Taco Recipe

Make the marinade

In a bowl combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, black pepper and optional crushed red pepper. Whisk until combined.

Marinate protein

Place chosen protein (chicken strips, steak slices, or tofu strips) in a shallow dish or resealable bag. Pour half of the marinade over the protein and toss to coat. Reserve the remaining marinade for basting. Let sit 15–30 minutes at room temperature, or up to 2 hours in the refrigerator (tofu 15–30 minutes is fine).

While protein marinates, shred cabbage, dice tomato, thinly slice red onion and radishes, chop cilantro, and cut lime wedges. Place each in small bowls or on a serving platter so diners can assemble their tacos.

Stir or thin the sour cream/crema with 1–2 teaspoons of lime juice and a pinch of salt to make a light crema. Set out salsa or hot sauce and pickled jalapeños.

Heat pan

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl to coat.

Cook chicken

If using chicken, add marinated strips in a single layer without crowding. Cook 3–4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Baste once with reserved marinade during cooking if desired. Remove to a plate and let rest 3 minutes, then slice if needed.

Cook steak

If using steak, place slices in the hot pan and cook 2–3 minutes per side for medium-rare to medium depending on thickness. Let rest 5 minutes, then slice thinly against the grain.

Cook tofu (veggie)

If using tofu, pat strips dry, add to hot oiled pan and cook without moving 2–3 minutes per side until golden and crisp. Flip and cook remaining sides, 6–8 minutes total. Optionally baste with reserved marinade near the end.

Warm blue corn tortillas on a dry skillet or comal over medium heat 20–30 seconds per side until pliable and lightly charred in spots. For extra flavor, brush each side lightly with melted butter before or after warming for a richer finish.

Keep warmed tortillas covered with a clean kitchen towel to stay soft while you finish plating.

Place a warmed blue corn tortilla on a plate. Add 2–3 tablespoons shredded cabbage, then 2–3 ounces of the cooked protein (adjust for appetite). Top with diced tomato, a few slices of red onion and radish, and a sprinkle of chopped cilantro.

Drizzle a teaspoon or more of crema, a little salsa or hot sauce to taste, and add pickled jalapeños if desired. Serve immediately with lime wedges for squeezing over the tacos.

Repeat to make 8 tacos. Offer extra raw vegetables and sauces family-style so guests can customize.