The Well Taco Flight Recipe

Combine apple cider vinegar, water, sugar and salt in a small bowl until sugar and salt dissolve. Add thinly sliced red onion, press to submerge, cover and refrigerate at least 15 minutes (can be made up to 24 hours ahead). Drain before using.

Scoop avocado into a blender or bowl. Add Greek yogurt, lime juice, salt and 1 tablespoon water. Blend or whisk until smooth; add extra water 1 tsp at a time to reach a drizzleable consistency. Taste and adjust salt or lime.

Marinate and cook chicken

In a small bowl combine minced garlic, lime juice (1 tbs), smoked paprika and 1/2 tsp kosher salt. Toss the sliced chicken in the mixture and let rest 10 minutes. Heat 1 teaspoon oil in a skillet over medium-high heat. Cook chicken in a single layer, about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.

Marinate and cook steak

Toss thinly sliced steak with soy sauce, 1 tablespoon lime juice, ground cumin and 1/2 tsp sea salt. Let sit 10 minutes. Heat a separate skillet or the same skillet wiped clean over high heat with 1 tsp oil. Sear steak quickly, 1–2 minutes per side for medium rare to medium, depending on thickness. Remove and let rest 3 minutes, then slice against the grain into bite-sized pieces if needed.

Season and cook shrimp

In a bowl combine shrimp with chipotle, honey, olive oil and black pepper. Heat 1 tsp oil in a skillet over medium-high heat and cook shrimp 1–2 minutes per side until opaque and lightly charred. Remove from heat immediately to avoid overcooking.

Warm and crisp tortillas

Pour vegetable oil into a wide skillet to a depth of about 1/8–1/4 inch and heat over medium until shimmering (about 350°F / small bubbles). Working in batches, fry tortillas one at a time about 20–30 seconds per side to soften and develop light blistering; use tongs to fold slightly so they hold fillings, or fry a second time to crisp edges. Drain on paper towels and sprinkle lightly with coarse salt. Keep warm in a low oven (200°F/95°C) covered with foil while finishing proteins.

Build the taco flight

Place 12 warmed tortillas on a platter and divide fillings into three groups (four tortillas per filling): chicken, steak and shrimp. For each tortilla: smear 1 tsp avocado crema, add a small handful (about 2–3 tbsp) of the chosen protein, top with shredded red cabbage (1–2 tbsp), a few pickled red onion slices, 1 tsp tomato-poblano salsa, a sprinkle of cotija (about 1 tsp), and a pinch of chopped cilantro. Add a lime wedge to the platter. Serve the flight so each guest can taste all three fillings.

Garnish the platter with extra cilantro and lime wedges. Offer additional salsa and crema at the table. Tacos are best served immediately while tortillas are warm and proteins are hot.