Cookwith

Name: Rick Martinez-Inspired Mushroom & Dairy-Free Chicken Taco Plate
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/2 medium red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 jalapeño, thinly sliced (optional, for heat); 8 small corn tortillas; 1 ripe avocado, sliced; 1 cup shredded romaine lettuce; 1/2 cup fresh cilantro leaves; 1 lime, cut into wedges; 1/2 cup quick-pickled red onions (see step 5); 1/4 cup pepitas (pumpkin seeds), toasted

Rick Martinez-Inspired Mushroom & Dairy-Free Chicken Taco Plate

CrushedLemon1034

This vibrant taco plate draws inspiration from Rick Martinez’s love of bold, layered flavors and colorful, textural contrasts—without mushrooms or dairy. Juicy, spice-rubbed chicken is seared to a smoky char, then paired with blistered peppers and onions for a classic taquería feel. Creamy avocado, crisp lettuce, tangy pickled onions, and crunchy pepitas bring every bite to life. Served on warm corn tortillas and finished with a squeeze of lime, this dish is a fiesta of flavor and color—perfect for sharing and sure to impress. It’s weeknight-easy but celebration-worthy, and fully plant-forward minus the chicken for a simple vegan swap.

Ingredients

Instructions

In a large bowl, combine chicken thighs with smoked paprika, cumin, chili powder, oregano, garlic powder, onion powder, salt, and pepper. Drizzle with 1 tbsp olive oil and toss to coat. Let marinate for 10 minutes while you prep other ingredients.
In a large skillet over medium-high heat, add remaining 1 tbsp olive oil. Add chicken in a single layer and cook undisturbed for 3-4 minutes, then stir and cook another 3-4 minutes until browned and cooked through. Remove to a plate and tent with foil.
In the same skillet, add red onion, red and green bell peppers, and jalapeño (if using). Sauté for 5-6 minutes until softened and slightly charred. Season lightly with salt.
Warm corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
For quick-pickled red onions: Thinly slice 1/2 red onion and place in a small bowl. Cover with 1/4 cup hot water, 2 tbsp apple cider vinegar, and a pinch of salt. Let sit for at least 10 minutes; drain before serving.
To assemble: Place a warm tortilla on each plate. Top with chicken, sautéed peppers and onions, avocado slices, shredded romaine, pickled onions, cilantro, and a sprinkle of toasted pepitas. Serve with lime wedges.
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken and veggies gently in a skillet before assembling fresh tacos.