Tacos

1 Pick a protein

• Mahi-mahi ½ lb Seared 3–4 minutes without moving, flipped, 2–3 more. Flaked in the pan.
• Chicken thighs, from the salsa verde pot A big spoonful Shredded, warmed in its sauce.
• Ground beef picadillo, leftover A big spoonful Warmed in a pan, 2–3 minutes.

2 Pick a flavor

• Green Salsa verde + cilantro A spoonful of salsa verde, cilantro leaves torn over the top.
• Pickled Escabeche + a little brine A spoonful of the jar with its brine. Crunch and acid. How to make the escabeche →
• Sweet and crisp Apple + lime + cilantro Shredded apple tossed with lime, salt, and cilantro. A slaw in thirty seconds.

You'll need

• 12 corn tortillas — two per taco
• 2 roasted chiles, in strips
• Cilantro
• 1 lime
• Oil and salt

Plus your protein and your flavor.

Make it

Tap a step when it's done.

1. TortillasWarm the tortillas directly over a flame or in a dry pan until they blister in spots. Stack them under a towel.
2. ProteinCook or warm your protein. Mahi: salt it, pat it dry, sear without moving until it lets go of the pan, then flip.
3. Two tortillas, protein, chile strips.
4. FinishYour flavor, cilantro, and lime last.

Leftovers

Leftover fish or chicken goes into tomorrow's rice bowl.