Taco Tuesday Recipe

Prep and marinate chicken

Trim excess fat from chicken thighs and place in a bowl. Combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 0.5 tsp cumin, 1 minced garlic clove, 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.5 tbsp honey. Pour over chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prep and marinate skirt steak

Pat skirt steak dry and score lightly. In a bowl combine 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chili powder, 0.5 tsp cumin, 1 minced garlic clove, 0.25 tsp smoked paprika, 0.5 tsp kosher salt, 0.25 tsp black pepper and 1 tbsp red wine vinegar. Add steak and marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Prep and season mahi-mahi

Pat mahi-mahi dry. Brush with 1 tbsp olive oil, season with 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika and 1 minced garlic clove. Set aside 10–15 minutes while other proteins marinate.

Prep mushrooms

Wipe mushrooms clean and slice thickly. Toss with 1 tbsp olive oil, 0.25 tsp salt, 0.25 tsp black pepper and 0.5 tsp soy sauce for a touch of umami. Let sit while proteins rest.

Cook skirt steak

Heat a heavy skillet or grill pan over high heat until smoking lightly. Add skirt steak and cook 2–3 minutes per side for medium-rare (adjust to preferred doneness). Remove to a cutting board, tent with foil and let rest 5–8 minutes. If desired, add 1 tbsp butter to the hot pan and swirl for 30 seconds then spoon over steak before resting.

Cook chicken

In the same skillet set over medium-high, add a drizzle of oil if needed. Add chicken thighs and cook 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove, let rest 5 minutes, then slice thinly against the grain.

Cook mahi-mahi

Wipe the pan, heat over medium-high with 1 tsp oil. Add mahi-mahi fillets skin-side down (if skin-on) and cook 3–4 minutes per side until opaque and flakey (internal temp ~145°F /63°C). Remove and break into large chunks for tacos.

Cook mushrooms

In a separate skillet over medium-high heat, add the mushrooms in a single layer. Sear without moving 2–3 minutes until browned, toss and cook another 1–2 minutes until tender and caramelized. Remove from heat.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 15–30 seconds per side until pliable, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm wrapped in a towel.

Make crema

In a small bowl combine sour cream, mayonnaise, remaining 1 tbsp lime juice, 1 tsp hot sauce, and a pinch of salt. Stir until smooth. Taste and adjust hot sauce or lime as desired.

Assemble tacos

Divide proteins among tortillas: sliced chicken, sliced skirt steak, mahi-mahi chunks and sautéed mushrooms (choose two proteins per combo plate or offer all as a sampler). Top with shredded cabbage, diced red onion, chopped cilantro, sliced avocado if using, and crumbled cotija. Drizzle crema and squeeze lime wedge over each taco.

Serve

Serve tacos immediately with extra lime wedges and hot sauce on the side. Leftover proteins can be stored separately in the refrigerator for up to 3 days.