Taco Truck Tacos… Simple and Great


When I lived in South Pasadena, California I used to stop by a taco truck in Pasadena along Fair Oaks Boulevard. It was a big yellow truck parked in an empty parking lot that sat there in the late hours of the night. We would usually get some tacos there around midnight, or later, after having some fun. The tacos were simple. They were like no taco I had ever had before. There was no shredded cheese. No shredded lettuce. No sour cream. All it was were small corn tortillas with diced onions, chopped cilantro, hot sauce, a slice of lime, and chopped beef (though you could order brains or intestines if you wanted, I was never so daring.)

I created a very similar taco at home. Here is the recipe. Hope you enjoy it. It’s not exactly taco truck, but it is pretty damn close. Also, if you like a nice economical meal, it is a cheap dinner for the family that is quick and easy to make. Let me know what you think!

Taco Truck Tacos
Serves 4
Makes 12 tacos

1 1/4 lb ground beef
1 tablespoon cumin
salt and pepper to taste
1 red onion, finely diced
1 cilantro bunch, chopped
corn tortillas
vegetable oil for frying

3 limes
your favorite hot sauce

Heat the ground beef in a medium high pan. Add cumin and salt and pepper to taste the ground beef, continue to brown for about 5-8 minutes. Once cooked all the way turn heat down to lowest setting to keep warm. While the beef is cooking, chop the red onion and cilantro and mix the two together. Set aside.

Heat oil on medium-high in saute pan. Add enough oil, about a 1/2 inch, to dip corn tortillas into turning each side to cook 5 seconds on each side. Remove each tortilla quickly and set on paper towels. Continue until all tortillas are cooked (should be soft after cooking in oil, you don’t want them crispy.)

Assemble tacos by placing spoonful of beef atop tortillas then spoon cilantro and red onion mixture over beef. Add some hot sauce and serve with sliced limes. Squeeze lime slices over tacos and enjoy.

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  • Anonymous

    Sounds like a good recipe. I remember you bring us a whole bunch of them to eat.

  • Anonymous

    This reminds me of the great lunches we used to have at Detroit Edison in Mexican Village. Except we would have diced steak or chicken tacos. What makes them so special is the fresh cilantro, pico and lime juice! Tonight i'm making shredded chicken tacos by coincidence!
    julie

  • Michelle

    This came out great!