Traditional Mexican Street Tacos Recipe

Corn tortillas: Soft, pliable tortillas made from corn, essential for authentic Mexican tacos.

Black beans: Cooked beans that add a hearty, protein-rich base to the tacos.

Corn kernels: Sweet and juicy, these add a delightful crunch and flavor.

Tomatoes: Fresh and diced, they bring a burst of color and acidity.

Avocado: Creamy and rich, diced avocado adds a smooth texture and healthy fats.

Cilantro: Freshly chopped, it adds a bright, herbal note that complements the other flavors.

Olive oil: Used for sautéing, it helps to meld the flavors together.

Cumin: A warm, earthy spice that adds depth and complexity.

Chili powder: Adds a bit of heat and a smoky flavor to the dish.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

When heating the olive oil in the skillet, make sure it is hot enough before adding the black beans and corn kernels. You can test this by dropping a small piece of corn into the oil; if it sizzles, the oil is ready. This ensures that the spices like cumin and chili powder will bloom properly, releasing their full flavors into the dish.

• Corn tortillas - Substitute with flour tortillas: Flour tortillas can be a good alternative if you prefer a softer texture or if corn tortillas are not available.

• Cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and flavor profile, making them a suitable replacement.

• Cooked corn kernels - Substitute with grilled zucchini: Grilled zucchini can add a similar sweetness and texture to the tacos.

• Diced tomatoes - Substitute with diced bell peppers: Bell peppers provide a similar crunch and can add a different but complementary flavor.

• Diced avocado - Substitute with guacamole: Guacamole can provide the creamy texture and rich flavor that diced avocado offers.

• Chopped cilantro - Substitute with chopped parsley: Parsley can offer a fresh, slightly peppery flavor that can stand in for cilantro.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in cooking.

• Ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• Chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, making it a good alternative to chili powder.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the tacos.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute for black pepper.

• Allow the bean and corn mixture to cool completely before storing. This prevents condensation, which can make the mixture soggy.
• Transfer the cooled bean and corn mixture into an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the diced tomatoes and diced avocado separately in airtight containers. To prevent the avocado from browning, squeeze a bit of lemon juice or lime juice over it before sealing.
• Place the chopped cilantro in a small container or wrap it in a damp paper towel and store it in a resealable plastic bag. This keeps the cilantro fresh and vibrant.
• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store them in the refrigerator to maintain their pliability.
• If you plan to freeze the bean and corn mixture, portion it out into freezer-safe bags or containers. Label each with the date to keep track of freshness.
• To freeze the corn tortillas, stack them with a piece of parchment paper between each tortilla to prevent sticking. Place the stack in a resealable freezer bag.
• When ready to use, thaw the bean and corn mixture and corn tortillas in the refrigerator overnight. Reheat the mixture in a skillet over medium heat until warmed through.
• Warm the corn tortillas in a skillet or microwave before assembling the tacos. This ensures they are soft and pliable, perfect for holding the delicious fillings.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the corn tortillas in the skillet and warm them for about 1-2 minutes on each side.
  4. In a separate skillet, reheat the black beans and corn kernels mixture for 3-5 minutes, stirring occasionally.
  5. Assemble the tacos with the reheated mixture and top with fresh diced tomatoes, avocado, and chopped cilantro.

• Microwave Method:

  1. Place the corn tortillas on a microwave-safe plate and cover them with a damp paper towel.
  2. Microwave the tortillas on high for 30-45 seconds until warm.
  3. In a microwave-safe bowl, combine the black beans and corn kernels mixture.
  4. Cover the bowl with a microwave-safe lid or another plate.
  5. Microwave on high for 1-2 minutes, stirring halfway through.
  6. Assemble the tacos with the reheated mixture and top with fresh diced tomatoes, avocado, and chopped cilantro.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the corn tortillas in aluminum foil and place them in the oven for 10-15 minutes until warm.
  3. Spread the black beans and corn kernels mixture on a baking sheet and cover with aluminum foil.
  4. Place the baking sheet in the oven and heat for 10-15 minutes, stirring halfway through.
  5. Assemble the tacos with the reheated mixture and top with fresh diced tomatoes, avocado, and chopped cilantro.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Wrap the corn tortillas in aluminum foil and place them in the air fryer basket.
  3. Heat the tortillas for 3-5 minutes until warm.
  4. In a separate air fryer-safe dish, place the black beans and corn kernels mixture.
  5. Heat the mixture in the air fryer for 5-7 minutes, stirring halfway through.
  6. Assemble the tacos with the reheated mixture and top with fresh diced tomatoes, avocado, and chopped cilantro.

• Skillet: Used to heat the olive oil and cook the black beans and corn mixture.

• Spatula: Essential for stirring the bean and corn mixture while it cooks.

• Microwave: An option for warming the tortillas quickly.

• Separate skillet: Another option for warming the tortillas if you prefer not to use a microwave.

• Cutting board: Necessary for dicing the tomatoes and avocado, and chopping the cilantro.

• Chef's knife: Used for dicing the tomatoes and avocado, and chopping the cilantro.

• Measuring cups: Needed to measure out the black beans, corn kernels, diced tomatoes, diced avocado, and chopped cilantro.

• Measuring spoons: Used to measure the olive oil, ground cumin, chili powder, salt, and black pepper.

• Serving plate: To assemble and serve the tacos.

Prepare ingredients in advance: Chop cilantro, dice tomatoes and avocado, and measure out spices ahead of time to streamline the cooking process.

Use canned beans and corn: Opt for canned black beans and canned corn kernels to save time on cooking and prepping.

Heat tortillas simultaneously: Warm tortillas in the microwave while cooking the bean and corn mixture to save time.

Batch cook: Double the recipe and store extra filling in the fridge for quick assembly later in the week.