Tybee Taco Buffet Recipe

Season and braise

Trim fat from 3 lbs chicken thighs and season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika. Place thighs in a medium Dutch oven or slow cooker. Add 2 cups chicken broth, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, and 1 tbs hot sauce. Cover and braise on stovetop over low heat for 1.5–2 hours until meat shreds easily (or slow cook on low for 4–5 hours).

Shred and reduce sauce

Remove thighs to a cutting board and shred with two forks. Skim fat from braising liquid, then simmer the liquid over medium-high heat 8–10 minutes to reduce by about one-third and concentrate flavor. Return shredded chicken to the pot, toss to coat, and keep warm until serving.

Marinate

Cut 2 lbs chicken breasts into thin strips or bite-size pieces for tacos. In a bowl, combine 1.5 cups buttermilk with 2 tbs hot sauce and 1/2 tsp kosher salt. Submerge chicken pieces and refrigerate 30–45 minutes (or up to 2 hours).

Dredge and fry

In a shallow dish mix 1.5 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp kosher salt. In another bowl whisk 2 eggs. Heat 2–3 cups vegetable oil in a deep skillet to 350°F (175°C). Remove chicken from buttermilk, let excess drip off, then dredge in flour mixture, dip in egg, then back into flour or panko for extra crunch. Fry in batches 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack or paper towels and keep warm.

Prepare shrimp

Pat 1 lb cleaned shrimp dry. Season lightly with 1/2 tsp salt and 1/4 tsp pepper. Set up dredge: flour mixture (use remaining seasoned flour/cornstarch mix) and whisked eggs. Optional: panko for outer crust.

Fry shrimp

Heat oil to 350°F (175°C). Dredge shrimp in flour, egg, then panko and fry in batches 1.5–2 minutes per side until golden and opaque. Drain on paper towels. Keep warm and serve immediately.

Marinate shrimp

Toss 1 lb shrimp with 3 tbs olive oil, 2 tbs lime juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped cilantro. Let sit 10–15 minutes (no longer than 30).

Grill

Preheat grill or grill pan to medium-high. Thread shrimp on skewers or use a basket. Grill 2–3 minutes per side until pink and slightly charred. Optionally brush with 2 tbs butter and a squeeze of lime before serving.

Cook and season

Heat 1 tbs olive oil in a skillet over medium-high. Add 2 lbs ground beef and cook, breaking up with a spoon, until browned, 6–8 minutes. Drain excess fat if desired. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 cup water or beef broth. Simmer 4–6 minutes until slightly reduced. Keep warm.

In a large bowl combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated carrot. In a separate bowl whisk 3 tbs key lime juice, 3/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbs honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mix and toss until evenly coated. Refrigerate at least 20 minutes to meld flavors. Taste and adjust salt/lime as needed.

Warm 16 small flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 10 minutes. Place chips in bowls and set 2 cups salsa out for guests.

Arrange proteins in separate serving dishes (fried chicken, pulled chicken, fried shrimp, grilled shrimp, ground beef) so guests can pick. Place warmed tortillas, shredded lettuce (4 cups), shredded cheese (2 cups), pico de gallo (2 cups), key lime slaw, cilantro, lime wedges, chips and salsa on the table. Provide tongs and spoons for each component.

To build a taco: place a warm tortilla on a plate, add 2–3 tbsp desired protein, top with shredded lettuce, 1–2 tbsp shredded cheese, 1–2 tbsp pico de gallo, and a spoonful of key lime slaw. Squeeze lime wedge and garnish with cilantro as desired.

Leftovers: refrigerate proteins in airtight containers up to 3–4 days. Reheat grilled or fried items briefly to retain texture; pulled chicken reheats well with a splash of broth.