Tres Tacos Recipe

Marinate and season

Trim and thinly slice the chicken breast. Place chicken in a bowl with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 minced garlic clove, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and set aside to marinate 15–20 minutes. In a separate bowl, toss the shrimp with 1 tablespoon lime juice, 1 minced garlic clove, 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp salt and the honey (if using). For the steak, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp black pepper; coat the steak and let sit 15–20 minutes at room temperature.

Slice mushrooms and toss with 1 tablespoon olive oil, a pinch of salt and pepper. Warm the tortillas by wrapping in a damp towel and microwaving 30–45 seconds or heating briefly on a dry skillet.

Cook chicken

Heat a large skillet or cast-iron over medium-high heat with 1 tablespoon olive oil. Add the marinated chicken in a single layer and cook 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove from pan and keep warm, loosely tented with foil.

Cook steak

Increase heat to high, add a little oil if needed, and sear the steak 2–3 minutes per side for medium-rare (time will vary by thickness). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Cook shrimp

In the same skillet over medium-high heat, add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. If using honey, add it during the last 30 seconds to glaze. Remove and keep warm.

Sauté mushrooms

In a small skillet, melt 1 tablespoon butter over medium-high heat. Add the sliced mushrooms and cook without moving for 2–3 minutes to develop color, then stir and cook another 2 minutes until browned and tender. Season with a pinch of salt and pepper.

Place two warmed tortillas on a plate. Divide proteins into three portions so you can assemble a trio: portion 1 - mushrooms, portion 2 - sliced chicken, portion 3 - sliced steak and 4 shrimp (or arrange as you prefer).

Top each taco with a small handful of red cabbage, a spoonful of diced red onion, a sprinkle of chopped cilantro, a few slices of avocado, a drizzle of sour cream or crema, and a spoonful of salsa verde or pico de gallo. Finish with crumbled cotija, a squeeze of lime, and pickled jalapeños or hot sauce if desired.

Serve immediately while proteins are warm. Provide extra lime wedges and salsa on the side.