Grilled, juicy, and full of flavor, these street-style tacos made with Rodriguez Bakery tortillas are perfect for your next backyard cookout or taco night. Piled high with seasoned meats, fresh pico, and a sprinkle of cilantro, each bite is a warm reminder that simple ingredients make the best meals.
Ingredients:
For the Tacos:
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1½ lbs boneless chicken thighs or pork tenderloin
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8–10 Rodriguez Bakery flour tortillas
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2 tbsp olive oil
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Juice of 1 lime
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2 garlic cloves, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika
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Salt and pepper to taste
For the Toppings:
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1 cup pico de gallo (tomato, onion, jalapeño, cilantro, lime juice)
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Chopped white onion
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Fresh cilantro
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Sliced avocado or guacamole
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Crumbled queso fresco (optional)
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Your favorite salsa or hot sauce
Instructions:
Marinate & Grill the Meat:
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In a bowl, mix olive oil, lime juice, garlic, and spices. Add sliced chicken or pork and marinate for at least 30 minutes.
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Grill or pan-sear over medium-high heat until nicely charred and cooked through (about 6–8 minutes per side).
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Let rest, then slice into taco-sized pieces.
Warm the Tortillas:
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Heat Rodriguez Bakery flour tortillas on a skillet or grill until lightly toasted and flexible.
Assemble the Tacos:
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Add grilled meat to each tortilla.
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Top with pico de gallo, onion, cilantro, avocado, and any extras like salsa or queso fresco.
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Serve warm with lime wedges on the side.
Rodriguez Bakery Street Tacos are a guaranteed crowd-pleaser—bold, fresh, and full of flavor straight from the grill. Whether it’s Taco Tuesday or a weekend BBQ, they’ll disappear fast (so make extra!).
