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Restaurants›Barrio Tacos Lakewood›Tacos Recipe

Tacos Recipe

Name: Barrio Tacos Lakewoods Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 each flour tortillas (8-inch); 8 each corn tortillas (8-inch, optional); 2 cups shredded green cabbage; 0.5 cups fresh cilantro, chopped; 4 each lime wedges; 1 cup pickled red onion; 6 each radishes, thinly sliced; 0.75 cups cotija cheese, crumbled; 1 lb boneless skinless chicken thighs, trimmed and cut into 1/2" pieces; 1 lb ground beef (80/20); 1 lb firm white fish fillets (cod or tilapia), cut into 1" pieces; 3 tbsp olive oil; 2 tbsp lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp chipotle in adobo, minced (optional, for heat); 1 cup fresh tomato salsa (pico de gallo) or store-bought; 0.75 cups creamy cilantro-lime sauce; 2 tsp hot sauce (optional); 2 tbsp vegetable oil (for cooking); 1 tbsp butter (optional, for toasting tortillas)

Inspired by Barrio Tacos Lakewood

Time45m

Serves4

All tacos come on flour tortillas. Corn tortillas are available by request.

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Ingredients

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Tortillas & Build

8 each flour tortillas (8-inch)

8 each corn tortillas (8-inch, optional)

2 cups shredded green cabbage

1/2 cups Fresh cilantro, chopped

4 each Lime wedges

1 cup pickled red onion

6 each radishes, thinly sliced

3/4 cups cotija cheese, crumbled

Protein (choose one or prepare two for variety)

1 lb boneless skinless chicken thighs, trimmed and cut into 1/2" pieces

1 lb ground beef (80/20)

1 lb firm white fish fillets (cod or tilapia), cut into 1" pieces

Protein Seasoning & Marinade

3 tbsp olive oil

2 tbsp ReaLime juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

1 tsp chipotle in adobo, minced (optional, for heat)

Salsa & Sauce

1 cup fresh tomato salsa (pico de gallo) or store-bought

3/4 cups creamy cilantro-lime sauce

2 tsp hot sauce (optional)

Pan & Finishing

2 tbsp vegetable oil (for cooking)

1 tbsp butter (optional, for toasting tortillas)

Method

Prep & Marinade

Make the seasoning

In a small bowl combine ground cumin, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper and minced chipotle in adobo (if using). Stir to combine.

Marinate protein

Place your chosen protein (chicken pieces, ground beef, or fish pieces) in a bowl. Add 2 tbsp olive oil, 2 tbsp lime juice and the seasoning mixture. Toss thoroughly so all pieces are coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours for more flavor (bring back to room temperature before cooking).

Prep toppings

While protein marinates, shred cabbage, chop cilantro, slice radishes, and have pickled red onion and cotija ready. Warm pico de gallo and prepare creamy cilantro-lime sauce (see next). Cut limes into wedges.

Creamy cilantro-lime sauce (quick)

Mix 1/2 cup sour cream or Greek yogurt (not listed separately) with 1/4 cup mayonnaise, 2 tbsp chopped cilantro, 1 tbsp lime juice, pinch of salt and pepper. Whisk until smooth. If thicker than desired, thin with 1–2 tsp water or additional lime juice. Reserve in refrigerator until assembly.

Cook Protein

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer. Let sear undisturbed 2–3 minutes, then stir and cook another 3–5 minutes until internal temperature reaches 165°F (74°C) and pieces are nicely browned. Remove to a plate and keep warm.

Cook ground beef

For ground beef, heat 1 tbsp vegetable oil in skillet over medium-high. Add beef and spread into a thin layer. Cook, breaking up with a spatula, until browned and cooked through, 6–8 minutes. Drain excess fat if needed and adjust seasoning with a pinch of salt. Keep warm.

Cook fish

For fish, heat 1 tbsp vegetable oil in skillet over medium-high. Add fish pieces in a single layer and cook without moving 2–3 minutes until underside is golden, then flip and cook another 1–2 minutes until opaque and flaky. Remove and keep warm.

Tortillas & Assembly

Warm tortillas

Heat a dry skillet over medium heat. If desired, lightly brush tortillas with melted butter. Warm tortillas 20–30 seconds per side until pliable and slightly browned in spots. Keep wrapped in a clean kitchen towel to stay warm while assembling.

Assemble each taco

Place a warm tortilla on a plate. Add 2–3 tablespoons of your chosen protein in the center. Top with about 2 tablespoons shredded cabbage, 1 tablespoon pickled red onion, 1–2 slices radish, a sprinkle of cotija (about 1 tablespoon), and a teaspoon of chopped cilantro. Spoon 1–2 tablespoons pico de gallo and drizzle 1 tablespoon creamy cilantro-lime sauce over the top. Finish with a squeeze of lime and hot sauce if desired.

Serve

Arrange tacos in a shallow box or on a platter. Serve immediately with extra lime wedges, remaining sauce, and pico on the side. Corn tortillas may be substituted on request.