Heat a large skillet over medium-high heat. Brush each flour tortilla lightly with vegetable oil (about 1/2 tsp each) and sprinkle very lightly with kosher salt. Place tortilla in skillet and warm 20–30 seconds per side until pliable and slightly golden. For crisp shells, cook 1–2 minutes per side until browned and crisp. Keep warm wrapped in a clean kitchen towel.

Protein (prepare chosen protein)

Prepare protein

Pat protein dry. If using chicken, thinly slice into strips. If using ground beef, leave as-is. If using tofu, press to remove excess water then crumble or cube. Season the protein with taco seasoning, salt and black pepper and toss to coat.

Cook protein

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add chicken or tofu and cook, stirring occasionally, until cooked through and lightly browned (chicken 6–8 minutes, tofu 6–8 minutes). For ground beef, cook 6–8 minutes, breaking up with a spoon until browned and cooked through. Reduce heat to medium-low, taste and adjust seasoning. Keep warm.

Kachumber

Combine diced tomato, cucumber, red onion and chopped cilantro in a bowl. Add 1 tablespoon lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 5–10 minutes for flavors to meld. Taste and adjust salt or lime.

Chutney & sauces

Garlic-lime sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or omit for full mayo), minced garlic, 1 tablespoon lime juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and add more lime, salt or a pinch of honey to balance acidity. Refrigerate until ready to use.

Sriracha mayo

For spicy option, mix 1/2 cup mayonnaise with 1 tsp Sriracha and 1/2 tsp honey (optional). Adjust Sriracha to taste. Keep chilled.

Place mango chutney in a small bowl for easy spooning onto tacos.

Assembly & garnish

Arrange warmed tortillas on a work surface. Spread about 1 tsp mango chutney across the center of each tortilla (optional — adjust to taste).

Add 2–3 oz (about 1/4 cup) of your cooked protein to each tortilla.

Sprinkle about 2 tbs shredded cheese over the warm protein so it softens slightly.

Top with 2–3 tbs shredded lettuce and 2–3 tbs kachumber on each taco.

Drizzle 1–2 tbs garlic-lime sauce or 1–2 tbs Sriracha mayo over the top, or offer both on the side for guests to choose.

Garnish with fresh cilantro leaves, pickled jalapeños if using, and serve with lime wedges for squeezing.

Notes & serving

Serve immediately so shells remain warm and crisp. Leftover cooked protein can be cooled and refrigerated for up to 3 days; sauces keep 4–5 days refrigerated. Assemble just before serving for best texture.