The Cabo Recipe

Marinate the chicken

Pat the chicken dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, minced garlic, 2 tbs taco seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat and oil the grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Brush the grate or pan with 1 tsp olive oil or spray with cooking spray to prevent sticking.

Grill the chicken

Remove excess marinade and place chicken on the hot grill or pan. Cook chicken until nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C): about 4–6 minutes per side for 1/2-inch pieces, or 6–8 minutes per side for thicker cuts. Let rest 5 minutes after cooking, then slice into 1/2-inch strips or bite-sized pieces.

Prepare tomatoes and onions

While the chicken rests, dice the tomatoes and finely dice the red onion. Place them in a small bowl, sprinkle a pinch of salt (to taste) and toss gently. This seasons the mix and draws out a little juice for better texture.

Arrange tortilla chips

On a large platter or on individual plates, spread the tortilla chips into an even layer to form the base for The Cabo.

Top chips with chicken and veggies

Scatter the sliced grilled chicken over the tortilla chips. Spoon the seasoned diced tomatoes and onions evenly over the chicken and chips so each serving gets a balance of components.

Add cheese and avocado

Sprinkle 3/4 cup shredded pepper jack cheese across the assembled chips and chicken. Top with sliced avocado arranged in a single layer so each portion gets slices.

Finish with hot sauce and cilantro

Drizzle Tapatío over the assembled platter (about 2 tsp total, or more to taste). Sprinkle chopped fresh cilantro evenly across the top. If desired, squeeze lime wedges over individual portions just before eating.

Optional serving note

Serve immediately so the chips remain crispy. If you expect leftovers, keep components separate (chips and toppings) and assemble just before serving to avoid sogginess.