Ingredients
Scale
- 1 pound chicken thighs
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 pound pork shoulder (for carnitas)
- Seasonings: oregano, cumin, orange juice
- 1 pound fish fillets (cod or tilapia)
- Seasonings & toppings: cabbage slaw, salsa
- Vegetarian options: jackfruit, nopales, grilled vegetables, refried beans
Instructions
- For chicken tacos, brine chicken in salt water for 15 minutes.
- Marinate chicken with lime juice, olive oil, garlic, and spices for 6 hours.
- Grill chicken for 5-6 minutes per side.
- Warm tortillas and add your favorite toppings.
- For carnitas, season pork with spices, then slow cook in orange juice for 8-10 hours.
- Shred the cooked pork and enjoy in tacos.
- For fish tacos, grill or fry the fish, then top with slaw and sauce.
- Create vegetarian tacos with jackfruit or grilled vegetables, garnishing with fresh toppings.
Notes
Experiment with different toppings like pickled onions, avocado, and various salsas to customize your tacos.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Slow Cooking, Frying
- Cuisine: Mexican
- Diet: Flexitarian
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg