Taco Time

Make dinner this summer easy, with one — or all — of these street taco recipes. From shrimp and steak tacos, to vegetarian and dessert tacos, there is something for everyone. Sip on a refreshing prickly pear margarita and snack on watermelon salsa while you wait for dinner to be served.

Words by Annie Peterson | Photo by Michael Cummings

Marinated Steak Street Tacos

Total Time: 1 Hour Servings: 8 Tacos


  • 1/4 cup flour
  • 1/3 tsp. paprika
  • 1/4 tsp. onion powder
  • 1/4 tsp. kosher salt
  • Pinch of black pepper
  • 1 egg
  • 1/2 cup whole milk
  • 2 large jalapenos, cut into thin strips and seeded
  • Vegetable oil for frying


  • 1/2 cup olive oil
  • 1 orange zest and juice
  • 1 lemon zest and juice
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 lb. flank steak
  • 1/2 cup mayonaise
  • Lime juice, to taste
  • Chili powder, to taste
  • Smoked paprika, to taste
  • Chipotle powder, to taste
  • 6-8 small corn tortillas
  • Jalapeño sticks

In a shallow bowl, whisk together flour, paprika, onion powder, and salt, and season with pepper. In another shallow bowl, whisk together milk and egg. Dredge each jalapeño strip first in the egg wash, then in flour mixture.
2. In a large skillet over medium heat, heat about 1 inch vegetable oil. When oil is hot but not smoking, fry half the jalapeño sticks until golden, about 1 1/2 to 2 minutes. Remove
onto a paper towel-lined plate and season with salt immediately. Repeat with remaining jalapeño sticks.

Combine oil, orange zest and juice, lemon zest and juice, garlic, and rosemary sprigs in a resealable plastic bag. Add steak, turning to coat in marinade. Marinate steak in fridge for 1 to 1 1/2 hours.
2. While steaks are marinating, combine mayo, chili powder, smoked paprika, and chipotle powder into a small bowl. Mix well to create an aioli sauce. Add lime juice to taste.
3. Remove steaks from bag, pat dry, and cook on grill or stove to your desired degree of doneness.
4. While steaks cook, pour remaining marinade into a small saucepan and bring to a boil. Reduce to a simmer and keep warm.
5. Allow steaks to cool, then cut into thin strips and drizzle with warm marinade.
6. To serve, spoon and spread aioli sauce on tortilla. Layer with steak strips and jalapeño sticks.

Tequila-Lime Chicken Street Tacos

Total Time: 30 Mins Servings: 8 Tacos

  • 1/2 cup tequila
  • 4 limes, juiced
  • 2 cloves garlic, minced
  • Black pepper
  • Salt
  • 1 lb. boneless, skinless chicken breasts 1 Tbsp. vegetable oil
  • Corn tortillas, warmed
  • 1 mango, sliced
  • 1 avocado, sliced
  • Lime wedges, for serving

1. In a large baking dish, whisk together tequila, lime juice, garlic, and chopped jalapeño; season with salt and pepper. Add chicken and marinate in fridge for at least 20 minutes to 1 hour.
2. In a skillet over medium-high heat, heat oil. Cook chicken until golden and no longer pink inside, about 8 minutes per side. Let rest before slicing.
3. Serve in tortillas with avocado, sliced mango, and a squeeze of lime.

Zucchini + Veggie Street Tacos

Total Time: 20 Mins Servings: 8 Tacos

  • 2 Tbsp. olive oil
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground cayenne pepper
  • 2 medium zucchinis, cut into rounds
  • 1 red onion, diced
  • 3/4 cup corn
  • 2 tsp. garlic, minced
  • 1 can low sodium black beans, rinsed and drained
  • 8 flour tortillas
  • 1/2 cup feta
  • Cilantro and lime wedges, for serving

1. In a large skillet over medium-high heat, heat 1 1/2 tablespoons of the olive oil. While oil heats, combine chili powder, cumin, salt, and cayenne pepper in a small bowl. Coat zucchini rounds in mixture. Once the oil is hot and shiny, add zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip and sprinkle with remaining spice mixture. Cook on other side until golden, about 3-4 additional minutes. Remove to a plate and cover to keep warm.
2. Reduce heat to medium-low. Add onion and corn and let cook until beginning to soften, about 5 minutes. Add garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
3. Heat tortillas over a gas burner or the in microwave. Fill each tortilla with bean and corn mixture, zucchini rounds, and feta. Garnish with cilantro and lime wedges, if desired.

