Tacos Recipe

Prepare protein

If using chicken: cut 1 lb boneless skinless chicken breast or thighs into 1/2-inch pieces. If using beef: slice flank or skirt steak thinly across the grain. If using cauliflower: chop into small florets and pulse briefly in a food processor to create shredded texture.

Season

In a bowl, toss the prepared protein with 1 tbs vegetable oil, 1 tsp ground cumin, 1 tsp ancho chile powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs fresh lime juice until evenly coated. Let rest 5 minutes to absorb flavors.

Cook

Heat a heavy skillet over medium-high heat until hot. Add a little oil if the pan is dry. Add the seasoned protein in a single layer (cook in batches if needed). For chicken: cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned. For beef: cook 2–4 minutes per side for medium, letting meat brown and sear. For cauliflower: cook 6–8 minutes until tender and edges char slightly. Taste and adjust salt.

Finish

Remove from heat and squeeze an additional 1/2 tablespoon lime juice over the cooked protein. Keep warm while you prepare the rest of the components.

Combine shredded green cabbage, shredded red cabbage, and grated carrot in a large mixing bowl.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs fresh lime juice, 1 tsp lime zest, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 10 minutes to meld flavors (can be made 2 hours ahead).

If using store-bought ancho chipotle sauce, give it a good stir. If making a quick homemade version: blend 1/3 cup tomato sauce, 2 tbsp adobo or canned chipotle (or 1 chipotle + 1 tsp ancho powder), 1 tsp honey, 1/2 tsp smoked paprika, and a pinch of salt until smooth.

Dice tomatoes and shred the mozzarella. Roughly chop cilantro and set aside with lime wedges.

Taste the sauce and adjust heat/sweetness to preference. Keep sauce at room temperature.

Warm tortillas: heat a small skillet over medium heat. Brush each tortilla lightly with the 1 tsp butter or a few drops of oil and warm 20–30 seconds per side until pliable and slightly charred. Stack and keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warmed tortilla on a plate. Add about 1/3 cup cooked protein (divide the cooked protein evenly among three tortillas). Spoon about 1/4 cup creamy lime coleslaw over the protein.

Top with 1–2 tablespoons ancho chipotle sauce (adjust to taste), 1/3 cup shredded pizza mozzarella (divide evenly), and 1/3 cup diced tomatoes (divide evenly).

Finish each taco with a sprinkle of chopped cilantro and a squeeze of lime wedge. Serve immediately while tortillas and protein are warm.