As much as I’m relishing beach life right now, there are a few things I’m really starting to miss back in Austin. Of course our families and friends… the cooler fall temps all my ATX people are raving about right now… and tacos. While I do love a good California burrito, there’s really nothing that can replace a Jess Special (my fellow TacoDeli fans know the perfection that is migas and avocado wrapped in a warm corn tortilla) or a good Tacos al Pastor in my heart. When our wheels touch down in Austin next month, I can guarantee that our first stop will be Fresa’s to load up on mine and Adam’s favorite taco in the city:
The El Santo is made with their rotisserie Agave-Lime Chicken in a fresh corn tortilla with avocado, jicama, carrot, and jalapeño, combined with a cooling chipotle aioli and fresh mint. If ever there was a perfect combination, this is it.
In typical fashion, I had to create a copycat version to satisfy my El Santo cravings at home — and when I’m far from home. This recipe has been keeping me from getting too homesick for tacos, and I also love that it’s packed with crisp, fresh veggies so we can keep it in our regular rotation without it feeling like an indulgence.
Although my recipe is inspired by the flavors of the El Santo, I took some liberties to make it extra doable for quick weeknight dinners (which we’re all looking for more of, especially in this busy fall season.) When we grill these for dinner, I usually make double the amount of chicken I’ll need, so the next day for lunch I can just add my veggies, char the corn tortillas over the stove, and savor them all over again. Ditto on the veggies – chopping up jicama and carrot into little matchsticks isn’t exactly what I feel like doing at 6pm on a Tuesday, so I usually meal prep it in advance, throw some in containers in the fridge for kids to snack on, and save the rest for these tacos. They’re also ready to go when leftover taco cravings strike.
For the chipotle aioli, I love to combine a squeeze of this chipotle paste with mayo and a squeeze of lime juice, but if you can’t find it, use a scoop of the liquid in a can of chipotles in adobo… or even use a few big shakes of chipotle powder in a pinch. I love to use any leftovers on black bean tostadas, or as a dip with raw veggies, grilled shishitos, or artichokes.
On the day of our shoot, I only had cilantro on hand, so I used it. That said, whenever I make these with mint, I’m struck by the fact that the fresh mint literally makes these tacos, so do not skip it. Unless you hate mint – in which case, go for the cilantro.
Head over to my IGTV to watch me make these tacos start to finish, and I’d love to hear in the comments if you give them a try!