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Tacos Recipe

Name: Tea House Chinese Restaurants Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or flank/ skirt steak for beef); 2 tbs vegetable oil; 2 tbs lime juice; 1 tbs chipotle in adobo, minced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 8 count corn tortillas; 0.5 cup red onion, thinly sliced; 0.5 cup fresh cilantro, chopped; 2 cups white cabbage or shredded lettuce; 0.5 cup cotija or feta cheese, crumbled; 2 count lime wedges; 1 count avocado, sliced (optional); 1 count red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 cup water; 1 tsp sugar; 0.5 tsp salt; 0.5 cup sour cream or Mexican crema; 1 tsp lime juice; 0.5 tsp hot sauce (optional); 0.25 tsp salt

Inspired by Tea House Chinese Restaurant

Time45m

Serves4

Grab your happy hour crew and head to any of Nico’s three locations for al fresco margs, cocktails, tacos, and guac.

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Ingredients

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For the taco filling (serves 4, 8 tacos)

1 lb boneless skinless chicken thighs (or flank/ skirt steak for beef)

2 tbs Tuscany sunflower oil

2 tbs ReaLime juice

1 tbs chipotle in adobo, minced

2 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

Toppings & finishing

8 count corn tortillas

1/2 cup Red onion, thinly sliced

1/2 cup Fresh cilantro, chopped

2 cups white cabbage or shredded lettuce

1/2 cup cotija or feta cheese, crumbled

2 count Lime wedges

1 count avocado, sliced (optional)

Quick pickled red onion

1 count Red onion, thinly sliced

1/2 cup Apple cider vinegar

1/2 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

Simple crema

1/2 cup sour cream or Mexican crema

1 tsp ReaLime juice

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

Method

For the taco filling (serves 4, 8 tacos)

Marinate

Trim excess fat from the chicken thighs (or slice steak thinly across the grain). In a bowl combine 2 tbs vegetable oil, 2 tbs lime juice, 1 tbs minced chipotle, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken or steak and toss to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a small drizzle of oil if pan is dry. Add the marinated protein in a single layer (cook in batches if needed). For chicken thighs: cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely charred. For steak: cook 2–3 minutes per side for medium, longer if desired. Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-size pieces.

Quick pickled red onion

While the protein marinates, place 1 thinly sliced red onion in a jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Pour the hot brine over the onions, press down to submerge, and let cool to room temperature. Refrigerate at least 15 minutes (best after 1 hour). These will keep covered in the fridge for up to 2 weeks.

Simple crema

Whisk together 1/2 cup sour cream, 1 tsp lime juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt until smooth. Taste and adjust seasoning. If you prefer a thinner crema, whisk in 1–2 tsp water or milk to reach desired consistency.

Assemble & finish

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Build the tacos: place a warmed tortilla on a plate, add 2–3 oz sliced chicken or steak, top with shredded cabbage, a spoonful of pickled red onion, a sprinkle of crumbled cotija, a few cilantro leaves and avocado slices if using.

Drizzle with the crema and squeeze a lime wedge over the top. Serve immediately with extra lime wedges and hot sauce on the side.