50 Best Dishes in the Teton County: #50, StreetFood Tacos at Stagecoach

By on January 24, 2018

Everything about StreetFood’s tacos works, from the base on up. (PHOTO: Helen Goelet)

While there are plenty of places serving up tacos in the valley, the tacos that make their way out of StreetFood’s kitchen at the Stagecoach Bar in Wilson are exceptional. Of the five available options — carne asada, al pastor, chicken tinga, fish tacos and chipotle cream shrimp — their fish tacos and al pastor are the ones that should not be missed.

What makes them so good? Balance.

All too often, the tacos you’ll find in our area are over-sauced, greasy and entirely too large. Crazy, I know, but tacos should have specific — and small-ish — dimensions.

The tacos at StreetFood tick every important box on the checklist. They’re offered in two options: Land Tacos — your meats found on, well, land — go for $4 a piece or 3 for $10, and the Sea Tacos — the ones stuffed with briney, delicious seafood — go for $5 a piece, or 3 for $13. That’s a steal for good tacos.

Whether it’s land or sea, these beauts are flavorful yet simple, and care taken to make sure each ingredient in these tacos serves a specific purpose. Nothing is lost.

Everything about StreetFood’s tacos works, from the base on up. Their corn tortillas are served warm and are not crispy, but they’re not greasy or too dry either.

The right tortilla consistency is very important for a number of reasons. Have you ever eaten a taco and had the entire tortilla disintegrate in your hands, leaving a pile of salsa and meat in your palms? Of course you have, because serving up a dry corn tortilla is one of the most common mistakes out there.

Another common mistake is to use too much oil on the tortilla before reheating it, which in turn turning changes the consistency to that of a chip or tostada, which is delicious in the right setting. Tacos are not the right setting. They are tacos, not tostadas. The shell needs to be soft if advertised as such.

The fillings…ah, the beautiful, taco-licious fillings. (PHOTO: Helen Goelet)

But it’s not just the tortilla that take the tacos at StreetFood to a killer level. They’re also served with either salsa roja or verde, both of which are made in house. The roja is just a touch hotter and sweeter than the verde, which has a slight tartness that accompanies the tacos beautifully.

Now, on to the fillings. The fish — often Mahi Mahi — is seasoned well, and is cooked to just the right temp. The salty fish is not dry and has just the right amount of char to give the taco a deliciously subtle yet smokey flavor. They’re served with slaw that is lightly marinated to soften the cabbage, but still has enough crunch to add texture and are finished with a lime and cilantro garnish. The flavors are clean and punchy but not overwhelming, and allow for the fresh flavor of the fish to hold strong.

The al pastor tacos are another solid choice. Unlike the pork found in a few other local establishments, the meat in StreetFood’s tacos is neither greasy nor saucy. It’s also not shredded. As a result, each bite you take has substance but is never chewy. The pastor is marinated with just the right spices and served with pineapple, which gives these tacos a subtle smokey sweetness.

They’re garnished with fresh white onions, which cut through the flavor of the meat, bringing the textures and flavors of the soft sweet meat and sharp crunchy onion together. Sprinkle some salsa verde and a spritz of fresh lime over the taco and you’ll have the perfect harmony of a clean, flavorful taco.

These tacos are a complete win, which is why they’re on my list of 50 best dishes. Enjoy your Taco Tuesdays at StreetFood. No need to thank me. PJH

About Helen Goelet

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