The Chef

Restaurants

Meals

Drinks

Restaurants›Shaka's Beach Bar & Grill›Mexicali Street Recipe

Mexicali Street Recipe

Name: Shaka's Beach Bar & Grills MEXICALI STREET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas (6-inch); 3 tbs vegetable oil; 4 pieces lime wedges; 1 lb boneless skinless chicken thighs; 3 pieces garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp dried oregano (Mexican or Mediterranean); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh orange juice; 1 tbs lime juice; 1 tbs olive oil; 2 pieces roma tomatoes, finely diced; 0.25 cups red onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 pieces jalapeño, seeded and minced; 1 tbs lime juice (for pico); 0.25 tsp kosher salt (for pico); 0.25 cups white vinegar; 0.25 cups water (for quick-pickle); 1 tsp granulated sugar; 1 cups thinly sliced red cabbage; 0.5 cups crema or sour cream; 2 tbs mayonnaise; 1 tsp chipotle in adobo, minced; 0.25 tsp ground cumin (for sauce); 0.25 tsp salt (for sauce); 1 cups shredded Monterey Jack or Oaxaca cheese

Inspired by Shaka's Beach Bar & Grill

Time45m

Serves4

Make Mexicali Street Recipe in just 45m. 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.

Tortillas & Assembly

8 pieces corn tortillas (6-inch)

3 tbs Tuscany sunflower oil

4 pieces Lime wedges

Protein & Marinade

1 lb boneless skinless chicken thighs

3 pieces Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp dried oregano (Mexican or Mediterranean)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs fresh orange juice

1 tbs ReaLime juice

1 tbs olive oil

Pico de Gallo & Pickled Elements

2 pieces roma tomatoes, finely diced

1/4 cups red onion, finely diced

1/4 cups Fresh cilantro, chopped

1 pieces jalapeño, seeded and minced

1 tbs lime juice (for pico)

1/4 tsp kosher salt (for pico)

1/4 cups white vinegar

1/4 cups water (for quick-pickle)

1 tsp granulated sugar

1 cups thinly sliced red cabbage

Sauce & Toppings

1/2 cups crema or sour cream

2 tbs Mayonnaise

1 tsp chipotle in adobo, minced

1/4 tsp ground cumin (for sauce)

1/4 tsp salt (for sauce)

1 cups shredded Monterey Jack or Oaxaca cheese

2 tbs pickled jalapeños (optional)

Garnish

2 tbs Fresh cilantro leaves

1/4 cups cotija or queso fresco, crumbled

Method

Protein & Marinade

Prepare and marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a bowl combine minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, black pepper, orange juice, lime juice and olive oil. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Sear the marinated thighs 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Pico de Gallo & Pickled Elements

Quick-pickle cabbage

In a small saucepan combine white vinegar, water and sugar; bring just to a simmer to dissolve the sugar. Place the sliced red cabbage in a heatproof bowl or jar and pour the hot pickling liquid over it. Let cool to room temperature, then refrigerate until ready to use (at least 10 minutes).

Make pico de gallo

In a mixing bowl combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp kosher salt. Taste and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Sauce & Toppings

Make chipotle crema

In a small bowl whisk together crema (or sour cream), mayonnaise, minced chipotle in adobo, 1/4 tsp ground cumin and 1/4 tsp salt until smooth. If the sauce is too thick, thin with 1–2 teaspoons water or lime juice to desired consistency.

Shred or crumble cheese if not pre-shredded. Set aside pickled jalapeños if using.

Tortillas & Assembly

Warm and crisp tortillas

Heat a clean skillet over medium heat. Brush both sides of a tortilla lightly with vegetable oil (about 1/2 teaspoon each) and place in the skillet. Cook 30–45 seconds per side until warm and slightly browned; for a crispier street-style shell, cook a bit longer until edges are crisp. Keep warm in a towel-lined basket while you finish the rest.

Assemble tacos

Lay a warm tortilla on a plate. Spread about 1 tablespoon chipotle crema across the center. Add 2–3 tablespoons sliced chicken, a small handful (about 2 tablespoons) of pickled cabbage, 1–2 tablespoons pico de gallo, and a sprinkle (about 2 tablespoons) of shredded Monterey Jack. Top with a teaspoon of pickled jalapeños if using, a sprinkle of cotija (about 1 tablespoon), and a few cilantro leaves. Squeeze a lime wedge over the top and serve immediately. Repeat for remaining tortillas.