Choose 3 Proteins Recipe

Arrange the tortilla chips on a large platter or individual serving plates so they are easy to reach for topping or dipping.

Make fresh salsa

In a medium bowl combine diced tomatoes, finely diced red onion, chopped cilantro and minced jalapeño. Add 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine. Taste and adjust seasoning; let sit 10–15 minutes at room temperature to allow flavors to meld.

Make guacamole

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Mash to your desired texture (chunky or smooth). Stir in 1 1/2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fold in 1/4 cup finely diced red onion, 1 tablespoon chopped cilantro and optional 1/2 minced jalapeño. Taste and adjust lime and salt. Cover tightly with plastic wrap pressed directly on the surface or refrigerate briefly until serving to minimize browning.

Prepare proteins (choose any three)

Select three protein items from the list provided. Follow the specific quick preparation below for each chosen protein so all are ready at serving time.

Grilled chicken

If using grilled chicken: season two boneless chicken breasts (about 8 oz total) with salt and pepper or a pinch of taco seasoning. Grill over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice. Keep warm.

Carne asada

If using carne asada: marinate flank or skirt steak briefly with 1 tablespoon lime juice, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 clove minced garlic for 15–30 minutes if time allows. Grill or sear in a hot skillet 3–4 minutes per side for medium-rare to medium depending on thickness. Rest 5 minutes, then thinly slice across the grain.

Carnitas

If you have store-bought carnitas: warm in a skillet over medium heat 4–6 minutes until hot and slightly crispy on edges. If making quick carnitas at home: braise pork shoulder low and slow ahead of time or use a pressure cooker per your usual recipe to yield about 8 oz shredded pork. Keep warm.

Black beans

If using black beans: drain and rinse canned beans. Warm in a small saucepan over medium heat with 1/4 teaspoon salt, 1/4 teaspoon cumin and 1 tablespoon water for 3–5 minutes until heated through. Mash slightly with a spoon for a creamier texture if desired.

Pico-style shrimp

For shrimp: use peeled and deveined small shrimp (about 8 oz). Toss with 1 teaspoon olive oil, pinch of salt and 1 teaspoon lime juice. Sear in a hot skillet 1–2 minutes per side until opaque and just cooked through. Let cool slightly and toss with a few tablespoons of the prepared salsa if you like a pico-style topping.

Chipotle tofu

For tofu: press an 8 oz block of extra-firm tofu for 15–20 minutes, crumble or cube, then sauté in 1 tablespoon oil over medium-high heat until golden, 6–8 minutes. Stir in 1–2 teaspoons chipotle in adobo (or to taste), 1/4 teaspoon salt and 1 teaspoon lime juice. Cook 1–2 more minutes and keep warm.

To assemble, place bowls of salsa and guacamole on the platter with chips. Arrange the three chosen proteins in small separate piles or bowls around the chips (e.g., chicken, carne asada, carnitas). Add black beans or shrimp as desired. Sprinkle crumbled cotija over proteins if using, add dollops of sour cream or crema, and place lime wedges around the platter. Serve immediately.

Leftovers: store guacamole and salsa in airtight containers (guacamole with plastic pressed on surface). Refrigerate proteins separately. Consume within 2–3 days.