Soft Shell Tacos Recipe

Prepare tortillas

Warm the two flour tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly browned in spots. Wrap in a clean towel to keep warm.

Rinse and dry the lettuce, then shred or thinly slice to measure 1 cup. Keep chilled until assembly.

Measure 1/2 cup shredded cheddar cheese and set aside for assembly.

Pat the chosen protein dry. If using chicken, slice thinly across the grain. If using beef, brown and break up. If using tofu, press to remove moisture then crumble.

In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. This is the taco seasoning.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add protein and cook until done: for chicken, 4–6 minutes until internal temperature reaches 165°F (74°C); for ground beef, 5–7 minutes until browned and cooked through; for tofu, 4–6 minutes until lightly browned and slightly crisp. Sprinkle seasoning evenly over the protein during the last 1–2 minutes of cooking and toss to coat. Remove from heat and keep warm.

In a bowl combine 1 cup diced tomatoes, 2 tablespoons minced red onion, 2 tablespoons chopped cilantro, minced jalapeño if using (about 1/2 teaspoon), 1 tablespoon fresh lime juice and 1/4 teaspoon salt.

Stir gently, taste and adjust lime or salt if needed. Let sit 5–10 minutes at room temperature to meld flavors.

Preheat broiler (or oven to 450°F / 230°C). Toss 1 cup tomatoes, quartered 1/4 onion, and 2 unpeeled garlic cloves with 1 teaspoon olive oil and 1/4 teaspoon salt on a sheet pan. Broil or roast until tomatoes are blistered and slightly charred and garlic skins are darkened, 6–10 minutes (watch closely).

Let cool slightly. Peel the garlic, then transfer tomatoes, peeled garlic, onion and optional 1/2 teaspoon chipotle in adobo to a small blender or food processor. Pulse 6–8 times until chunky-smooth. Taste and adjust salt or chipotle heat. If too thick, add 1 teaspoon water to loosen to desired consistency. Keep warm or at room temperature.

Place warmed tortillas on a plate. Divide the cooked protein evenly between the two tortillas (about 3 oz protein per tortilla).

Top each with ~1/2 cup shredded lettuce, then 1/4 cup shredded cheddar cheese.

Add 2 tablespoons fresh tomato salsa and 2 tablespoons roasted tomato salsa to each taco (or serve salsas on the side so diners can choose).

Serve immediately with lime wedges for squeezing over tacos.