Tacos Recipe

Prepare marinade

In a medium bowl, combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Whisk until combined.

Marinate protein

Place 1 lb of chicken breasts or skirt steak in a shallow dish or resealable bag. Pour the marinade over the protein, ensuring it’s fully coated. Refrigerate for at least 20 minutes, ideally 1–2 hours. If short on time, 20 minutes will still add flavor.

Cook protein

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tbs vegetable oil or olive oil to the pan. Remove protein from marinade and let excess drip off. For chicken breasts: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C); let rest 5 minutes then slice thinly. For skirt steak: cook 3–4 minutes per side for medium-rare to medium, let rest 5 minutes, then slice thinly against the grain.

Warm tortillas

Warm 8 tortillas by heating a dry skillet over medium-high heat. Toast each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap tortillas in foil and warm in a 350°F (175°C) oven for 10 minutes, or microwave wrapped in a damp towel for 30–45 seconds.

Assemble tacos

Place warm tortillas on a work surface. Divide the sliced chicken or steak evenly among tortillas (about 2 oz protein per tortilla). Top each with diced onion, chopped cilantro, diced tomato or pico de gallo, sliced avocado or a spoonful of guacamole, a drizzle of sour cream or crema, and a sprinkle of crumbled cotija. Add a squeeze of lime and hot sauce if desired.

Taste and adjust: sprinkle a little extra salt over toppings if needed and serve immediately while the protein is warm. Provide extra lime wedges, hot sauce, and crema at the table.

Storage: refrigerate leftover cooked protein in an airtight container for up to 3 days. Store tortillas wrapped in foil or plastic to prevent drying. Reheat gently in a skillet or oven.