 20 minutes
cook: 6 to 8 hours
cool: none
ingredients
pulled pork
2 tablespoons light brown sugar
½ tablespoon ground cumin
½ tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds boneless pork shoulder or butt, trimmed
1 cup apple juice
tacos
2 ounces Cheddar Cheese, grated (about ½ cup)
¼ small red onion, thinly sliced
½ cup roughly chopped fresh cilantro
½ cup Jo’s Salsa (see Magnolia Table, Vol 1) or salsa of your choice
8 to 10 corn tortillas, homemade or store-bought
instructions
1. To make the pulled pork: In a medium bowl, mix the brown sugar, cumin, chili powder, onion powder, garlic powder, mustard powder, salt, and pepper. Rub the pork with the seasoning mixture until well coated.
2. Place the pork in a slow cooker and pour the apple juice and 1 cup water on top. Cover and cook on low for 6 to 8 hours, until the pork shreds easily with a fork.
3. Place the pork on a platter and shred all the meat with two forks. Return the meat to the slow cooker with its juices and keep warm until ready to use (or refrigerate the pork in its juices and reheat when ready.)
4. To make the tacos: In a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You may want the tortillas to still be malleable, not hard or crispy.
5. Layer the pulled pork, Cheddar, onion, cilantro, and salsa on the tortillas and serve.
Makes 4 or 5 servings
