Still Room Tacos Recipe

Beer-Battered Cod

Pat cod fillets dry and cut into 3–4 oz pieces appropriate for tacos. Whisk the beer-batter mix with cold beer until smooth and slightly thick — you want a consistency that clings to the fish (about pancake-batter thickness). Season fish lightly with 1/4 tsp salt and 1/4 tsp pepper. Heat vegetable oil in a heavy skillet or deep pan to 350°F (175°C). Dredge each piece briefly in a little flour (optional), then dip into the batter so it's evenly coated. Fry in batches for 3–4 minutes until golden brown and cooked through (internal temp ~145°F / 63°C). Transfer to a paper-towel–lined tray and keep warm in a low oven (200°F / 95°C).

House-Made Pork Carnitas

Preheat oven to 300°F (150°C). Season pork cubes with 1 tsp salt and 1 tsp black pepper. In a heavy Dutch oven, add pork, 1 cup orange juice, and 1/2 cup water (enough to come a third of the way up the meat). Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 2.5–3 hours until meat is very tender and falls apart. Remove meat to a sheet pan and shred with two forks. To crisp, spread shredded pork in a single layer, drizzle 1–2 tbsp of the braising liquid or a little oil, and broil or pan-sear in a hot skillet for 5–8 minutes until edges are caramelized and crispy. Taste and adjust salt.

House-Made Adobo Chicken

To make a quick adobo marinade: soak 3–4 dried guajillo or ancho chiles (stemmed, seeded) in hot water 15 minutes, then puree with 2 garlic cloves, 2 tbsp white vinegar, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt and a splash of the soaking liquid until smooth (about 1 cup). Toss chicken thighs in the adobo marinade and refrigerate at least 30 minutes (or up to 4 hours). Pan-sear the thighs in 1 tbsp oil over medium-high heat 4–5 minutes per side, then finish in a 375°F (190°C) oven for 12–15 minutes until internal temp reaches 165°F (74°C). Let rest 5 minutes, then shred or slice thinly.

In a large bowl combine shredded green and red cabbage, carrot, sliced scallions and chopped cilantro. In a small bowl whisk together 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (best if made 15–30 minutes ahead so flavors meld).

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro and 1 tbsp lime juice in a small bowl. Season with 1/2 tsp salt and stir gently. Let rest 10 minutes at room temperature for flavors to meld. Keep chilled until serving.

In a small bowl whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 3 tbsp chopped cilantro and 1 tbsp lime juice. If too thick, whisk in up to 1 tsp water to loosen to a drizzleable consistency. Season with 1/4 tsp salt. Taste and adjust lime or cilantro as desired. Refrigerate until assembly.

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Stack and keep covered so they stay pliable. Place tortilla chips in a bowl alongside 1 cup salsa (or extra pico).

To assemble each taco: place a warm tortilla on a plate, add about 3–4 oz of your chosen protein (one-third of the prepared protein total), top with a generous handful (about 1/4 cup) of specialty slaw, 2–3 tbsp pico de gallo, and drizzle 1–2 tbsp cilantro-lime crema. Garnish with cilantro leaves and serve with a lime wedge on the side. Repeat for three tacos.

Serve tacos immediately with a side of tortilla chips and salsa.