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Restaurants›Deep Lagoon Seafood and Oyster House›Taco Of The Day (2) Recipe

Taco Of The Day (2) Recipe

Name: Deep Lagoon Seafood and Oyster Houses Taco Of The Day (2) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 300 g boneless skinless chicken thighs; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 3 tsp kosher salt; 0.5 tsp black pepper; 1 tbs fresh lime juice (for marinade); 1 cup ripe mango; 0.25 cup red bell pepper; 0.25 cup red onion; 0.5 tsp fresh jalapeño (seeded); 2 tbs fresh cilantro (chopped); 1 tbs fresh lime juice (for salsa); 0 to taste salt (to taste); 0.5 cup sour cream; 2 tbsp plain Greek yogurt; 2 tbs fresh cilantro (packed); 1 tsp fresh lime juice (for créma); 0.5 tsp lime zest; 0.5 tsp honey; 0.25 tsp salt; 1 tsp water (to thin, if needed); 2 each small corn tortillas; 1 tsp vegetable oil (for warming tortillas); 1 tsp fresh cilantro leaves (for garnish); 1 each lime wedges (to serve)

Inspired by Deep Lagoon Seafood and Oyster House

Time35m

Serves2

Cilantro lime créma & mango salsa on a corn tortilla.

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Ingredients

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Taco Filling

10.6 oz (300 g) boneless skinless chicken thighs

1 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

3 tsp kosher salt

1/2 tsp black pepper

1 tbs fresh lime juice (for marinade)

Mango Salsa

1 cup ripe mango

1/4 cup Red bell pepper

1/4 cup red onion

1/2 tsp fresh jalapeño (seeded)

2 tbs fresh cilantro (chopped)

1 tbs fresh lime juice (for salsa)

0 to taste salt (to taste)

Cilantro Lime Créma

1/2 cup Sour cream

2 tbsp plain Greek yogurt

2 tbs fresh cilantro (packed)

1 tsp fresh lime juice (for créma)

1/2 tsp lime zest

1/2 tsp Honey

1/4 tsp Celtic sea salt

1 tsp water (to thin, if needed)

Assembly & Tortillas

2 each small corn tortillas

1 tsp vegetable oil (for warming tortillas)

1 tsp fresh cilantro leaves (for garnish)

1 each lime wedges (to serve)

Method

Taco Filling

Prepare chicken

Trim any excess fat from the chicken thighs and pat dry with paper towel. Slice into 1/2-inch strips or bite-sized pieces so they cook quickly and fit well in tortillas.

Marinate

In a medium bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and 1 tablespoon fresh lime juice. Add the chicken, toss to coat evenly, and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the marinated chicken in a single layer and cook 3–4 minutes without moving, then stir and cook another 2–3 minutes until well-browned and internal temperature reaches 74°C (165°F). Remove from heat and let rest 3 minutes, then roughly chop pieces if needed.

Mango Salsa

Peel and dice the mango into small 1/4-inch cubes to yield about 1 cup. Finely dice the red bell pepper and red onion to match the mango dice. Mince the seeded jalapeño finely.

In a bowl combine mango, red bell pepper, red onion, jalapeño and 2 tablespoons chopped cilantro. Add 1 tablespoon fresh lime juice and a pinch of salt, taste and adjust seasoning. Cover and chill while you finish the rest.

Cilantro Lime Créma

In a small bowl combine 1/2 cup sour cream, 2 tablespoons Greek yogurt, 2 tablespoons packed chopped cilantro, 1 teaspoon lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon honey and 1/4 teaspoon salt.

Whisk until smooth. If the créma is too thick for drizzling, add up to 1 teaspoon water and whisk again to reach a pourable consistency. Taste and adjust lime or salt as needed.

Assembly & Tortillas

Warm the 2 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 30–45 seconds per side until pliable and lightly charred. Alternatively, brush each with 1 teaspoon vegetable oil and warm in the skillet for 20–30 seconds per side. Keep warm wrapped in a clean towel.

Assemble tacos: place each warm tortilla on a plate. Divide the cooked chicken evenly between the two tortillas (about 150 g chicken per taco). Spoon 1/2 cup mango salsa total across both tacos (about 1/4 cup per taco). Drizzle about 1.5–2 tablespoons cilantro lime créma over the top of both tacos (roughly 3/4–1 tablespoon per taco). Garnish with fresh cilantro leaves and serve with lime wedges.

Serve immediately while hot. Leftover components (salsa and créma) can be refrigerated up to 3 days; reheat chicken gently before assembling.