Name: Vito's Los Tres Tacos Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces small corn tortillas (6-inch); 0.5 cups vegetable oil for frying; 0.5 cups crumbled queso fresco or cotija; 0.25 cups fresh cilantro, chopped; 2 pieces limes, cut into wedges; 0.5 cups pickled red onions (for garnish); 1 pounds skirt or flank steak; 0.25 cups orange juice; 2 tbs lime juice; 1 tbs olive oil; 2 cloves garlic, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 pounds firm white fish fillets (cod or tilapia); 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.75 cups cold sparkling water or beer; 0.75 tsp kosher salt; 0.25 tsp ground black pepper; 2 cups cabbage, thinly sliced; 0.5 cups lime crema (see sauce section); 1 pieces poblano pepper, roasted, peeled, seeded and sliced; 8 oz cremini or baby bella mushrooms, sliced; 1 tbs olive oil; 1 clove garlic, minced; 1 tsp soy sauce or tamari; 0.25 tsp smoked paprika

Method

Corn Tortillas & Assembly

Warm or Crisp Tortillas

Heat a cast-iron skillet or heavy skillet over medium-high heat. Lightly brush both sides of each tortilla with a thin film of vegetable oil or use a neutral oil in a small pan. For soft warmed tortillas: heat each tortilla 20–30 seconds per side until pliable and slightly charred. For slightly crisped tacos: add 1/4 cup oil to skillet and fry tortillas 20–30 seconds per side until edges are blistered; drain on paper towels. Keep tortillas warm wrapped in a clean kitchen towel in a low oven (200°F / 95°C).

Arrange tortillas on a platter for assembly. Have queso fresco, cilantro, lime wedges, and pickled red onions ready for garnishing each taco type.

Taco 1 — Carne Asada (Grilled Steak)

Marinate Steak

In a bowl combine orange juice, lime juice, olive oil, minced garlic, cumin, chili powder, kosher salt and black pepper. Place steak in a zip-top bag or shallow dish and pour marinade over. Marinate 30 minutes to 2 hours in refrigerator (longer will tenderize more but avoid over-marinating).

Cook Steak

Remove steak from fridge 20 minutes before cooking to reach room temperature. Preheat grill or cast-iron skillet to high. Pat steak dry, then sear 3–4 minutes per side for medium-rare depending on thickness. Use an instant-read thermometer: 130–135°F for medium-rare. Transfer to a cutting board and let rest 5–7 minutes.

Slice & Finish

Slice steak thinly across the grain into bite-sized pieces. Reheat tortillas as needed, place a portion of sliced steak on each tortilla (about 2–3 oz per taco). Top with crumbled queso, a sprinkle of chopped cilantro, a few pickled red onions, and a squeeze of lime.

Taco 2 — Baja Fish

Prep Fish and Batter

Pat fish fillets dry and cut into 3–4 oz chunks or strips. In a bowl whisk together flour, cornstarch, baking powder, 0.75 tsp kosher salt and 0.25 tsp black pepper. Pour in cold sparkling water (or beer) and whisk briefly until a slightly lumpy batter forms — do not overmix. Keep batter cold in a bowl over ice if possible.

Fry Fish

Heat 1/2 cup vegetable oil in a heavy skillet to 350–360°F (or test with a small drop of batter — it should sizzle and rise). Working in batches, dip fish pieces into batter to coat, letting excess drip off, and carefully lower into hot oil. Fry 3–4 minutes until golden and crisp; internal fish should flake (~145°F). Transfer to paper towels to drain and season immediately with a pinch of salt.

Assemble Fish Tacos

Place a small handful (about 1/3 cup) of thinly sliced cabbage on each warmed tortilla. Top with one piece of battered fish (or pieces totaling ~2–3 oz). Drizzle with lime crema (about 1–2 tablespoons per taco) and a spoonful of chipotle salsa for heat. Garnish with cilantro, queso fresco and a squeeze of lime.

Taco 3 — Vegetarian Poblano & Mushroom

Roast Poblano (if not pre-roasted)

If you haven't pre-roasted the poblano: place whole poblano over a gas flame or under a broiler and char all sides until blackened. Transfer to a bowl, cover with plastic wrap or a lid and steam 10 minutes. Peel off skins, remove seeds and core, then slice into strips.

Sauté Mushrooms & Poblano

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add sliced mushrooms and sauté 4–6 minutes until they release liquid and begin to brown. Add sliced roasted poblano, soy sauce, smoked paprika and 1/2 tsp salt. Cook another 1–2 minutes until flavors meld and liquid mostly evaporates. Taste and adjust salt.

Assemble Veggie Tacos

Spoon ~2–3 tablespoons of the mushroom-poblano mixture onto each warmed tortilla. Top with a drizzle of lime crema, crumbled queso fresco, chopped cilantro and pickled red onions. Finish with a lime wedge squeeze.

Sauces & Extras

Make Lime Crema

In a small bowl combine 1/2 cup sour cream or Mexican crema, 2 tablespoons mayonnaise, 1 teaspoon lime zest and 1 tablespoon lime juice (reserve additional lime wedges for serving). Add 1 teaspoon hot sauce if you want heat. Whisk until smooth and season to taste with 1/4 tsp salt. Refrigerate until ready to use.

Heat tortillas and finish plating: arrange three different tacos per person (one steak, one fish, one poblano-mushroom). Offer extra chipotle salsa, pickled red onions, cilantro, queso fresco and lime wedges at the table.