Tacos-two Recipe

Chicken tinga (if using)

If using chicken tinga, heat 400 g shredded chicken in a skillet over medium heat with 1 tbs oil, 1/4 cup prepared tinga sauce or a blend of chipotle tomato sauce and 1/2 tsp cumin, stirring until heated through and saucy (4–6 minutes). Adjust salt to taste.

Pulled pork (if using)

If using pre-cooked pulled pork, warm 400 g in a saucepan or oven at 160°C (325°F) for 10–12 minutes with a splash of its cooking juices or 1 tbs stock to keep moist. Season lightly with salt and pepper.

Ground beef (if using)

For ground beef, heat 1 tbs oil in a skillet over medium-high. Add 400 g ground beef, breaking up with a spoon. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp chili powder. Cook until no pink remains, about 6–8 minutes. Drain excess fat if needed.

Roasted vegetables (if using)

For roasted veggies, preheat oven to 220°C (425°F). Toss 400 g mixed chopped vegetables (bell pepper, zucchini, onion, mushrooms) with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on a sheet pan for 18–22 minutes until tender and lightly charred. Remove and keep warm.

In a large bowl combine 2 cups green cabbage, 1 cup red cabbage, 1 cup julienned carrot and 1/4 cup thinly sliced red onion. Add 2 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly and let sit 5–10 minutes to soften and meld flavors.

In a small bowl combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 1 chopped jalapeño (seeded if desired), 3 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt. Stir and taste; adjust lime or salt as needed. Let sit for 5–10 minutes.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp minced garlic, 1 tsp minced chipotle or adobo (optional), 1 tsp lime juice, 1/2 tsp smoked paprika and 1/4 tsp salt. Taste and adjust heat or acidity. Chill until ready to serve.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred, stacking them and covering with a clean towel to keep warm (or wrap in foil and place in a 100°C oven).

Assemble tacos: place a warm tortilla on a plate. Add about 50 g of your chosen protein (roughly 2–3 tbs) in the center. Top with 2–3 tbs fresh slaw, 1–2 tbs pico de gallo, 2–3 shaved radish slices and a few cilantro leaves. Repeat for remaining tortillas (yield: 8 tacos).

Serve with Diego's aioli on the side and lime wedges. Provide extra pico and slaw as desired.

Taste one taco and adjust seasoning: add a pinch of salt or squeeze of lime if desired. Serve immediately while tortillas are warm and components are fresh.