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Tacos De Bistec With Lime Sauce (Mexican Street Tacos)

hicken.
To prepare the tacos:
Warm the tortillas in

Mexican Street Tacos With Mojo And Pico De Gallo

To make the mojo - with a mortar and pestle, mash together the garlic, jalapenos, cilantro, salt, and pepper to make a paste.
Put it in a glass jar.
Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
Lay the flank steak in a large baking dish and pour the mojo over it.
Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don't marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).< ...

Mexican-Style Tacos

For authentic Mexican style tacos, try this.
Instead of

Mexican-American Tacos

ou have trouble keeping the tacos folded).
Be sure they

Quick And Easy Mexican Breakfast Tacos

about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place

Authentic Baja-Mexican Street Tacos (Carne Asada)

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm ...

Traditional Mexican Street Tacos

Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

K Jon Mexican Street Corn Dip

Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
Mix all other ingredients.
Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.

Mexican American Tuna Tostada

Tuna tostada tacos #recipes ingredients: 1 cup of peas

Mexican Street Corn

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Preheat grill on high heat.
Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with cojtija cheese and chopped cilantro.

Cinco De Mayo Chocolate Chip Tacos

For the Mexican Cinnamon Ice Cream:
Empty

Margarita Shrimp Tacos

br>For more great shrimp recipes visit www.eatshrimp.com.

Beer-Battered Baja Style Fish Tacos

owels to drain.
Make tacos with the tortillas and fish

Korean Street Tacos

riracha sauce.
Serve the tacos with lime wedge and eat

Tacos De Pollo

o cool slightly.
THE TACOS:
Place 1/12 of

Nopales Cactus Tacos

he cilantro, lime juice and Mexican oregano. Stir in additional salt

Teriyaki Pork Tacos

ccording to package.
Assemble tacos according to taste using the

Grilled Chicken Tacos Alambres

elt.
Serve with soft tacos, salsa, etc.

On The Border'S Carne Asada Tacos (Copycat Recipe)

ed chile, black pepper, and Mexican oregano.
Marinate in refrigerator

Authentic Pork Tacos

ork and assemble tacos with corn tortilla wraps and Mexican farmers cheese

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