- 2 tbsp olive oil
- 16 oz chicken breast strips or pork tenderloin strips or raw peeled & deveined shrimp; or 10 oz Abbot's Butcher Plant-Based Protein
- 1 pkg Siete Taco Seasoning
- 16oz Street Taco Veggie Kit
- 9.17 oz La Tortilla Factory Street Style White Corn Tortillas
Street Taco Veggie Kit:
- Half bunch Cilantro
- 2 Limes
- 4 oz Matchstick Radishes
- 5 oz Diced Yellow Onion
Heat the oil in a large skillet over medium-high heat. Cook the chicken, pork, or shrimp in the skillet, turning occasionally to brown all sides, (6-8 minutes for chicken, 4-6 minutes for pork, 1-2 minutes for shrimp). Add 1/3 cup water and the Siete Taco Seasoning. Reduce the heat to medium-low and simmer for 2-3 minutes, stirring often until thickened.
If using Abbot's Butcher Plant-Based Protein: Cook according to package instructions. Once browned and warmed through, add 1/3 cup water and the Siete Taco Seasoning. Reduce the heat to medium-low and simmer for 2-3 minutes, stirring often until thickened.
While the protein is cooking, cut the limes into quarters and chop the cilantro from the veggie kit. Place each ingredient separately into small bowls and set aside.
For tortillas: heat a cast-iron skillet over medium heat and heat desired amount of tortillas one at a time, about 30 seconds per side. Wrap the tortillas in foil to keep warm.
To make tacos: Place a tortilla on a plate. Add a spoonful of protein and top with cilantro, onion and radish. Squeeze the lime over the filling. Serve with black bean salad on the side.
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