Three Tacos Recipe

Name: Mitla Cafes Three Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 pieces corn tortillas (6-inch); 1 tbs vegetable oil; 3 pieces lime wedges; 2 tbsp fresh cilantro; 2 tbsp crumbled queso fresco or feta; 8 oz boneless skinless chicken thighs or breast, cut into 1/2-inch strips; 1 tsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper; 1 cup green cabbage, thinly sliced; 2 tbsp red onion, thinly sliced; : to taste mayonnaise; 1 small tomato, finely diced; 1 tsp jalapeño, seeded and minced; 1 tbsp fresh cilantro, chopped; 0.25 tsp salt; 1 tsp fresh lime juice

Inspired by Mitla Cafe

Time35m

Serves1

Make Three Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

3 pieces corn tortillas (6-inch)

1 tbs Tuscany sunflower oil

3 pieces Lime wedges

2 tbsp fresh cilantro

2 tbsp crumbled queso fresco or feta

Protein (choose one: grilled chicken shown)

8 oz boneless skinless chicken thighs or breast, cut into 1/2-inch strips

1 tsp olive oil

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp black pepper

Quick Slaw

1 cup green cabbage, thinly sliced

2 tbsp Red onion, thinly sliced

: to taste Mayonnaise

Fresh Salsa

1 small tomato, finely diced

1 tsp jalapeño, seeded and minced

1 tbsp Fresh cilantro, chopped

1/4 tsp Celtic sea salt

1 tsp Fresh lime juice

Method

Marinate & Cook Protein

Season

In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt and black pepper. Add the chicken strips and toss to coat evenly. Let sit 10 minutes at room temperature to marinate (or refrigerate up to 2 hours).

Cook

Heat a large skillet or grill pan over medium-high heat and add 1 tsp vegetable oil. When hot, add the chicken pieces in a single layer (work in batches if needed). Cook about 3-4 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove from pan and let rest 3 minutes, then slice or shred into bite-sized pieces if needed.

Prepare Slaw

In a small bowl combine the thinly sliced cabbage and red onion. Add mayonnaise to lightly coat (start with 1 tsp, add more to taste), and season with a pinch of salt and a squeeze of lime if desired. Toss until evenly combined. Keep chilled until assembly.

Make Fresh Salsa

In a small bowl combine diced tomato, minced jalapeño, cilantro, salt and lime juice. Taste and adjust salt or lime. Let sit 5 minutes to meld flavors.

Warm Tortillas & Assemble

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20-30 seconds per side until pliable and slightly charred, or wrap in a damp towel and microwave 20-30 seconds for all three.

Brush each warmed tortilla lightly with about 1/3 tsp vegetable oil to keep pliable if desired. Divide the cooked chicken evenly among the three tortillas (about 2.7 oz per taco). Top each with ~2-3 tbsp of quick slaw, 1-2 tbsp fresh salsa, a sprinkle of crumbled queso fresco (about 2/3 tbsp per taco), and a few leaves of cilantro. Serve with lime wedges on the side.