Training Ground

The Trifecta Taco Combo

The Trifecta Taco Combo

There is something about tacos that just makes your mouth water and seems to hit the spot. Whether you’re going for a post training taco run or a mid-day meal, freshly made tacos just seem to satisfy cravings when you’re in the mood for something different.

The only downside to tacos is you can never have just one. Three seem to be the perfect number of tacos? That’s why I combined my three favorite taco recipes to come up with The Trifecta Taco Combo.

Check them out below and next time your in the mood for tacos, try one or all three of the recipes below to satisfy you’re taco craving.


Grilled Chicken Chipotle Tacos

Ingredients for Grilled Chicken Chipotle Tacos

  • ½ cups of mayo
  • ½ cups of sour cream
  • ½ tsp garlic salt
  • Juice from one lime
  • 2-3 tbsp chopped fresh cilantro
  • 1 tbsp adobe sauce from a can of chipotle peppers in adobe sauce
  • 2 tbsp milk

Instructions To Layer Taco

  1. Mix together all the ingredients and serve over tacos.
  2. Layer tacos as follows.
    1. Warm corn tortilla
    2. Cheese
    3. Grilled chicken
    4. Avocado
    5. Creamy chipotle sauce
    6. Lettuce
    7. Salsa


Salsa Verde Shrimp Tacos

Ingredients for Salsa Verde Shrimp Tacos

  • 2 lbs of shrimp peeled and deveined (You can buy raw or cooked)
  • 2 tbsp olive oil
  • 2 tbsp blackening seasoning
  • 1 cup sour cream or plain greek yogurt
  • 2 tbsp chipotle seasoning
  • Shredded cabbage
  • Cilantro
  • Fresh lime juice
  • Small flour tortillas ( optional corn tortillas)
  • Chopped onion
  • Chopped Avocado

Shrimp Instructions

  1. Heat oil in large frying pan. Toss shrimp in blackening seasoning to coat them, before cooking shrimp in pan for 4-5 minutes.

Chipotle Aioli Instructions

  1. Mix sour cream or greek yogurt with chipotle seasoning.

At this point, we still need to create the salsa verde. Below are the ingredients and directions to create the salsa verde. Once we complete this part, we can create the tacos.

Ingredients for Salsa Verde

  • 1 ½ lbs of tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro
  • 1 tbsp fresh lime juice
  • ¼ tsp sugar
  • 2 jalapeno pepper or serrano peppers, stemmed, seeded and chopped
  • 3-5 garlic cloves

Salsa Verde Instruction

  1. Remove papery husks from tomatillos and rinse well before pan roasting.
  2. Pan roast by first coating the bottom of a skillet with a little olive oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. This takes 3-5 minutes. Then remove from heat.
  3. Then place all Salsa Verde ingredients in a blender and blend until combined together.

Instructions to Layer Taco

  1. Layer tacos as follows.
    1. Warm flour tortilla
    2. Shredded cabbage
    3. Shrimp
    4. Chipotle aioli sauce
    5. Chopped cilantro
    6. Onion
    7. Avocado
    8. Salsa Verde
    9. Fresh lime juice


Fish Tacos

Ingredients for Fish Tacos

  • 12 pieces (1.5 oz each) of mild tasting fish. (Pollock is preferred, but codfish will work too)
  • Small corn tortillas
  • Vegetable oil for deep frying. The amount will vary depending on your fryer
  • 1 cup of all purpose flour
  • 1 cup of dark beer, such as a Guinness
  • Garlic powder to taste. Start will less and add as you like.
  • Black pepper to taste. Start with less and add as you like.
  • 1 cup of white sauce
  • 3 cups finely shredded cabbage
  • 3 medium diced tomatoes
  • 1 medium onion diced
  • 1 cup of chopped cilantro
  • 2 limes cut into wedges

White Sauce Instructions

  1. Mix ½ cup of mayonnaise with a ½ cup of plain greek yogurt.
  2. Let chill in refrigerator for at least 20 minutes.

Fish Taco Directions

  1. Combine flour, garlic and black pepper together. Mix with beer and let it sit for at least one hour.
  2. Wash fish in water with a bit of salt or lime juice then try fish completely.
  3. Heat vegetable oil to 375 degrees.
  4. Vigorously whisk batter before dipping the fish in it. This will make the batter lighter and crispier.
  5. Dip fish into batter and immediately into the hot oil. Cook until golden brown, turning fish as necessary.
  6. While the fish is trying, begin warming the tortillas. The best way to do this is to heat them in a dry hot skillet. Place the hot tortillas in a tortilla warmer and keep covered.
  7. Make up the “Pico de Gallo” in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator.

Instructions to Layer Taco

  1. Layer tacos as follows.
    1. Place a warm tortilla on a plate with a piece of fish on center of tortilla.
    2. Spoon white sauce over the fish.
    3. Spoon “pico de gallo” over the fish.
    4. Add a small handful of cabbage on top.
    5. Squeeze lime juice over taco.
Jerry Teixeira
Jerry Teixeira - Author

Jerry Teixeira founded PNP Supplements as a sports performance brand based on the concept of maximizing the body’s natural functioning systems for peak performance and recovery. From training and competing for several years to studying the body, nutrition and researching supplementation, Jerry has taken a hands-on approach to all PNP Supplements formulas. A Northern California native, Jerry graduated from San Francisco State University in 2004.

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