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Ingredients
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Taco proteins (choose any three; quantities listed per taco)
Tortillas & assembly (for 3 tacos)
Toppings
Salsas & sauces
Seasonings & pantry (for preparing proteins, optional if proteins pre-made)
Method
Prepare proteins (pick and prepare three protein choices)
Ground beef
If using ground beef: heat 1 tsp olive oil in a skillet over medium-high. Add 0.1667 lb ground beef and break up with a spatula. Sprinkle 1/3 of the cumin, chili powder, garlic powder, salt and pepper (approx 1/3 of listed seasonings) and cook 5–7 minutes until browned and cooked through. Drain excess fat and keep warm.
Shredded rotisserie chicken
Warm 0.1667 lb shredded rotisserie chicken in a small saucepan with 1/2 tbsp water and a pinch of the seasoning mix for 2–3 minutes, stirring until hot. Alternatively toss with a little chipotle sauce for flavor.
Pork carnitas
If using prepared carnitas: reheat 0.1667 lb in a skillet over medium heat 3–4 minutes until edges crisp. If making quick carnitas from pork shoulder (not required), season and slow-cook separately.
Black beans (vegetarian option)
Warm 1/4 cup black beans in a small saucepan with a pinch of salt and 1 tsp water. Lightly mash with the back of a spoon so they hold together in the taco.
Fried seasoned tofu (vegetarian)
Pat 0.125 lb tofu dry, cut into small cubes, toss with a pinch of chili powder and salt. Heat 1 tbsp oil in a skillet over medium-high and fry 3–4 minutes, stirring until golden on all sides. Keep warm.
Tortillas & assembly
Warm tortillas: heat 2 tbs vegetable oil in a large skillet over medium-high, or heat dry on a comal. For oil method, quickly fry each 6-inch corn tortilla ~20–30 seconds per side until pliable and slightly blistered. Drain on paper towel and keep warm wrapped in a clean towel (3 tortillas).
Assemble each taco: place a warmed tortilla on a plate. Divide chosen proteins evenly among the three tortillas (use roughly the listed quantities per taco). For shrimp or fish tacos, place the seafood first; for beans or shredded chicken, spread a thin layer so it stays in place.
Top each taco with about 1/4 cup shredded cabbage, a sprinkle (approx 2 tbs) of shredded cheese, 1 tbsp pico de gallo, 1 tsp diced onion, and 1 tsp chopped cilantro. Add pickled jalapeños to taste (approx 1 tsp per taco if desired).
Drizzle 2 tbs creamy chipotle sauce across the three tacos (approx 2 tbs per taco total) and finish with small spoonfuls of salsa verde where desired. Squeeze a lime wedge over each taco just before serving.
Serving & final notes
Serve the taco combo as a set of any three tacos on a platter with extra lime wedges, remaining pico de gallo, salsa verde and chipotle sauce on the side. Provide napkins — tacos are best eaten immediately while fillings and tortillas are warm.
Leftovers: keep components separate (tortillas wrapped; proteins and toppings refrigerated in sealed containers) and reheat proteins before assembling within 1–2 days.