Tx 2 Step Recipe

Prep chicken

Slice the 0.5 lb chicken breast into 1/4-inch thin strips against the grain so they cook quickly and stay tender. Pat dry with paper towel and season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Marinate chicken

In a small bowl combine 1/2 tbs vegetable oil, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tsp lime juice. Toss chicken strips in the marinade and let sit while you cook the beef (10–15 minutes).

Cook ground beef

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the remaining 1/2 tbs vegetable oil. Add 0.75 lb lean ground beef, breaking it up with a spatula. Season with 3/4 tsp kosher salt (remaining amount) and 1/4 tsp black pepper. Sprinkle in 1/2 tbs chili powder, 1/2 tsp ground cumin, 1/2 tsp onion powder, and 1/4 tsp paprika. Cook 6–8 minutes until browned and no pink remains, stirring occasionally. Taste and adjust seasoning. Reduce heat to low and keep warm on one side of the skillet or transfer to a plate and tent with foil.

Cook chicken

In the same skillet over medium-high heat (wipe out excess fat if necessary), add the marinated chicken strips in a single layer. Cook without moving for 1–2 minutes to get a sear, then stir and continue cooking 3–4 minutes until cooked through (internal temperature 165°F/74°C) and nicely browned. If the pan is dry, add a splash (about 1 tsp) of vegetable oil. Remove chicken to the plate with beef.

Combine remaining seasonings: In a small bowl mix remaining 1/2 tsp chili powder, remaining 1/2 tsp cumin, remaining 1/4 tsp paprika, remaining 1/4 tsp garlic powder, 1/4 tsp onion powder and 1 tsp apple cider vinegar. Add a tablespoon or two of water to form a thin sauce. Return both cooked proteins to the skillet over low heat and pour the seasoning mixture over them. Stir to coat and allow flavors to meld 1–2 minutes. Squeeze the remaining lime wedge over the meats and taste; adjust salt if needed.

Warm tortillas: Heat a clean dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.

Assemble tacos: Divide the cooked beef and chicken between the 6 tortillas, layering roughly equal amounts of each meat so every taco is '2 meat.' Top each with a sprinkle of shredded cheese (about 2 tbsp per taco), shredded lettuce, diced tomato, sliced red onion and chopped cilantro. Add a dollop (about 1 tsp) of sour cream or crema and a squeeze of lime.

Serve: Arrange tacos on a platter and serve immediately while warm. Offer extra lime wedges and hot sauce on the side.