Tacos Callejeros (Street Vendor's Tacos)
ready in: under 30 minutes
recipe id: 103700
cook method: stovetop
2 cups shredded cooked chicken, pork, or beef
2 cups shredded green cabbage
1 bunch chopped cilantro
1 white onion, thinly sliced
4 roma tomatoes, diced
2 fresh jalapeno peppers
5 fresh serrano peppers, minced (or more to taste)
4 limes, juice of (reserve some for squeezing on avocado)
salt, to taste
2 avocados, thinly sliced
enough vegetable oil for dipping tortillas
36 corn tortillas
Toss all ingredients except avocado and set aside to marinate for at least 20 minutes.
Put sliced avocado on a plate, squeeze lime juice on it, and refrigerate, covered with plastic wrap, until ready to fill taco shells.
For Taco Shells: Pour vegetable oil into a skillet to a depth of about 1 inch. Heat it until the oil ripples.
Meanwhile, heat a griddle or comal over high heat. With tongs, quickly dip each tortilla in the vegetable oil long enough for it to go limp, just a few seconds.
Drain excess oil and then place the tortilla on the hot griddle. Flip it several times, cooking 3 or 4 minutes to a side. Before it gets too rigid, fold it over to make an envelope. Your shell should be stiff but not as crisp as a store-bought shell. Keep tortilla shells warm in a 150 degrees F oven until ready to fill.
To serve, fill shells with meat (on the bottom), marinated cabbage, and avocado. Eat immediately.
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