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Taco Trios Recipe

Name: Jerks of the Caribbeans Taco Trios Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs olive oil; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 6 count small corn tortillas; 0.5 cups shredded green cabbage; 2 tbs crumbled cotija or queso fresco; 2 tbs fresh cilantro leaves; 2 count lime wedges; 0.5 lb skirt or flank steak; 1 tbs soy sauce; 1 tbs fresh lime juice; 0.5 tbs olive oil; 1 count garlic clove, minced; 0.5 tsp ground cumin; 0.25 tsp paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 6 count small flour tortillas; 2 tbs diced white onion; 2 tbs chopped fresh cilantro; 3 count sliced radishes (optional); 0.5 lb firm white fish fillets (tilapia or cod); 1 tsp olive oil; 0.5 tsp chili powder

Inspired by Jerks of the Caribbean

Time1h

Serves3

Served with 2 sides.

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Ingredients

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Chicken Tacos (3)

1 lb boneless skinless chicken thighs

1 tbs olive oil

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

6 count small corn tortillas

1/2 cups shredded green cabbage

2 tbs crumbled cotija or queso fresco

2 tbs Fresh cilantro leaves

2 count Lime wedges

Carne Asada Tacos (3)

1/2 lb skirt or flank steak

1 tbs Aged soy sauce

1 tbs Fresh lime juice

1/2 tbs olive oil

1 count garlic clove, minced

1/2 tsp Ground cumin

1/4 tsp Watkins paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

6 count small flour tortillas

2 tbs diced white onion

2 tbs chopped fresh cilantro

3 count sliced radishes (optional)

Fish Tacos (3)

1/2 lb firm white fish fillets (tilapia or cod)

1 tsp olive oil

1/2 tsp Chili powder

1/4 tsp Cumin

1/4 tsp Watkins garlic powder

1/2 tsp kosher salt

1/2 cups shredded green cabbage

3 tbs crema or sour cream

1 tsp hot sauce or chipotle in adobo, minced

6 count mini corn tortillas

2 count fresh lime wedges

Sides (choose 2 served)

1 cups Mexican-style rice (prepared)

1 cups charro or pinto beans (prepared)

1 count grilled street corn (elote) halves

2 tbs pickled jalapeños

Pantry & Finishers

2 tbs vegetable oil for searing

0 to taste salt and pepper (to taste)

Method

Chicken Tacos (3)

Marinate & Cook Chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine 1 tbs olive oil, chili powder, 1 tsp cumin, smoked paprika, garlic powder, 0.75 tsp kosher salt, 0.25 tsp black pepper and 1 tbs lime juice. Add chicken and toss to coat. Let sit at room temperature 10–15 minutes (or refrigerate up to 2 hours). Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then slice or shred into bite-sized pieces.

Assemble

Warm 6 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes. Place shredded chicken on each tortilla (about 2–3 tbsp chicken per taco). Top with 1/2 cup shredded cabbage (divide evenly), crumbled cotija (about 2 tbs total), and cilantro leaves. Serve with lime wedges.

Carne Asada Tacos (3)

Marinate & Cook Steak

Slice steak thinly across the grain if possible. In a bowl whisk together 1 tbs soy sauce, 1 tbs lime juice, 0.5 tbs olive oil, minced garlic, 0.5 tsp cumin, 0.25 tsp paprika, 0.5 tsp kosher salt and 0.25 tsp pepper. Add steak and marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated). Heat 1 tbs vegetable oil in a cast-iron or heavy skillet over high heat until shimmering. Sear steak in a single layer 1–2 minutes per side for medium-rare to medium depending on thickness. Transfer to a cutting board and rest 3–5 minutes, then thinly slice.

Assemble

Warm 6 flour tortillas. Divide sliced steak among tortillas (about 2–3 tbsp per taco). Top each with diced white onion and chopped cilantro (divide 2 tbs each), and optional radish slices. Serve immediately.

Fish Tacos (3)

Season & Cook Fish

Pat fish fillets dry. Rub with 1 tsp olive oil then sprinkle with 0.5 tsp chili powder, 0.25 tsp cumin, 0.25 tsp garlic powder and 0.5 tsp kosher salt. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Cook fish 2–3 minutes per side until opaque and flakes easily. Remove and break into chunks.

Spicy Crema & Assemble

In a small bowl mix 3 tbs crema or sour cream with 1 tsp hot sauce or minced chipotle. Warm 6 mini corn tortillas. Divide fish among tortillas (about 2–3 tbsp fish per taco). Top with shredded cabbage, a drizzle of spicy crema, and serve with lime wedges.

Sides (choose 2 served)

Prepare or reheat two chosen sides: heat 1 cup Mexican-style rice and 1 cup charro/pinto beans in a saucepan over medium heat until steaming (stir occasionally) and season to taste. For grilled street corn, brush corn with a little oil and grill 8–10 minutes turning until char marks develop; finish with a sprinkle of cotija, chili powder and lime. Serve pickled jalapeños on the side as a garnish.

Finish & Serve

Arrange trios on a platter: 3 chicken tacos (corn tortillas), 3 carne asada tacos (flour tortillas) and 3 fish tacos (mini corn tortillas). Plate with two chosen sides and lime wedges. Offer extra cotija, hot sauce and pickled jalapeños on the side. Total tacos served: 9 (3 of each).