The Chef

Restaurants

Meals

Drinks

Restaurants›Old Sacramento Waterfront›La Terraza Mexican Restaurant Recipe

La Terraza Mexican Restaurant Recipe

Name: Old Sacramento Waterfronts La Terraza Mexican Restaurant Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe Hass avocados; 2 tbs fresh lime juice; 1 tsp fine sea salt; 1 tsp ground cumin; 1 each small tomato, seeded and finely diced; 0.25 cups small red onion, finely minced; 0.25 cups fresh cilantro, minced; 0.5 each jalapeño, seeded and finely minced; 6 oz tortilla chips; 1.5 lbs boneless skinless chicken thighs, trimmed; 0.5 cups orange juice, fresh; 3 tbs lime juice, fresh; 2 tbs olive oil; 3 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 1 tsp smoked paprika; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 12 each corn tortillas (6-inch); 2 cups shredded green cabbage; 0.5 cups pickled red onions (see garnish); 0.5 cups sour cream or Mexican crema; 2 tbs mayonnaise; 1 tsp adobo chipotle in adobo, minced; 0.5 tsp honey; 0.25 tsp sea salt; 0.25 cups fresh cilantro leaves; 2 each lime wedges; 1 each small red onion, thinly sliced

Inspired by Old Sacramento Waterfront

Time1h

Serves4

Make La Terraza Mexican Restaurant Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

House Guacamole & Chips (starter portion)

3 each ripe Hass avocados

2 tbs Fresh lime juice

1 tsp fine sea salt

1 tsp Ground cumin

1 each small tomato, seeded and finely diced

1/4 cups small red onion, finely minced

1/4 cups fresh cilantro, minced

1/2 each jalapeño, seeded and finely minced

6 oz tortilla chips

Grilled Citrus Chicken Tacos (main)

1 1/2 lbs boneless skinless chicken thighs, trimmed

1/2 cups orange juice, fresh

3 tbs lime juice, fresh

2 tbs olive oil

3 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp dried oregano (Mexican if available)

1 tsp Smoked paprika

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

12 each corn tortillas (6-inch)

2 cups shredded green cabbage

1/2 cups pickled red onions (see garnish)

Chipotle Crema & Garnishes

1/2 cups sour cream or Mexican crema

2 tbs Mayonnaise

1 tsp adobo chipotle in adobo, minced

1/2 tsp Honey

1/4 tsp sea salt

1/4 cups Fresh cilantro leaves

2 each Lime wedges

Pickled Red Onions

1 each small red onion, thinly sliced

1/2 cups Apple cider vinegar

1/2 cups water

1 tsp granulated sugar

1/2 tsp Celtic sea salt

Method

House Guacamole & Chips (starter portion)

Prepare chips

If using store-bought chips, transfer to a serving bowl. If making fresh, cut 6 corn tortillas into wedges, toss with 1 tbs oil and a pinch of salt, bake at 375°F (190°C) for 8–10 minutes until crisp. Let cool.

Halve avocados, remove pits, scoop flesh into a medium bowl. Mash with a fork to desired texture (chunky or smooth).

Stir in lime juice, salt, and cumin to the mashed avocado to season and prevent browning.

Fold in diced tomato, minced red onion, minced jalapeño, and chopped cilantro. Taste and adjust salt or lime as needed.

Transfer guacamole to a shallow serving bowl, drizzle a little extra lime if desired, and serve immediately with tortilla chips.

Pickled Red Onions

Place thinly sliced red onion into a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour the hot brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Keeps up to 2 weeks refrigerated.

Chipotle Crema & Garnishes

In a small bowl whisk together sour cream (or crema), mayonnaise, minced chipotle, honey and 1/4 tsp sea salt until smooth. Taste and adjust heat or sweetness. If too thick, thin with 1–2 tbs water or lime juice.

Chop cilantro leaves and set aside for garnish. Cut lime into wedges.

Grilled Citrus Chicken Tacos (main)

Make the marinade: in a bowl combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Place chicken thighs in a shallow dish or zip-top bag and pour marinade over them, turning to coat. Marinate in the refrigerator 30 minutes to 2 hours (avoid more than 6 hours for acidity).

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off; discard marinade.

Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a cutting board and let rest 5 minutes.

While chicken rests, warm corn tortillas directly on the hot grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Slice or chop the rested chicken into bite-size pieces or strips.

Assemble tacos: place a small handful (about 2–3 tbs) of shredded cabbage on each tortilla, top with grilled chicken, a spoonful of pickled red onions, a drizzle of chipotle crema, a sprinkle of chopped cilantro, and a squeeze of lime.

Serve tacos immediately with house guacamole and tortilla chips on the side.