Tacos (asada, Chicken, Or Vegetarian) Recipe

Prep cilantro and onion: finely chop cilantro leaves (about 1/2 cup) and dice or finely chop the white onion. Cut limes into wedges.

Warm tortillas: heat a large skillet or comal over medium-high heat. Lightly brush both sides of each tortilla with a thin layer of vegetable oil. Warm tortillas in batches for 30–45 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Arrange salsas and cheese in small bowls for serving.

Marinate

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Pat the 1.5 lbs steak dry and place in a shallow dish or zip-top bag. Pour marinade over steak, rub to coat, and refrigerate for at least 30 minutes and up to 4 hours.

Cook

Preheat a grill or heavy skillet to high heat. Remove steak from marinade and let excess drip off. Grill or sear 3–5 minutes per side for medium-rare depending on thickness (internal temperature ~130–135°F / 54–57°C). For medium, cook 1–2 minutes longer. Let steak rest on a cutting board for 5–10 minutes.

Slice

Slice steak very thinly against the grain into bite-sized strips. Toss with a squeeze of lime juice and a pinch of salt if desired.

Assemble: place sliced steak on warm tortillas and top with chopped onion, cilantro, salsa and crumbled cotija. Serve with lime wedges.

Marinate

In a bowl whisk 2 tbs olive oil, 2 tbs lime juice, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chipotle in adobo (minced), 1.25 tsp kosher salt and 1/2 tsp black pepper. Add 1.5 lbs chicken thighs, coat, and marinate 20 minutes to 2 hours in the refrigerator.

Cook

Heat a large skillet over medium-high heat. Add 1 tbs oil if needed. Cook chicken thighs 5–7 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes.

Shred or slice

Slice or shred the chicken into bite-sized pieces. Toss with a squeeze of lime juice.

Assemble: place chicken on warm tortillas and top with chopped onion, cilantro, salsa and cheese if using. Serve with lime wedges.

Prepare base

If using tofu: press 14 oz extra-firm tofu for 15–30 minutes, then crumble or cube. If using portobello mushrooms: wipe clean and slice into 1/4-inch strips. If using black beans: drain and rinse beans.

Season & cook

Toss the chosen vegetarian base with 2 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tbs lime juice, 1 tsp kosher salt and 1/4 tsp black pepper. Heat a skillet over medium-high heat and cook tofu or mushrooms 5–7 minutes until browned and slightly crisp, stirring occasionally. For black beans, cook 3–4 minutes until heated through and seasonings bloom.

Taste and adjust seasoning with extra salt or lime juice as needed. Assemble: fill warm tortillas with the vegetarian filling and top with cilantro, onion, salsa and optional cheese.