Heat a skillet or grill over medium-high heat. Season 2 oz sliced carne asada with a pinch of salt and pepper. Sear 1–2 minutes per side until browned and warmed through. Remove and let rest 1 minute, then slice thinly.

Grilled Chicken (if chosen)

Warm 2 oz pre-cooked grilled chicken in a skillet over medium heat for 1–2 minutes until heated through. Shred with forks if not already shredded.

Seasoned Ground Beef (if chosen)

Crumble 2 oz ground beef into a hot skillet with 1/4 tsp oil. Cook over medium-high heat 3–4 minutes, breaking up meat, until no pink remains. Stir in 1/8 tsp salt and 1/8 tsp pepper and 1/4 tsp taco seasoning or a pinch of cumin and chili powder. Remove from heat.

Carnitas (if chosen)

Reheat 2 oz braised carnitas in a skillet over medium heat 2–3 minutes until warm and edges are slightly crisp. Stir occasionally to evenly reheat.

Pan-seared Fish (if chosen)

Season 2 oz white fish with a pinch of salt and pepper. Heat 1/4 tsp oil in a nonstick skillet over medium-high heat. Sear fish 1–2 minutes per side until cooked through and flaky.

Grilled Shrimp (if chosen)

Season 3 shrimp with a pinch of salt and pepper. Heat 1/4 tsp oil in a skillet and cook shrimp 1–2 minutes per side until opaque and pink. Remove from heat.

Plant-based protein (if chosen)

Warm 2 oz plant-based taco protein in a skillet over medium heat 2–3 minutes, stirring, until heated through. Season with a pinch of salt and pepper if desired.

Tortilla prep

Warm and slightly toast the corn tortilla to make it pliable. Heat a skillet over medium-high heat and add 1/2 tsp oil or butter. Place the tortilla in the skillet and cook 20–30 seconds, flip and toast another 15–20 seconds until small brown spots appear and edges are slightly crisp. Keep warm by wrapping in a clean towel or placing on a warm plate.

Assemble and garnish

Place the warmed tortilla on a plate. Add the selected 2 oz portion of protein in the center (or 3 shrimp). Arrange shredded cabbage (2 tbs) or thinly sliced radish (3 slices) over the protein for crunch.

Sprinkle 1 tbs chopped cilantro and 1 tbs finely diced white onion evenly over the protein and vegetables.

Add 1 tbs pickled red onion if using and crumble 1 tsp cotija cheese on top.

Drizzle 1 tsp salsa (verde or roja) and 1 tsp sour cream or crema across the top. Add hot sauce to taste (about 1 tsp) and squeeze the lime wedge over the taco.

If desired, season lightly with up to 1/4 tsp salt and a pinch of black pepper across the finished taco. Serve immediately.