Choose Any Taco Recipe

Steak

Make a marinade with 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Toss sliced flank steak in marinade and refrigerate 20–30 minutes (or up to 2 hours). Heat a heavy skillet or grill over high heat with 1 tbs oil. Sear steak slices 1–2 minutes per side until browned and cooked to desired doneness. Let rest 5 minutes, then slice thinly if needed.

Shrimp

Combine 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Toss shrimp in marinade for 10–20 minutes. Heat 1 tbs oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until opaque and curled. Remove from heat and keep warm.

Fish

Mix 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika and 1/2 tsp salt. Toss fish pieces gently and let sit 10 minutes. Heat 1 tbs oil in a skillet over medium-high. Cook fish 2–3 minutes per side until opaque and flaky. Be gentle when turning to keep pieces intact.

Birria

If using pre-cooked birria, reheat in its consomme over low heat until warmed through (about 10 minutes). For tacos de birria, heat a skillet and lightly dip tortillas into the consomme, then sear on the skillet with 1/2 tbs butter until crisp on each side and fill with shredded birria. Serve with a small bowl of consomme for dipping.

Chicken

Combine 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Marinate chicken 20–60 minutes. Sear in 1 tbs oil in a skillet over medium-high heat 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes and shred or slice.

Prepare the basic marinade/seasoning components listed under Marinades & Seasoning. Use the proportions in each protein direction above. If you like heat or smokiness, add the optional 1 tsp minced chipotle in adobo to the marinade (especially good with steak or chicken). For birria, reserve 1 cup consomme to reheat and dip.

Warm tortillas: heat a dry skillet over medium-high and warm each corn tortilla 20–30 seconds per side, or brush lightly with melted butter and toast 20 seconds per side for extra flavor. Keep wrapped in a clean towel to stay pliable.

Arrange toppings: place shredded cabbage, sliced radishes, chopped cilantro, diced onion, avocado slices, crumbled cotija, pico de gallo, crema and lime wedges in bowls for assembly.

Assemble tacos: place 2 warmed tortillas on a plate. Add 2–3 oz (about 1/4 cup) of your chosen protein per taco (adjust to preference). Top with shredded cabbage, a spoonful of pico de gallo, a sprinkle of onion and cilantro, a few radish slices, a drizzle of crema, crumbled cotija and a squeeze of lime.

For birria-style: dip tortillas briefly into warm consomme, sear until lightly crisp, fill with shredded birria and top as desired. Serve with a small bowl of consomme for dipping.

Optional finishing: if you like a crisp edged taco, after assembling, sear the filled taco seam-side down in a lightly oiled skillet 30–60 seconds per side until edges are golden and cheese (if added) is melted.

If shallow frying tortillas for crunch, heat 1/2 cup vegetable oil in a skillet to 350°F (175°C). Fry each tortilla 20–30 seconds per side until lightly golden, drain on paper towels, then fill. Use caution with hot oil.