Taco Trio Recipe

Season and braise

Preheat oven to 300°F (150°C). Pat pork chunks dry. In a small bowl mix orange juice, broth, lime juice, minced garlic, cumin, oregano, salt and pepper. Place pork in a Dutch oven or ovenproof pot, pour the liquid over the meat, cover with a lid and braise in the oven for 2 to 2½ hours until pork is very tender and shreds easily.

Crisp the carnitas

Remove pork from braising liquid, reserve ½ cup of the cooking liquid. Shred pork with two forks. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shredded pork in an even layer and cook, stirring occasionally, until edges become browned and slightly crisp, 6–8 minutes. Splash reserved cooking liquid if meat seems dry to loosen and glaze.

Warm tortillas and finish

Warm corn tortillas on a dry skillet or comal until pliable, about 30 seconds per side. Place a portion of the carnitas on one warmed tortilla (about 2–3 oz shredded pork for a single taco), top with 1 teaspoon diced onion and 1 teaspoon chopped cilantro and serve with a lime wedge.

Prepare batter and dredge

In a bowl whisk together flour, baking powder, cornstarch and ¾ teaspoon salt. Gradually whisk in cold sparkling water until you have a smooth, slightly thick batter (similar to pancake batter). Pat fish strips dry and lightly season with the remaining ¼ teaspoon salt and a pinch of pepper. Dust each fish strip lightly with a tablespoon of flour (not listed separately) then dip into the batter to fully coat.

Fry the fish

Heat about ¼ inch (approx. 1 cup) vegetable oil in a heavy skillet or shallow pan over medium-high heat to 350°F (175°C) or until a drop of batter sizzles. Fry fish strips in batches 2–3 minutes per side until golden and crisp. Transfer to a paper towel–lined plate to drain.

Make quick slaw and crema

In a small bowl mix shredded cabbage with crema (or sour cream) and hot sauce (or minced chipotle) until combined. Taste and adjust seasoning with a pinch of salt and lime if needed.

Assemble fish taco

Warm tortillas. Place one or two pieces of fried fish on a warmed tortilla (for a single taco use about 2–3 strips or 2–3 oz fish), spoon the slaw over the fish (about 1–2 tablespoons), finish with a squeeze of lime and a drizzle of salsa if desired.

Roast cauliflower

Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, ground cumin, ½ teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, turning once, until edges are browned and tender.

Prepare toppings

If using quick-pickled red onion, have 2 tablespoons drained and ready. Crumble queso fresco and chop cilantro.

Assemble vegetarian taco

Warm tortillas. Place about 3–4 tablespoons roasted cauliflower on one tortilla (approx. 2–3 oz roasted cauliflower), top with 1 tablespoon pickled red onion, 1 tablespoon crumbled queso fresco and sprinkle 1 teaspoon chopped cilantro. Serve with lime wedge and a drizzle of salsa if desired.

Plan to make one of each taco: one carnitas, one fish, one roasted cauliflower. Warm all tortillas just before serving and arrange tacos on a platter. Provide extra lime wedges and salsa on the side. Each taco portioning in this recipe is sized to produce one of each taco with some overlap in tortillas (ingredients list includes extras).

Notes: Ensure oil for frying is hot before adding fish for best crispness. All tortillas are heated just before assembly to maintain pliability. Leftover braising liquid can be reduced into a sauce to drizzle over the carnitas if desired.