Tacos Recipe

1. Grilled Chicken

Pound chicken breasts to even thickness (~1/2 inch), season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Heat 1 tbs olive oil in a skillet or preheat grill to medium-high. Cook chicken 5-6 minutes per side (or until internal temp 165°F / 74°C). Rest 5 minutes, then slice thinly for tacos.

2. Filet Mignon Tips (add $4)

Season filet tips with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Heat 1 tbs olive oil and 1 tbs butter in a hot skillet over high heat. Sear tips 2-3 minutes per side for medium-rare (adjust to preference). Remove and rest 5 minutes, then slice or leave bite-sized.

3. Bang Bang Shrimp

Pat shrimp dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. Combine 3/4 cup flour and 1/4 cup cornstarch in a bowl. Dredge shrimp in the flour mix, shaking off excess. Heat 1 cup vegetable oil in a heavy skillet to 350°F (175°C). Fry shrimp in batches 1.5-2 minutes per side until golden and cooked through. Drain on paper towel. Toss fried shrimp with a sauce made by whisking together 2 tbs mayonnaise, 1 tbs sriracha, 2 tbs sweet chili sauce and 1 tsp honey (adjust heat to taste).

4. For baja sauce: Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lime juice, 1 tsp minced chipotle, 1 tsp honey and a pinch of salt until smooth. Taste and adjust acidity with more lime as needed. Reserve 1/4 cup for plating and use remaining for spreading tortillas.

5. For additional bang bang sauce (if extra desired): combine 2 tbs mayonnaise, 1 tbs sriracha, 2 tbs sweet chili sauce and 1 tsp honey. Mix until smooth.

6. Combine diced roma tomatoes, 1/4 cup diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs fresh lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10 minutes to meld flavors. Keep salsa verde warmed or at room temperature in a small bowl for serving.

7. In a medium saucepan, melt 1 tbs butter (or heat oil) over medium heat. Add 1/2 small diced onion and 1 tsp minced garlic; sauté 2-3 minutes until translucent. Add 1 cup rice and toast 1-2 minutes, stirring. Add 2 cups broth, bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with fork.

8. While rice cooks, heat drained black beans in a small saucepan with 1/2 tsp cumin and 1/2 tsp salt over low heat until warmed through. Spoon black beans on top of rice pilaf before serving.

9. Warm flour tortillas in a dry skillet over medium heat 20-30 seconds per side or wrap in foil and heat in a 300°F oven for 8-10 minutes. Spread a thin layer (about 1 tbs) of baja sauce across each tortilla. Add a small handful (about 2-3 tbs) shredded cabbage, a few slices of grilled chicken / 3-4 filet tips / 3-4 bang bang shrimp per taco, a couple spoonfuls pico de gallo, slices of avocado (1/4 avocado per 2 tacos), and crumble queso fresco over the top. Drizzle a little extra baja or bang bang sauce and a small dollop (about 1 tbs) creme fraiche on each taco. Garnish with cilantro and a squeeze of lime.

10. Plate 3 tacos per person (or adjust to appetite) with a scoop of rice pilaf topped with black beans on the side. Serve with a small ramekin of salsa verde and lime wedges. Offer extra queso fresco, cilantro and crema on the side.