20 Tacos Recipe

If using corn or flour tortillas: warm tortillas in batches. Heat a large skillet over medium-high heat, add 1 tsp oil and warm 6–8 tortillas for 20–30 seconds per side until pliable and slightly charred. Wrap warmed tortillas in a clean towel to keep warm. If using lettuce cups: separate leaves, rinse, dry thoroughly and chill on paper towels.

Keep tortillas wrapped and warm until assembly to prevent them from drying and cracking.

General marinade

In a large bowl combine olive oil (4 tbs), lime juice (4 tbs), minced garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper and optional chipotle. Mix to form a marinade.

Chicken

Place chicken strips in marinade (reserve 2 tbs marinade). Marinate 20–30 minutes. Heat a large skillet or griddle over medium-high heat with 1 tbs oil. Cook chicken in batches 4–6 minutes per side until internal temp reaches 165°F (74°C) and edges are slightly charred. Transfer to tray and rest 5 minutes, then slice into bite-sized pieces if needed.

Ground beef

In a bowl combine ground beef with 2 tbs marinade and 2 tsp cornstarch. Heat skillet over medium-high with 1 tbs oil. Add beef in an even layer, break up and cook 6–8 minutes until browned and cooked through. Adjust seasoning with salt and pepper.

Beef tongue

If tongue is not yet cooked: simmer whole tongue in salted water with onion, garlic and bay leaf 2–3 hours until tender, peel and slice thin. Heat slices in skillet with 1 tbs oil and a splash of reserved marinade until warmed and slightly crisped (3–4 minutes per side).

Fish

Pat fish pieces dry and toss with 2 tsp cornstarch and a pinch of salt. Marinate lightly with 2 tbs of marinade for 10 minutes. Heat skillet over medium-high with 1 tbs oil. Cook fish in a single layer 2–3 minutes per side until opaque and flaky. Remove carefully to avoid breaking the pieces.

Pork

Marinate pork slices in marinade for 30–60 minutes. Sear in a hot skillet with 1 tbs oil, cooking 3–5 minutes per side until browned and cooked through. Alternatively roast pulled pork ahead of time and reheat, tossing with a couple tablespoons of reserved marinade to refresh flavor.

Vegetables

Toss sliced vegetables with 1–2 tbs olive oil, a pinch of salt, pepper and 1 tbs lime juice. Sear in a hot skillet or on a griddle in batches until charred and tender (5–7 minutes). Keep vegetables warm.

Taste a small piece of each protein and adjust salt, lime, or chili to balance flavors before assembly.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1 tsp salt in a bowl. Stir well and let rest 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime as needed.

If making guacamole from scratch: mash ripe avocados with lime juice, salt, minced garlic (optional), and a small amount of diced tomato and cilantro to desired texture. Keep covered and refrigerated until assembly.

Shred cheddar cheese, chop additional cilantro for garnish, cut lime wedges and set out any optional toppings (pickled onions, crema, hot sauce).

Lay out warm tortillas or lettuce cups on a platter. For each taco: place about 1.5–2 oz (roughly 2–3 tbs) of the chosen protein in the center of the tortilla/cup.

Top each taco with 1–2 tbs pico de gallo, 1–2 tbs guacamole, a sprinkle (about 1 tbsp) of shredded cheddar, and a few cilantro leaves. Add pickled onions or crema as desired and finish with a squeeze of lime.

For 20 tacos, portion proteins so each taco gets equal amounts. Keep finished tacos warm and serve immediately.