Shrimp Slaw Tacos

Total Time: 15 Mins Servings: 8 Tacos


  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 cup cilantro, chopped
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 2 limes, juiced
  • 1/2 cup sour cream


  • 1 packet shrimp seasoning mix
  • 1 lb. shrimp, peeled and deveined, tails removed
  • 2-3 cups shredded green cabbage
  • 8 small tortillas, corn or flour
  • 2 avocados, smashed
  • Cilantro, for garnish
  • Lime wedges, for garnish

Combine all sauce ingredients in a food processor or blender. Blend until mostly smooth.

In a medium bowl, toss 1/3 to 1/2 sauce mixture with cabbage. Save leftover sauce to top tacos.
3. With paper towels pat shrimp dry, then toss in a small bowl with seasoning mix until coated. Heat oil in a large skillet over medium-high heat. Once oil is hot, add shrimp and sauté, flipping occasionally until shrimp are cooked through, about 5-8 minutes.
4. In a small bowl mash avocados with salt, then spread along each tortilla. Top with slaw, shrimp, and leftover sauce. Garnish with cilantro and lime wedges.

Watermelon Salsa

Total Time: 1 Hour Servings: 15

  • 1 cup watermelon, diced 1 cup cucumber, diced
  • 1 cup bell pepper, diced 1/2 cup onion, diced
  • 1 Tbsp. diced jalapenos, seeded, if desired 1/3 cup cilantro, chopped
  • 1 Tbsp. lime juice
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

1. Combine diced watermelon, cucumbers, bell peppers, onion, and jalapeños in a large bowl. Add cilantro, lime juice, salt, and pepper. Add more lime juice, salt, and pepper to taste.
2. Marinate in fridge for at least 1 hour. Store in fridge until ready to serve and enjoy with tortilla chips.

Strawberry Churro Street Tacos

Total Time: 20 Mins Servings: 6

  • 6 flour tortillas
  • 1-2 cups vegetable oil, for frying 1/4 cup ground cinnamon
  • 1/2 cup sugar
  • Whipped cream
  • 1 lb. strawberries, sliced

1. Heat vegetable oil in a large skillet over medium heat. While oil is heating, thinly slice strawberries. Pour cinnamon and sugar onto a plate, mix together, then set aside.
2. Gently lay 1 tortilla flat into heated oil. Fry one side, about a minute. Use tongs to fold tortilla in half to form taco shape. Once golden-brown on both sides, remove from oil and place on paper towel-lined plate. Continue with each tortilla.
3. Once cool to the touch, toss in cinnamon sugar mixture to completely coat.
4. Fill with strawberries and top with whipped cream.

Prickly Pear Margarita

Total Time: 10 Mins Servings: 4


  • 1 1/2 lbs. fresh prickly pears, spines scraped
  • 1/2 cup sugar
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. sugar
  • 1 lime, wedges
  • 3/4 cup blanco tequila
  • 6 Tbsp. fresh lime juice
  • 3 Tbsp. orange liqueur
  • 1/4 cup prickly pear syrup Ice

Remove skin from prickly pears and chop into large chunks. Add to blender and process until completely smooth, about 30 seconds. Pour through a fine-mesh strainer into a large saucepan. Press with back of spoon to get as much juice as possible. Discard of solid leftovers.
2. Stir sugar into pear juice in the pan and bring to a boil over medium- high heat. Reduce heat to medium-low and simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Mixture should be syrupy. Remove from heat and stir in lime juice. Let cool completely; use immediately or refrigerate for up to 2 weeks.

Spread sugar on a small plate. Rub 1 lime wedge along rims of 4 margarita glasses. Dip rims into sugar and set aside.
4. Fill cocktail shaker with ice. Add tequila, lime juice, orange liqueur, and prickly pear syrup then cover and shake well until very cold, about 30 seconds.
5. Add ice to prepared glasses and strain margaritas into glasses. Serve with remaining lime wedges.

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