Classic Or Spicy Tacos Recipe

Trim and prepare

Trim excess fat from the pork shoulder or remove any large pieces of fat from chicken thighs. Pat the meat dry with paper towels and place in a medium bowl or resealable bag.

Make the marinade

In a small bowl combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper and the optional chili powder or minced chipotle if you want spicy. Whisk until smooth.

Pour the marinade over the meat, turning to coat thoroughly. If using a bag, press out excess air and seal. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator (for pork, 2–4 hours is best for flavor). Remove from fridge 20 minutes before cooking to take the chill off.

Cook the protein: For chicken thighs — heat a large skillet or cast iron over medium-high heat until hot, add 1 tsp oil, then add chicken and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C). For pork shoulder — preheat oven to 300°F (150°C) for slow-roasting: sear pork in an ovenproof pan 3–4 minutes per side on stovetop, then roast 1.5–2 hours until fork-tender and internal temperature reaches about 195–200°F (90–93°C) for shreddable meat. Alternatively, slice or chop pork and pan-cook on medium-high 8–12 minutes until cooked through and caramelized.

Rest and shred/slice: Transfer cooked meat to a cutting board. Let rest 5 minutes for chicken or 10 minutes for pork, then slice thinly or shred with two forks. Reserve any pan juices to spoon over tacos for extra moisture.

Warm the tortillas: Heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil. Warm tortillas 20–30 seconds per side until pliable and faintly charred at the edges. Keep wrapped in a clean towel to stay warm while you finish assembling.

Assemble tacos: Place 2 tortillas on a plate, add about 3–4 oz (roughly 1/4 cup to 1/3 cup) of the prepared meat per taco (adjust to preference), top with shredded cabbage or lettuce, a spoonful of diced tomato pico, a sprinkle of diced onion and cilantro, sliced radish if using, a drizzle of sour cream or crema, and crumbled cotija. Squeeze fresh lime over each taco before serving.

Optional finishing: Spoon reserved pan juices over shredded meat for added flavor, or add extra heat with sliced jalapeño or hot sauce.

Make quick pico de gallo: Combine the diced tomato, half of the diced white onion, chopped cilantro, minced jalapeño (if using) and 1/4 tsp salt in a small bowl. Let sit 10 minutes for flavors to meld.

Prepare remaining toppings: Place remaining diced onion, chopped cilantro, thinly sliced radishes and crumbled cheese in small bowls for an assembly station so diners can customize their tacos.

Dress the cream: If desired, thin sour cream with 1–2 tsp lime juice and a pinch of salt to make a pourable crema for drizzling.

Make quick pickled onions: In a small saucepan combine apple cider vinegar, water, sugar and 1/2 tsp salt. Bring to a simmer to dissolve the sugar, then pour over the thinly sliced red onion in a heatproof bowl or jar. Let cool to room temperature, then refrigerate at least 15 minutes (best 30 minutes). Use a few slices per taco for brightness.