11 Street Food Classics You Can Make Safer (and Tastier) at Home

5. Tacos: Safe Fillings and Crisp Tortillas

Street tacos are easy to adapt at home with a few safety-first steps. Cook proteins to the right internal temperature — for poultry, 165°F (74°C) — and slice or shred immediately after resting so juices redistribute and the meat stays moist. Store salsas in the fridge and assemble at the last moment; if you make a fresh pico de gallo, add lime juice and chill it so the flavor develops and spoilage slows. Warm tortillas on a hot skillet or comal just before serving; that keeps them pliable and prevents soggy wraps. For a quick safety win, keep raw and cooked ingredients on separate cutting boards to avoid cross-contamination, and use clean utensils for each. Bright finishes like pickled onions or a quick cilantro-cumin oil make homemade tacos taste street-ready while relying on simple, safe prep.