Street tacos have to be my favorite kind of taco. There is something about the simplicity of them. The flavorful meat is easily complimented with pico de gallo. This Mexican Pork Street Tacos version also includes a tasty sauce that gets drizzled over them before consumption.
I also am a huge fan of corn shells. They are so much more flavorful. Most street tacos get a double layer of corn shells and this recipe follows that precedence.
The creamy taco sauce is what helps make these street tacos amazing. Don’t try to skip this or you will be missing out.
- 4 pound pork sirloin roast
- salt and pepper
- garlic powder
- montreal steak seasoning
- 1/4 C water
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- pepper to taste
- Creamy Taco Sauce:
- 1 Tbsp lime juice
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp taco seasoning
- Pico de Gallo
- Shredded Cheese
- 24–30 corn tortillas
- Season the roast generously with Montreal steak seasoning, granulated garlic and salt and pepper.
- Add the 1/4 cup water to the bottom of the crock pot and add in the roast. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Drain all but about 1/3 cup of the cooking liquid off and shred the roast.
- In a small bowl, mix the 1 tsp salt, 1 tsp onion salt, 1 tsp granulated garlic and pepper together. Stir it into the meat until well incorporated.
- In a bowl, make the Creamy Taco Sauce by combining the lime juice, sour cream, mayonnaise and taco seasoning together.
- To warm the corn tortillas, preheat the oven to 350 degrees F. Wrap the corn tortillas and in foil and bake 15 minutes.
- To serve, stack 2 corn tortillas together and top with some of the meat, shredded cheese, pico de gallo, and drizzle with the creamy taco sauce. Makes 12-15 tacos.
Recipe adapted from Jamie Cooks It Up.