Mexican Taco Recipe

Marinate proteins

If using steak, chicken, al pastor or pork for carnitas, combine lime juice, minced garlic, ground cumin, chili powder, smoked paprika, orange juice (if using) and 1 tablespoon oil in a bowl. Season chosen protein(s) with 1/2 teaspoon salt and 1/4 teaspoon pepper, add marinade and toss to coat. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator. (If using pre-marinated al pastor, skip marinade and proceed to cooking.)

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Add 1 tablespoon oil. For steak (about 1/2 lb), remove excess marinade, pat dry, then sear 2-3 minutes per side for medium-rare depending on thickness. Let rest 5 minutes, then thinly slice against the grain.

Cook chicken

Heat skillet over medium-high heat with 1 tablespoon oil. Add marinated chicken thighs and cook 4-6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and chop or shred into bite-sized pieces.

Make carnitas (quick stovetop)

In a heavy-bottomed pot, add pork shoulder pieces, a pinch of salt, 1 tablespoon oil and 1/4 cup water or orange juice. Cover and simmer gently for 45-60 minutes until fork-tender. Remove lid, increase heat to medium-high, and brown the pieces in the rendered fat until edges are crisp (about 8-12 minutes). Shred or chop into small pieces.

Cook al pastor

If using thinly sliced marinated pork, cook in a hot skillet with 1 tablespoon oil, working in batches, until edges are charred and pork is cooked through, about 3-5 minutes per side for each batch. Chop into small pieces.

Heat a clean cast-iron skillet or comal over medium-high heat. Warm corn tortillas 20-30 seconds per side until pliable with light char spots. Keep warm wrapped in a clean kitchen towel. Alternatively, brush tortillas lightly with butter or oil and warm in a skillet or on a griddle for extra flavor.

While proteins rest, dice onion and chop cilantro. Slice or cube avocado and cut limes into wedges. Place queso fresco, salsa, pickled jalapeños, radishes and green onion in small bowls for easy assembly.

For each tortilla, add 2-3 tablespoons of your chosen protein in the center. Top with a sprinkle of diced onion (about 1 tsp), chopped cilantro (about 1 tsp), a few avocado slices, a squeeze of lime, a drizzle of salsa or hot sauce, and a pinch of queso fresco if using. Add pickled jalapeños or radishes to taste.

Serve immediately while warm. Offer extra lime wedges, salsa, and hot sauce on the side.