Taco Tuesday Recipe

Marinate Chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine 1 tbs olive oil, chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbs fresh lime juice. Add chicken and toss to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tsp vegetable oil to pan. Sear chicken thighs 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove and let rest 5 minutes, then slice thinly against the grain into bite-size strips.

Warm 8 tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds. Divide sliced chicken among tortillas, top with 1/4 cup chopped cilantro and 1/4 cup diced white onion. Serve with pickled red onions and salsa verde.

Sauté Mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1/2 tbs olive oil. When butter foams, add sliced mushrooms and spread into an even layer. Let cook undisturbed 2–3 minutes to brown, then stir.

Add 1 minced garlic clove, 1 tsp soy sauce, 1 tsp fresh thyme (or 1/4 tsp dried), 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Continue to sauté until mushrooms are tender and caramelized, about 4–5 more minutes. Taste and adjust seasoning.

Warm 8 tortillas. Fill each with sautéed mushrooms, top with 1/4 cup crumbled queso fresco (or feta) and 1/2 cup microgreens or shredded lettuce. Serve with pickled red onions and salsa verde.

Marinate Steak

In a shallow dish combine 1 tbs olive oil, 2 tbs lime juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp minced chipotle (optional), 1 tsp salt and 1/2 tsp black pepper. Rub mixture over 1 lb skirt steak. Let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours).

Heat a cast-iron skillet or grill to high. Add 1 tsp vegetable oil and sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Let steak rest 5–10 minutes, then slice thinly across the grain into thin strips.

Warm 8 tortillas. Assemble tacos with sliced steak, 1/2 cup sliced radish, and 1/4 cup chopped cilantro. Add pickled red onions and salsa verde to taste.

Prepare Fish

Pat 1 lb mahi-mahi fillets dry. Rub with 1 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tsp vegetable oil. Sear fillets 3–4 minutes per side (depending on thickness) until opaque and easily flakes with a fork. Remove and break into large chunks with a fork.

Toss thinly sliced red cabbage with 1/4 cup crema (or sour cream) and 2 tsp hot sauce (optional) to make a quick slaw. Warm 8 tortillas, divide cooked fish among them, top with cabbage slaw and a squeeze of lime. Serve with pickled red onions and salsa verde.

If preparing all four proteins for a combo: stagger cooking so mushrooms and chicken can rest while steak and fish rest. Keep warm in a low oven (200°F / 95°C) on a tray covered loosely with foil.

Arrange tortillas, pickled red onions, salsa verde, lime wedges and other toppings on the table. Let diners build tacos from chicken, mushroom, skirt steak and mahi-mahi. Leftovers: store proteins separately in airtight containers in the refrigerator up to 3 days.