Cookwith

Name: Rick Martinez-Inspired Chicken Taco Plate (Mushroom & Dairy Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 jalapeño, thinly sliced (optional, for heat); 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 8 small corn tortillas; 1 cup shredded romaine lettuce; 1 cup diced tomatoes; 1 ripe avocado, sliced

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

miradugm

This taco plate, inspired by Rick Martinez’s bold, layered flavors, delivers a vibrant, dairy- and mushroom-free feast. Smoky, juicy chicken thighs are marinated and seared for maximum flavor, then paired with fresh garnishes that add crunch and brightness. Each bite balances the warmth of spices, the tang of lime, and the creamy richness of avocado. The colorful array of toppings—lettuce, tomatoes, jalapeños, and cilantro—makes for a visually stunning, Instagram-worthy plate. With no dairy or mushrooms, this dish is approachable for many diets, yet still delivers the craveable, street-taco spirit that Rick Martinez is famous for.

Ingredients

Instructions

In a medium bowl, combine olive oil, smoked paprika, cumin, coriander, oregano, chili powder, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 15 minutes (or up to overnight in the fridge).
Heat a large skillet over medium-high. Add chicken thighs and cook 5–6 minutes per side, or until deeply browned and cooked through. Remove from pan, let rest 5 minutes, then slice into strips.
In the same skillet, add the sliced onion and a pinch of salt. Sauté until softened and lightly caramelized, about 5 minutes. Add garlic and jalapeño, cook 1 minute more. Remove from heat.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
Assemble each taco: Layer sliced chicken, sautéed onions, lettuce, tomatoes, and avocado on tortillas. Sprinkle with fresh cilantro and squeeze lime wedges over the top.
Serve immediately with extra lime wedges and any remaining toppings on the side.