Tic-tac-tacos Recipe
Your choice of seasoned grilled chicken or seasoned ground beef, cheddar cheese, lettuce, tomato, with a chipotle aioli drizzle.
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Ingredients
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Protein (choose one)
Tortillas & Cheese
Vegetables & Toppings
Chipotle Aioli
Optional finishing
Method
Prepare Protein
If using chicken
Pound chicken breasts to an even thickness (about 0.75 inch) or slice into cutlets. Pat dry and rub with 0.5 tablespoon olive oil, 1 tablespoon taco seasoning, 0.25 tsp salt and 0.125 tsp black pepper. Preheat grill or skillet to medium-high (about 400°F / 200°C). Lightly oil the grill or pan. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain.
If using ground beef
Heat a large skillet over medium-high heat with 0.5 tablespoon olive oil. Add ground beef and break up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary, then stir in remaining 1 tablespoon taco seasoning and 2–3 tablespoons water. Simmer 2–3 minutes until seasoning is evenly coated and most moisture has evaporated. Taste and adjust salt (add up to remaining 0.25 tsp if needed).
Make Chipotle Aioli
In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1/2 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and add more chipotle or adobo for heat, or more lime for brightness. Refrigerate until ready to serve.
Warm Tortillas & Assemble
Warm tortillas: stack tortillas and wrap in foil, then heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side over medium heat until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
Assemble tacos: place a warm tortilla on a plate, add about 2–3 tablespoons shredded cheddar in the center, then 2–3 oz (about 1/4 cup) sliced grilled chicken or 2–3 tablespoons seasoned ground beef. Top with 2 tablespoons shredded lettuce, 1–2 tablespoons diced tomato, and a sprinkle of diced red onion and cilantro if using.
Drizzle about 1 tablespoon chipotle aioli over each taco. Serve with lime wedges on the side for squeezing. Repeat to make remaining tacos.
Finish & Serve
Optionally sprinkle additional shredded cheddar and chopped cilantro on top. Serve immediately so tortillas remain warm and aioli fresh.