All Tacos Are Served With... Recipe

Make sauce

In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, hot sauce (if using), 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or lime. Refrigerate until serving.

Season chicken

Pat the chicken thighs dry with paper towels and slice into 1/2-inch strips. In a bowl, combine ground cumin, smoked paprika, chili powder, garlic powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Toss the sliced chicken with olive oil and the spice mix until evenly coated. Let rest 10 minutes for flavors to meld.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs neutral cooking oil and swirl to coat. Add the seasoned chicken in a single layer (work in batches if needed) and cook without moving for 2 minutes to get a sear. Stir and continue cooking another 3–4 minutes until cooked through and edges are golden (internal temp 165°F / 74°C). Remove from pan and let rest 3 minutes, then squeeze a little lime over the cooked chicken.

Warm tortillas

Heat a clean cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each tortilla with the remaining 1 tbs cooking oil. Working 2–3 at a time, heat tortillas 30–45 seconds per side until pliable and slightly charred at the edges. For crispier tacos, after warming, fold tortillas around a taco-shaped metal rack or use tongs to press slightly and crisp for an additional 20–30 seconds per side. Keep warm wrapped in a clean towel.

Salt and lime

Place warmed tortillas on a tray and sprinkle a light pinch of kosher salt over them. Cut the limes into wedges for serving.

Place a warm tortilla on a plate. Spoon about 2 oz (roughly 1/4 cup) of the cooked chicken into the center of each tortilla (adjust if using another protein). Top with a small handful (about 1/4 cup) of shredded green cabbage, a sprinkle of diced white onion (about 1 tablespoon), 1 tablespoon chopped cilantro, 1–2 sliced radishes, and a drizzle (about 1 tablespoon) of creamy lime sauce. Add 1 teaspoon pickled jalapeños and 1 teaspoon salsa on top. Finish with a light crumble (about 1 tablespoon) of cotija if using and squeeze a lime wedge over the taco before eating.

Repeat to assemble remaining tacos. Serve immediately with remaining lime wedges, extra salsa, and hot sauce on the side.

Beef: Substitute 1 lb flank or skirt steak, slice thin across the grain, marinate 15–30 minutes with the same spices and 1 tbs lime juice; sear 2–3 minutes per side. Fish: Use 1 lb firm white fish (cod, mahi), pat dry, season with half the spice mix plus salt, pan-sear 2–3 minutes per side until flaky. Vegetarian: Use 1 lb mushrooms or firm tofu, cut into bite-size pieces, toss with spices and oil, sauté until browned.