Monkey Tacos Recipe

Marinate the protein

In a medium bowl combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, kosher salt, black pepper and honey. If using pork or chicken, add the strips/slices and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If using shrimp, marinate for 15–30 minutes only.

Cook the protein

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil. For pork: add strips in a single layer and sear 3–4 minutes per side until browned and cooked through (internal temp 145°F). For chicken: cook 3–5 minutes per side until cooked through (165°F). For shrimp: cook 1–2 minutes per side until pink and opaque. Work in batches if necessary to avoid crowding. Transfer cooked protein to a plate and let rest 3 minutes.

Prepare the slaw

In a bowl combine green and red cabbage, grated carrot, sliced red onion and chopped cilantro. In a small bowl whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, honey, and 1/2 tsp salt. Pour dressing over cabbage mixture and toss to coat. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble.

Prep remaining toppings

Slice the avocado, crumble the cotija, and drain any pickled jalapeños. Set aside for assembly.

Make the sauce

In a small bowl combine minced chipotle in adobo, Greek yogurt, mayonnaise, lime juice and 1/2 tsp salt. Stir until smooth and adjust spiciness by adding more chipotle or a splash of water to thin. Refrigerate until ready to use.

Warm the tortillas

Heat a dry skillet over medium-high heat. Brush each tortilla lightly with vegetable oil or add 1 tablespoon oil to the pan and warm tortillas 30–45 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean kitchen towel.

Assemble the Monkey Tacos

Lay a warm tortilla on a plate. Spoon 2–3 tablespoons of slaw in the center, add 2–3 ounces (about 1/4 cup) of the cooked protein, drizzle with 1 teaspoon to 1 tablespoon of the creamy lime chipotle sauce (to taste), top with sliced avocado, a sprinkle of cotija, a few rings of pickled jalapeño if using, and extra cilantro. Serve with lime wedges and hot sauce if desired.

Arrange tacos on a platter. Serve immediately while protein and tortillas are warm. Offer extra lime wedges and sauce at the table.