Walking Taco Recipe
Doritos®, Choice of Carne Asada, Carnitas or Chicken; Garnished with Queso, Pico de Gallo and Jalapeño
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Ingredients
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Proteins (choose one)
Tortilla chip base & garnish
Pico de Gallo
Extras & Finishers
Method
Prepare the protein
- 1
Carne Asada
If using carne asada: Pat 1 lb steak dry, season both sides with 2 tbs adobo/steak seasoning and a pinch of salt and pepper. Heat 1 tbs vegetable oil in a heavy skillet or grill over high heat until just smoking. Sear steak 3–4 minutes per side for medium-rare (time varies by thickness). Remove to a cutting board and let rest 5 minutes, then thinly slice across the grain into bite-sized pieces.
- 2
- 3
Shredded Chicken
If using shredded chicken: Warm 1 lb cooked shredded chicken in a skillet with 2–3 tbs cilantro-lime marinade (or a splash of chicken broth) until hot, about 3–5 minutes. Season to taste with salt and pepper.
Make the pico de gallo
- 4
Combine 1 cup diced Roma tomatoes, 1 tbs finely diced onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 0.5 tsp salt, and 0.5 tsp minced jalapeño in a bowl. Stir, taste, and adjust seasoning. Let rest 10 minutes for flavors to meld.
Prepare queso and cheese
- 5
Warm 3 tbs queso in a small saucepan over low heat or in a microwave-safe bowl in 15–20 second bursts, stirring until smooth and pourable. Keep warm. Have 1 cup shredded cheese ready to sprinkle over chips.
Assemble the walking tacos
- 6
Open individual portions or small bags of Doritos (about 8 oz total for 4 servings). If using large bags, portion roughly 2 oz (a small handful) per serving in single-serve paper or foil containers or keep in the bag for a true walking-taco experience.
- 7
To each bag/container, add a generous 4 oz (by weight) portion of the chosen hot protein (carne asada, carnitas, or chicken).
- 8
Drizzle about 3/4 tbs queso over the protein on each portion, then sprinkle roughly 1/4 cup shredded cheese over the top so it melts slightly from the heat of the meat.
- 9
Top each portion with 2 tbs pico de gallo, 1/2 tbs pickled jalapeños, and 3/4 tbs sour cream or crema.
- 10
Garnish with extra sliced jalapeño if desired and serve with lime wedges for squeezing over the top.
Serving & notes
- 11
Serve immediately while meat is hot and chips are still crisp. If preparing for a crowd, keep proteins warm in a low oven (200°F / 95°C) or crockpot, and assemble on demand to avoid soggy chips.
