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Ingredients
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Marinade / Protein
Salsa fresca & toppings
Sides / Serving
Method
Marinade / Protein
- 1
Prepare the marinade
In a medium bowl whisk together 2 tbsp vegetable oil, 2 tbsp fresh lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, black pepper, 1.25 tsp kosher salt and chopped chipotle in adobo (or chipotle powder). Taste and adjust salt or heat.
- 2
Marinate the protein
Place the chicken thighs (patted dry) or skirt steak in a resealable bag or shallow dish. Pour the marinade over the protein, massage to coat evenly, then refrigerate for at least 30 minutes and up to 4 hours. If using skirt steak, 30–60 minutes is sufficient; chicken benefits from 30 minutes to 2 hours.
- 3
Bring to room temperature
Remove the protein from the refrigerator 15–20 minutes before cooking to take the chill off for more even cooking.
- 4
Cook the protein
Heat a large cast-iron skillet or grill over medium-high heat and brush with 1 tsp cooking oil. For chicken thighs: sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely browned. For skirt steak: sear 2–4 minutes per side for medium-rare to medium (internal 130–140°F / 54–60°C), longer if you prefer well done. Remove the cooked protein to a cutting board and let rest 5–7 minutes before slicing thinly against the grain (steak) or chopping coarsely (chicken).
Salsa fresca & toppings
- 5
Make the salsa fresca
While the protein marinates or rests, combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice and 1/2 tsp kosher salt in a bowl. Stir gently and let sit 10 minutes so flavors meld.
- 6
Prep other toppings
Slice the avocado, crumble the cotija or queso fresco, and wash/shred the lettuce. Keep lime wedges handy for serving.
Assembly & Serve
- 7
- 8
Assemble tacos
Place a tortilla on a plate, add a small handful of shredded lettuce, a portion of sliced chicken or steak (about 3–4 oz), a spoonful of salsa fresca, a couple of avocado slices and a sprinkle of crumbled cotija. Squeeze lime over the top and add extra chipotle or hot sauce if desired.
- 9
Serve
Serve immediately with extra lime wedges and remaining salsa. Leftover cooked protein keeps well refrigerated 3–4 days and can be reheated gently.