fbpx Street Tacos With Cilantro Lime Dressing | Recipes
Close Menu

Street Tacos with Cilantro Lime Dressing


I really enjoyed the cilantro-lime dressing from The Carrot in Surfside, Florida, this winter. Since the start of COVID, and with travel so up in the air, I decided to try to bring the “vacation” into my home and re-create these flavors using my own twist. I paired it on a crunchy taco, using some of my favorite summer ingredients: fresh corn, juicy tomatoes, pickled onions and quinoa. Feel free to leave the chicken out for a delicious vegan option. Enjoy!


Prepare the Tacos and Dressing

1. Toast the tortillas over an open flame for one to two minutes until scorched.
2. Layer the tacos with diced chicken, lettuce, tomatoes, fresh corn, and quinoa.
3. Blend all the ingredients together in a blender or a food processor. If the dressing is too thick, add water until it reaches the desired consistency.
4. Add a big drizzle of cilantro-lime dressing on top, and top off with pickled onions (recipe follows).

Prepare the Quick Pickled Onions

1. In a small mason jar, add the red onions, salt, sugar, vinegar and water to cover.
2. Marinate in the fridge for two to three hours.


Ashira Mirsky’s cookbook, Hubby Is Hungry, is now available for purchase on Amazon.