Taco Platters Recipe

Warm the tortillas just before serving: heat a dry skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Marinate the steak

Combine 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 0.5 tsp cumin, 0.5 tsp kosher salt and 0.25 tsp black pepper. Rub marinade over the 6 oz steak and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook the steak

Heat a cast-iron skillet or grill pan over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness). Remove and let rest 5 minutes.

Slice

Thinly slice the steak against the grain into bite-sized strips for tacos.

Season the chicken

Mix 1 tbs olive oil, 1 tbs chipotle in adobo (minced), 1 tbs lime juice, 0.5 tsp cumin, 1 minced garlic clove and 0.5 tsp kosher salt. Coat the 6 oz chicken breast in the mixture and let sit 10 minutes.

Cook and shred

Heat a skillet over medium-high heat and cook the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then shred with two forks.

Sauté the vegetables

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 0.5 cup sliced bell pepper, 0.25 cup sliced onion and 0.5 cup zucchini. Season with 1 tsp fajita seasoning and 0.25 tsp salt. Cook, stirring occasionally, until vegetables are tender and slightly charred, about 5–7 minutes.

Sauté aromatics

In a small saucepan, heat 1 tbs olive oil or butter over medium heat. Add 2 tbs minced onion and 1 minced garlic clove and cook until softened, about 2 minutes.

Warm and season beans

Add 0.5 cup canned refried beans to the pan along with 0.25 tsp ground cumin and 0.25 tsp salt. Stir and warm through for 2–3 minutes, adding 1–2 tbs water if too thick. Taste and adjust seasoning.

Rinse rice

Rinse 0.33 cup uncooked rice under cold water until water runs mostly clear; drain.

Toast rice

In a small saucepan, melt 1 tbs butter over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes.

Cook rice

Add 0.67 cup water, 1 tbs drained diced green chiles and 0.25 tsp salt. Bring to a simmer, cover, reduce heat to low and cook until water is absorbed and rice is tender, about 12–15 minutes.

Finish

Remove from heat, fluff with a fork, stir in 2 tbs lime juice and 1 tbs chopped cilantro. Keep covered until serving.

Prepare garnishes

Have 2 tbs finely diced white onion, 2 tbs chopped cilantro, 1 tbs crumbled queso fresco, 2 tbs salsa and 1 lime wedge ready for each platter.

Assemble tacos

Place warmed tortillas on the platter. Divide your chosen fillings between the two tortillas (for example, 3 oz sliced carne asada or about 3 oz shredded pollo asado per two tacos total, or the sautéed vegetables). Top each taco with diced onion, chopped cilantro, a sprinkle of queso fresco and 1 tbs salsa per taco as desired.

Plate the platter

On the same plate, serve 0.5 cup warm refried beans and 0.75 cup green chile lime rice (the recipe yields roughly these portions from the ingredient amounts). Add lime wedge and extra salsa on the side.

Serve immediately while tortillas and fillings are hot; encourage squeezing fresh lime over tacos before eating.