Los Tres Tacos Recipe

Prep proteins

Pat chicken thighs dry and cut into 1/2-inch strips. Cut tofu into 1/2-inch strips or small cubes. Rinse shrimp and pat dry. Divide into three 150 g portions (approx.) for three different preparations: one portion chicken, one shrimp, one tofu.

Season base

In a small bowl combine 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp chili powder. Lightly coat chicken pieces with half the spice mix (about 1/2 of total mix). Reserve remaining spice for tofu and shrimp.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook 4–5 minutes undisturbed until golden, then stir and cook 3–4 more minutes until internal temperature reaches 74°C (165°F). Squeeze 1/2 lime over cooked chicken, remove to a plate and tent with foil to keep warm.

Cook shrimp

Wipe the skillet, add 1 tablespoon olive oil and heat over medium-high. Toss shrimp with remaining spice mix and 1/4 tsp salt. Cook shrimp 1–2 minutes per side until opaque and just curled. Squeeze 1/2 lime over shrimp, transfer to plate.

Cook tofu

In the same skillet add 1 tablespoon vegetable oil and heat until hot. Pat tofu dry again if needed, toss tofu cubes with remaining 1/2 tsp salt and a pinch of smoked paprika. Add tofu and sear without moving 3–4 minutes per side until golden and crisp on most sides. Remove from pan and squeeze any remaining lime juice (about 1/4 lime) over tofu.

Make the crema: In a bowl whisk together Greek yogurt (1/2 cup), mayonnaise (1/4 cup), minced chipotle in adobo (1 tsp), honey (1 tsp), juice of 1 lime, 1 minced garlic clove, and 2 tablespoons chopped cilantro until smooth. Season with 1/4 tsp salt and adjust to taste. Reserve 3 tablespoons for the cabbage slaw and transfer the rest to a squeeze bottle or bowl for drizzling.

Make umami drizzle for shrimp (optional): In a small bowl combine 1 tsp fish sauce, 1 tbsp soy sauce, 1 minced garlic clove and juice of 1/2 lime. Use 1–2 teaspoons of this to finish the shrimp just before serving.

Quick cabbage slaw: In a medium bowl combine 2 cups thinly sliced red cabbage, 1 cup green cabbage, 1 cup grated carrot, 1/2 thinly sliced red onion, and 1 thinly sliced jalapeño (keep seeds if you like heat). Add 3 tablespoons of the prepared crema, juice of 1/2 lime, 2 tablespoons chopped cilantro and 1/4 tsp salt. Toss thoroughly and let sit 10 minutes to soften slightly.

If using pickled red onion and cotija: drain pickled onion and have cotija crumbled and ready to sprinkle on finished tacos.

Warm tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush both sides of tortillas with melted butter or a little oil. Toast tortillas 20–30 seconds per side until warm, pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble Los Tres Tacos: Arrange tortillas (3 tacos per person). For taco 1 (chicken): place a generous tablespoon of chicken per tortilla, top with cabbage slaw, drizzle crema, sprinkle cilantro and cotija, and finish with a lime wedge squeeze. For taco 2 (shrimp): add 3–4 shrimp per tortilla, spoon a little umami drizzle over shrimp, top with slaw, crema, cilantro and cotija. For taco 3 (tofu): place crispy tofu pieces, top with slaw, an extra drizzle of crema, pickled red onion if using, cilantro and a lime squeeze.

Serve immediately while tortillas are warm and proteins are hot. Provide extra lime wedges and reserved crema for guests to add more if desired.