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2 Tacos Recipe

Name: Kainoa's Hawaiian Fusions 2 Tacos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 pieces small corn or flour tortillas; 200 g protein (carne asada, chicken al pastor, carnitas, or roasted vegetables); 1 tbs cooking oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped white onion; 2 tbsp chopped fresh cilantro; 1 piece lime wedges; 2 pieces small corn or flour tortillas; 200 g protein (choose different from Taco 1); 1 tbs cooking oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs salsa (red or green); 2 tbsp pickled onions or cabbage (optional); 1 cup Mexican rice (prepared); 1 cup or black beans (seasoned, warmed); 1 cup or side salad (mixed greens with vinaigrette); 2 tsp crema or sour cream; 1 tsp hot sauce; 2 tbsp crumbled cotija or shredded cheese

Inspired by Kainoa's Hawaiian Fusion

Time25m

Serves1

Your choice of any 2 tacos and 1 side

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Ingredients

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Taco 1 — Choice of protein and taco build

2 pieces small corn or flour tortillas

7.05 oz (200 g) protein (carne asada, chicken al pastor, carnitas, or roasted vegetables)

1 tbs cooking oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp chopped white onion

2 tbsp chopped fresh cilantro

1 piece Lime wedges

Taco 2 — Choice of protein and taco build

2 pieces small corn or flour tortillas

7.05 oz (200 g) protein (choose different from Taco 1)

1 tbs cooking oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs salsa (red or green)

2 tbsp pickled onions or cabbage (optional)

Side (choose one)

1 cup Mexican rice (prepared)

1 cup or black beans (seasoned, warmed)

1 cup or side salad (mixed greens with vinaigrette)

Optional sauces & garnishes

2 tsp crema or sour cream

1 tsp Hot sauce

2 tbsp crumbled cotija or shredded cheese

Method

Taco 1 — Cook protein and assemble

Prepare protein

If using carne asada, pat steaks dry and season with 1/4 tsp salt and 1/8 tsp pepper. If using pollo (al pastor or seasoned chicken), season similarly. For carnitas, finish reheating shredded pork until edges crisp. For roasted vegetables, toss 200 g mixed vegetables with 1/2 tbs oil, 1/4 tsp salt and roast at 220°C/425°F for 12–15 minutes.

Cook protein

Heat 1 tbs oil in a skillet over medium-high heat. Add protein (200 g) and cook until browned and cooked through — about 3–4 minutes per side for thin sliced steak or chicken, 5–7 minutes if thicker, or until internal temperature reaches 74°C/165°F for poultry. For carnitas, sauté shredded pork 3–4 minutes until edges crisp. For vegetables, toss straight from oven to warm skillet 1–2 minutes.

Warm tortillas

Warm 2 tortillas directly over a gas flame or in a dry skillet 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Assemble taco

Divide cooked protein between the 2 warmed tortillas. Top each with 1 tbsp chopped onion and 1 tbsp chopped cilantro. Squeeze half a lime wedge over the tacos. Add 1 tsp crema or sour cream and 1 tsp salsa if desired.

Taco 2 — Cook protein and assemble (different choice)

Prepare second protein

Season the second protein (200 g) with 1/4 tsp salt and 1/8 tsp pepper. If using a different style (e.g., fish or shrimp), adjust cooking time: fish fillet 2–3 minutes per side; shrimp 1–2 minutes per side until opaque.

Cook second protein

Heat 1 tbs oil in a skillet over medium-high heat and cook the second protein until done and nicely browned or crisped — typically 3–5 minutes total depending on protein. Remove from heat and let rest 1 minute.

Warm tortillas

Warm 2 tortillas as above (20–30 seconds per side) and keep them covered to stay pliable.

Assemble second taco

Divide the second protein between the 2 warmed tortillas. Top with 1 tbsp salsa, 2 tbsp pickled onions or cabbage if using, and sprinkle 1 tbsp crumbled cotija or 1 tbsp shredded cheese. Add hot sauce to taste.

Side — Prepare and finish

Mexican rice

If choosing Mexican rice, warm 1 cup prepared rice in a saucepan over low heat with a splash (1–2 tbsp) of water or oil, stirring until hot, about 3–5 minutes. Season with a pinch of salt and a squeeze of lime if desired.

Black beans

If choosing black beans, heat 1 cup seasoned black beans in a small saucepan over medium heat until simmering, 4–5 minutes. Stir occasionally and adjust salt to taste.

Side salad

If choosing side salad, toss 1 cup mixed greens with 1 tbsp vinaigrette just before serving.

Finishing & plating

Place both tacos (2 tortillas each) on a plate with the chosen side (1 cup). Garnish with extra cilantro, lime wedges, and additional salsa or hot sauce on the side. Serve immediately while warm.