Tres Tacos (mushroom, Chicken, Shrimp, Steak) Recipe

Prepare mushrooms

Clean mushrooms with a damp towel. Slice cremini and shiitake into roughly 1/4-inch slices so they cook evenly.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tsp butter. When shimmering, add sliced mushrooms in a single layer and let sear undisturbed for 2 minutes to brown.

Stir and continue cooking 3–4 minutes until mushrooms are browned and most moisture has evaporated.

Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp soy sauce, 1 tbs lime juice, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 more minute to combine and reduce any excess liquid.

Remove from heat and fold in 2 tbs chopped cilantro. Keep warm while you prepare tortillas.

Warm 6 corn tortillas: heat a dry skillet or comal over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Alternatively, wrap in a damp towel and microwave 30 seconds. Stack and keep covered.

Assemble: place 2–3 tbs mushroom mixture on each tortilla, add shredded cabbage if using, a drizzle of crema or mayo, extra cilantro, and a squeeze of lime. Serve immediately.

Combine 1 tbs olive oil, 1 tsp adobo sauce or chipotle paste, 1/2 tsp ground cumin, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Add sliced chicken thighs and toss to coat. Let marinate 10–15 minutes if time allows.

Heat a skillet over medium-high heat with 1 tbs olive oil. Add 1/2 sliced small onion and sauté 2–3 minutes until softened.

Add marinated chicken in a single layer and cook 3–4 minutes per side (or until internal temperature reaches 165°F / 74°C), stirring once or twice to brown. Add minced garlic during last 30–45 seconds of cooking.

Remove from heat and let rest 2 minutes. Stir in 2 tbs crumbled cotija or queso fresco and 2 tbs pickled red onion if using.

Warm 6 corn tortillas as instructed in Mushroom section. Assemble: divide chicken among tortillas (about 2–3 tbs per taco), top with shredded cabbage, a spoonful of crema or mayo, extra cotija, cilantro and a lime squeeze.

Pat shrimp dry and toss with 1 tbs olive oil, 1 tsp minced garlic, 1/4 tsp red pepper flakes, 1/4 tsp paprika, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a skillet over high heat until hot, add 1 tbs oil if needed, then add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque (total 2–4 minutes). Do not overcook.

Remove from heat and toss with 1 tbs chopped cilantro. Keep warm.

Warm tortillas. Assemble: place 2–3 shrimp per tortilla (depending on size), top with shredded cabbage, a drizzle of crema-mayo mixture (mix 2 tsp mayo with 1/4 cup sour cream and a squeeze of lime and hot sauce to taste), extra cilantro and a lime wedge.

Pat steak dry and slice across the grain into thin strips after cooking. In a small bowl combine 1 tbs olive oil, 1/2 tsp minced garlic, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper and use to marinate steak for 10 minutes at room temperature.

Heat a cast-iron skillet or heavy pan over high heat until smoking lightly. Add a thin film of oil and sear steak 2–3 minutes per side for medium-rare (adjust time to preferred doneness). Remove to a cutting board and let rest 5 minutes.

While steak rests, warm tortillas. Slice steak thinly across the grain; toss with 1/4 finely chopped small onion and 1 tbs chopped cilantro.

Assemble: distribute steak among tortillas (about 2–3 tbs per taco), top with a spoonful of shredded cabbage or slaw, crema, extra cilantro and a squeeze of lime.

Make quick crema-mayo sauce: in a small bowl combine 1/4 cup sour cream, 2 tsp mayonnaise and 1 tsp hot sauce (optional). Adjust seasoning with lime juice and salt to taste.

Set up serving station with warmed tortillas, each filling prepared and toppings (crumbled cheese, pickled onions, cabbage, crema, lime wedges, cilantro). Let diners build their own three-taco combinations: mushroom, chicken, shrimp, steak as desired.

Serve immediately while proteins are hot and tortillas are pliable.