Mexican Street-Style Tacos

1.In a medium bowl, combine the ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the sliced meat and toss well to coat evenly. Let marinate for at least 15 minutes at room temperature.

2.Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated meat in a single layer and cook until browned and cooked through, about 3-4 minutes per side for steak or until no longer pink for chicken. Remove from heat and set aside.

3.Warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side until pliable and slightly charred. Keep warm by wrapping them in a clean kitchen towel.

4.To assemble each taco, place a few slices of cooked meat onto a warm tortilla. Top with a spoonful of chopped onion and cilantro.

5.Add a generous dollop of salsa verde and pico de gallo over the meat and vegetables.

6.Sprinkle crumbled queso fresco or cotija cheese on top.

7.Garnish with optional sliced radishes and avocado if desired.

8.Serve immediately with lime wedges on the side for squeezing over the tacos.

9.Tip: For a vegetarian version, substitute the meat with grilled or sautéed vegetables such as zucchini, mushrooms, and bell peppers, seasoned with the same spice mix.