Street Taco’s are my new favorite food. There is a little Taco truck in Logan that has the best Taco’s. It is amazing how crowded that little part of town gets around lunch time. The flavors are intense and simple. The Family loves it when I make Street Taco’s and if Dave is at work I have to make sure the kids save some for him or he gets cranky.
- corn or flour tortillas (street taco size-4½ inches)
- 1 rotisserie chicken
- 1 med onion
- 1 green bell pepper, diced
- 1 jalapeno, diced
- bunch of cilantro
- fresh limes, quartered
- 1½ tsp cumin
- 1½ tsp paprika
- 1½ tsp chipotle
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp pepper
- shred rotisserie chicken, set aside. In large fry pan or stock pot saute onion and peppers in olive oil. Once translucent add rotisserie chicken and all the spices. Once everything is combined and thoroughly heated remove from heat and add chopped cilantro. Serve with corn or flour tortillas.
Start by sauteing the green pepper, jalapeno and onion.
Add shredded rotisserie chicken
Add the seasonings and mix until well combined and heated all the way through.
Add Cilantro and serve with mini corn or flour tortillas and fresh limes.
I make these all the time and one way to make them even quicker is to make a jar of street taco seasoning and just use 1 or 2 tablespoons of the mix, depending on how hot you like your tacos.
Large batch of Street Taco Seasoning:
5 Tablespoons Cumin
5 Tablespoons Paprika
5 Tablespoons Chipotle
1 Tablespoon Cayenne Pepper
1 Tablespoon Black Pepper
1 1/2 Tablespoons salt
Mix all ingredients together and store in airtight jar.
Here is a cute label to add to your spice jar. I put mine in a mason jar. Click on photo to go to printable pdf file.
**With the leftover chicken parts I like to make my own chicken stock. See the blog post we wrote for homemade broth. Andrew will heat some up when he is not feeling well and I use it in soups and chilis.