Parlay Jumbo Tacos Recipe
Choose 2 variations: CRISPY COD, CHIPOTLE CHICKEN, GREEN CHILE PORK. All tacos include cabbage, jack & cheddar, pico de gallo + poblano crema
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Ingredients
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Proteins
Taco Assembly
Method
Preparing the Proteins
- 1
Crispy Cod
Preheat your oven to 400°F (200°C). Season the cod fillets with salt, pepper, and a pinch of paprika. Dip each fillet in flour, then in beaten egg, and finally coat with breadcrumbs. Place on a baking sheet and bake for 15-20 minutes until golden and crispy.
- 2
Chipotle Chicken
In a skillet, heat 1 tablespoon of oil over medium heat. Add diced chicken and season with chipotle powder, cumin, salt, and pepper. Cook until the chicken is cooked through and slightly charred, about 7-10 minutes.
- 3
Green Chile Pork
In a slow cooker, combine cooked pork (shredded) with green chiles, cumin, garlic powder, salt, and pepper. Cook on low for 2-3 hours or until heated through and flavors meld.
Assembling the Tacos
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 5
Layer the Ingredients
On each tortilla, place a generous amount of shredded cabbage as the base, followed by your choice of protein (Crispy Cod, Chipotle Chicken, or Green Chile Pork).
- 6
Add Cheese and Toppings
Sprinkle a mixture of jack and cheddar cheese over the protein, and top with a spoonful of pico de gallo and a drizzle of poblano crema.
- 7
Serve
Serve the tacos immediately while warm, garnished with extra cilantro or lime wedges if desired.
