Red Dot Street Tacos
A bold, smoky, Texas-inspired street taco built to spotlight Red Dot Hot Sauce.
Overview
These tacos blend crispy, well-seasoned pork (or chicken) with a signature Red Dot glaze, fresh aromatics, and a simple guacamole base. The result is a street-market style taco with deep flavor, clean heat, and a visually striking finish.
Ingredients (Serves 4)
Protein
- 1.5 lbs pork shoulder, diced small (or boneless chicken thighs)
- 1 tbsp avocado oil (or vegetable oil)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/8 cup Red Dot Hot Sauce (plus more for finishing)
Quick Guacamole
- 2 ripe avocados
- 1 tbsp lime juice
- 1 tbsp finely chopped white onion
- 1 tbsp chopped cilantro
- Salt to taste
Taco Assembly
- 8–10 street-size corn tortillas
- 1/2 cup finely diced white onion
- 1/2 cup chopped fresh cilantro
- 1–2 jalapeños, thinly sliced
- Lime wedges
- Additional Red Dot Hot Sauce
Instructions
1. Prepare the Guacamole Base
Mash the avocados with lime juice, onion, and cilantro until slightly chunky. Season with salt. Hold for plating.
2. Cook the Protein
- Heat oil in a cast-iron skillet over medium-high.
- Toss the pork or chicken with salt, pepper, paprika, chili powder, cumin, and garlic powder.
- Sear until browned and slightly crispy at the edges, about 8–10 minutes.
- Reduce heat, then pour in Red Dot Hot Sauce, tossing until the meat is coated and the sauce reduces into a sticky, glossy glaze.
3. Warm the Tortillas
Toast tortillas lightly in a skillet until pliable with slight char marks.
4. Build the Tacos
- Spread a spoonful of guacamole on each tortilla.
- Add a generous portion of Red Dot–glazed meat.
- Top with onion, cilantro, and sliced jalapeños.
- Add a final drizzle of Red Dot Hot Sauce for extra heat and shine.
Serving Notes
Works exceptionally well as a demo recipe at pop-ups or farmer’s markets.
Pair with lime wedges to brighten the heat.