Mexican Street Food:Delicious Mexican Street Tacos | Chile arbor salsa | Fajita Tacos | Salsa Roja

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

taco shells

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Whole grain tortillas are healthier, while corn tortillas are usually less expensive.

Cut chicken fajita meat into thin slices and remove excess fat.

Squeeze juice from 4 limes over the meat and add lemon pepper seasoning.

Mix the meat with the seasoning and place it in a bowl.

Cut 1/2 of a white onion and add it to the meat mixture.

Add the remaining lime juice and a tad bit of olive oil to the meat mixture and mix well.

Place the marinated meat in a plastic bag and let it marinate for 2-3 hours or overnight.

For the salsa, roast 3 tomatoes in aluminum foil over medium-low heat.

In a hot pot, add olive oil, garlic, and chiles arbol, stirring constantly to avoid burning.

Once the garlic and chiles are toasted, transfer them to a bowl to prevent overcooking.

Check the tomatoes, flipping them to ensure even cooking, then add their juices to the bowl with garlic and chiles.

Blend the salsa mixture with added salt.

Cook the marinated meat on medium-low heat for about 4 minutes on each side.

Let the cooked meat set for 10 minutes before chopping into small pieces.

Chop the remaining half of the white onion and transfer it to a bowl.

Chop cilantro and transfer it to a separate bowl.

Heat olive oil in a hot pan and warm the tortillas, flipping to cook both sides.

Assemble the tacos by adding meat, cilantro, onion, and salsa to the tortillas, finishing with lime juice.

Cooking Techniques

Equipment Needed

Spice Level: