2 Chicken Or Steak Tacos Recipe

Prep the protein

Trim any excess fat from the chicken thighs or flank steak and pat dry with paper towels. If using steak, slice thinly against the grain after cooking; if using chicken, keep whole for cooking then slice or chop after resting.

Make the marinade

In a medium bowl combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until blended.

Marinate

Add the 8 oz protein to the bowl and toss to coat thoroughly. Let sit at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. For quickest turnaround, 15 minutes is sufficient.

Heat pan

Place a heavy skillet or cast-iron pan over medium-high heat and let it get hot for 2 minutes. When using cast iron, you should see a faint shimmer but not smoke.

Cook the protein

Add a thin film of oil or a small spray to the pan. For chicken: add thighs and sear 3-4 minutes per side until internal temperature reaches 165°F (74°C), then remove and let rest 5 minutes before slicing. For steak: add steak and cook 2-3 minutes per side for medium-rare (adjust to preferred doneness), remove and let rest 5 minutes then slice thinly against the grain.

Warm tortillas

Wipe the pan clean, reduce heat to medium-low, add 1 tsp vegetable oil and quickly warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Shred or chop the cooked protein into bite-sized pieces (for chicken) or keep thin slices (for steak).

Place 2 warmed tortillas on each plate (total 4 tortillas: 2 tacos per person). Divide the protein evenly between the four tortillas.

Top each taco with about 2 tablespoons shredded cabbage or lettuce, a sprinkle (about 1 tablespoon) diced onion, a teaspoon chopped cilantro, and about 1/2 tablespoon crumbled cotija or shredded cheddar.

Add 1/2 tablespoon sour cream or crema to each taco and a small drizzle (about 1/4 teaspoon) of hot sauce or salsa. If desired, add pickled jalapeño slices and avocado slices.

Serve immediately with lime wedges for squeezing over the tacos.