Indy 500 Street Tacos with Zesty Slaw
These street tacos are a tribute to the bustling, flavorful street food scene and the excitement of a high-stakes race. Tender, marinated protein meets a crunchy, tangy slaw, all nestled in warm tortillas. A winning combination for any meal.
Directions
- 1
In a medium bowl, toss the sliced chicken or pork with olive oil, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- 2
While the meat marinates, prepare the zesty slaw. In a separate bowl, combine shredded cabbage, chopped red onion, and cilantro.
- 3
Whisk together the lime juice and apple cider vinegar. Pour over the slaw mixture and toss to combine. Season with a pinch of salt and pepper. Set aside.
- 4
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated meat in a single layer, working in batches if necessary to avoid overcrowding.
- 5
Cook the meat for 3-5 minutes per side, or until cooked through and slightly caramelized.
- 6
Warm the corn tortillas. You can do this by heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 20-30 seconds, or quickly grilling them.
- 7
To assemble the tacos, place a spoonful of cooked meat onto each warm tortilla.
- 8
Top with a generous portion of the zesty slaw.
- 9
Serve immediately with hot sauce on the side, if desired.