Mexican Meatball Street Tacos
Try this Mexican Meatball Street Tacos recipe, or contribute your own.
Try this Mexican Meatball Street Tacos recipe, or contribute your own.
- Carbohydrate 890.28452 g
- Cholesterol 294.8350405 mg
- Fat 112.407691782 g
- Fiber 123.347703651428 g
- Protein 214.638468949 g
- Saturated Fat 16.641302515 g
- Serving Size 1 1 recipe (2463g)
- Sodium 1566.89123191667 mg
- Sugar 766.936816348572 g
- Trans Fat 8.638280139 g
- Calories 5280 calories
Step-by-step
- Pre heat oven to 375 degrees.
- In a large bowl combine ground turkey, 1½ cups chopped cilantro, ½ of diced onion, egg, bread crumbs, cumin, chipotle chile powder, garlic powder, and salt and pepper.
- Mix well with your hands and form into 1 inch balls.
- Line the meatballs on a wire cooling rack or a broiler pan and cook for 25 minutes or until cooked throughout.
- Meanwhile prepare the tortillas by heating oil in a small skillet over high heat.
- Cook tortilla for 10-15 seconds on each side.
- They will start to bubble, but don’t let them cook too long where they crisp and become hard to bend.
- Place between sheets of paper towels until ready to use.
- Prepare a batch of Spicy Tomatillo Dressing.
- Top each tortilla with a few meatballs, diced onion, diced cilantro and a drizzle of the dressing.
- Enjoy!!
Swapping ground beef for ground turkey alters fat content significantly, yielding a leaner meatball that requires binding agents like breadcrumbs and eggs to retain moisture during baking. Ground turkey lacks the natural rendering fat of beef, meaning overcooking will easily dry out the mixture. Combining the meat with chopped cilantro, diced onion, and spices directly in the bowl ensures even distribution before shaping.
Achieving proper texture relies on precise heat management for both components. Form uniform one-inch balls and arrange them on a wire cooling rack or broiler pan to allow air circulation while baking at 375 degrees for 25 minutes. Meanwhile, corn tortillas demand a separate thermal approach. Heat canola oil in a small skillet over high heat and fry each tortilla for 10 to 15 seconds per side. Watch for bubbling, which indicates moisture turning to steam within the masa. Removing the tortillas before they crisp ensures they remain pliable enough to fold without cracking, and storing them between paper towels traps residual heat and moisture.
Common failures usually stem from rushing the tortilla frying step or overworking the meat mixture. Leaving tortillas in hot oil too long turns them into tostadas, destroying the soft wrap required for street tacos. Similarly, packing the turkey mixture too tightly creates dense, rubbery spheres instead of tender bites.
