Mexico City Tacos Recipe

Choose protein and marinate

Decide whether you want chicken or steak. If using chicken, place 1 lb trimmed chicken thighs in a bowl. If using steak, place 1 lb thinly sliced skirt or flank steak in a bowl. Add 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat evenly. Marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated. If short on time, 20 minutes will still impart good flavor.

Cook the protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until smoking hot. Add a thin film of oil if the pan is dry. For chicken: add pieces in a single layer, sear without moving for 3-4 minutes until a good crust forms, flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). For steak: add slices in an even layer, cook 1-2 minutes per side for medium-rare (longer if desired). Do not overcrowd; work in batches if necessary. Remove cooked protein to a cutting board and let rest for 5 minutes, then slice chicken into bite-sized strips if needed or leave steak slices as-is.

Warm tortillas

Heat a clean skillet over medium heat. Lightly brush 1 tbs vegetable oil or melted butter on each tortilla or brush the skillet. Warm tortillas 20-30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel or in a covered container while you finish everything.

Prepare garnishes

While protein rests and tortillas warm, finely dice 1/2 small white onion, chop 1/4 cup cilantro, thinly slice 4 radishes, crumble 1/4 cup cotija (if using), and cut 2 limes into wedges. Arrange pickled jalapeños or fresh serrano slices, crema, salsa verde and salsa roja/pico de gallo in small bowls for serving.

Assemble tacos

Place a warm tortilla on a plate, add 1.5–2 ounces of cooked protein per taco (about 2–3 tablespoons if shredded or sliced thin). Top with a pinch of diced onion, a sprinkle of chopped cilantro, a couple radish slices, a small crumble of cotija if using, and a spoonful of salsa verde or roja. Squeeze fresh lime over the top and add pickled jalapeño slices if desired. Repeat for remaining tortillas.

If making homemade salsa verde quickly: roast or char 3–4 tomatillos and 1 small jalapeño on a hot skillet until blackened, then puree with a small handful of cilantro, 1/4 small white onion, a squeeze of lime, and salt to taste. For pico style salsa roja: finely dice 2 tomatoes, mix with 1–2 tbsp finely chopped onion, a pinch of salt, a squeeze of lime, and chopped cilantro. Alternatively use store-bought salsas and adjust seasoning with lime and salt.