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This recipe for the Grilled Veal Street Tacos is a sponsored collaboration with Veal, Discover Delicious funded by Beef Farmers and Ranchers.org.
A parrillada is not complete if grilled veal street tacos are not part of the menu.
Veal is a high-quality tender protein that melts in your mouth. We use fresh veal cutlets seasoned with garlic, cilantro, lime, and olive oil—all perfect pairings for mild meat.
For a smoky note, we opted for smoked sea salt instead of cumin and serving the street tacos with taqueria salsa and a side of grilled green onions for an authentic Mexican parrillada experience.
Grilling veal is fast and simple. You’ll have dinner ready in less than 30 minutes! Making it a great option for your next taco Tuesday celebration or your next summer gathering.
Mexican families love grilling and parrilladas!
Parrilladas are informal outdoor gatherings with family and friends. Typically we organize a big cookout on Sunday. At home, my grandma always had veal cutlets on the Sunday menu, among other favorites.
The classic Mexican parrillada consists of proteins, chorizo, peppers and onions, tortillas, queso fundido, guacamole, and hot sauces. It is also a tradition to cook using a charcoal grill, and most of the main courses, the hot salsas and the tortillas, cook on the same grill.
A parrillada or Mexican BBQ is a street party where everyone comes and enjoys good food and conversation. Better if it includes a good amount of grilled veal street tacos.
Veal protein was a tradition at home.
I grew up eating grilled veal. In fact, it was my favorite as the flavor was not overpowering. Yet mild and so soft to the bite no knife needed. A perfect protein for picky eaters, and I confess I was a difficult eater when younger.
My grandmother was very patient with me. She introduced me to veal cutlets and rapidly became an easy weekly meal that I would eat happily with sauteed onions and lime juice.
My aunt Minita would prepare tasty veal albóndigas con chipotle (Mexican meatballs) with ground veal. There is no doubt that homestyle dishes are always the best. Just by thinking about this dish, my mouth is watering.
And my mom would pamper us, making her famous veal milanesas sandwiches with breaded veal cutlets, warm bolillos, refried beans, avocado, and pickled sweet chipotles.
Veal is a versatile protein and so easy to cook!
I love the fact that veal has a delicate flavor and is tender! Many times you don’t need to use a knife to cut the meat. It truly melts in your mouth. The meat is light pink and with a mild flavor. Making a good option to add seasonings of your choice. Plus 3 oz serving of veal has 27 grams of protein!
Veal is super easy to prepare—no need to add many condiments either. Season with salt and pepper and cook them fast on a skillet or a grilling pan.
Serve the cooked veal cutlets on top of a salad or with a side of rice and beans—a complete meal in no time.
Veal leftovers? Cut the meat into strips or chop and prepare street tacos at home. Just add guacamole or your favorite garnishes.
Where the veal comes from?
Most calves come from family-owned farms located in Pennsylvania, New York, Ohio, Indiana, Michigan, and Wisconsin. These farms care for around 400+ calves per year, with the ability to practice farm-to-market traceability.
Meaning that if you purchase veal protein at your local market, you’ll be able to know which farm processed that meat. I think that is a neat thing! Not all industries can do this.
Veal is available at restaurants, especially those serving Italian favorites. Who doesn’t love a classic veal scallopini? Find veal at the supermarket or online. I got mine from Catelli Brothers.
Tips for making the most delicious grilled veal street tacos.
- Add the veal cutlets to a mixing bowl and season the lime juice, fresh garlic, and smoked salt on both sides. Incorporate the cilantro and add olive oil. Rub the veal cutlets using your hands.
- Cover the seasoned veal with plastic wrap and marinate inside the fridge for a minimum of 30 minutes.
- Use a seasoned iron skillet and allow it to warm at medium heat at 160 °F—Grill the veal for 2 minutes on each side. Avoid overcooking by controlling the heat.
- Remove the grilled cutlets and set them aside. Allow them to rest for 2-3 minutes before slicing.
- Slice the veal into thin strips and stuff the tortillas with it. Garnish the tacos with chopped onions, cilantro, and your favorite hot sauce. Drizzle lime juice and taquera salsa for an authentic Mexican taco experience.
- Prep the veal the night before and keep it inside an airtight container overnight.
Love the veal street tacos? Make them tonight and visit Veal.org for more details about veal farming, resources, and yummy recipes.
Grilled Veal Street Tacos with Onions
Equipment
- Grilling skillet
- Mixing bowl
- Citrus squeezer
- Chopping block
- Knife
- Plastic wrap
- Griddle
- Tortilla warmer
Ingredients
For the tacos
- 4 veal cutlets
- 2 limes, juiced
- 3 garlic cloves, thin sliced
- 1 tablespoon smoked salt, replace with soy sauce
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon seasoning sauce, optional
- 12 corn tortillas, warmed
- 3 bunches grilling onions, optional
Garnishings
- 1 cup red onion, finely chopped
- ½ cup fresh cilantro, finely chopped
- 1 avocado, sliced
- 2 limes, cut into wedges
- 1 cup cup salsa taquera, or pico de gallo
Instructions
- Add the veal cutlets to a mixing bowl. Add the lime juice and the garlic. Season each cutlet with smoked salt on both sides.
- Incorporate the cilantro and add olive oil. You can also add seasoning sauce (optional.) Rub the veal cutlets using your hands.
- Cover the seasoned veal with plastic wrap and marinate inside the fridge for a minimum of 30 minutes.
- Use a seasoned iron skillet and allow it to warm at medium heat at 160 °F—Grill the veal for 2 minutes on each side. Avoid overcooking by controlling the heat.
- Remove the grilled cutlets and set them aside. Allow them to rest for 2-3 minutes before slicing.
- Grill the onions on the same skillet and warm the tortillas.
- Slice the veal into thin strips and stuff the tortillas with it.
- Garnish the tacos with chopped onions, cilantro, avocado, and your favorite salsa taquera.
Video
Notes
Nutrition
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