Today we’re preparing spicy chicken tacos. We’ll be pan grilling the chicken, coated in a garlic and lemon spice rub that’s pleasantly hot, but also bursting with crisp citrus notes. Fresh from the griddle, we’ll be piling the chicken onto homemade wheat tortillas with avocado, red bell pepper, and shredded lettuce.

Why I Loved Today’s Tacos

1) The Spice Rub. Easily the star of today’s show, the spice rub for the chicken steals the limelight. It’s ‘just hot enough,’ and layered with complexity without becoming overwhelming, while also managing to be crisp and fresh tasting. As a nice bonus, it would also work great on pork or steaks, or even as a dry rub for beef topped with chimichurri.

2) Hot or Cold. Today’s tacos can be made ahead of time, wrapped up tight, and then stored in the fridge overnight, making them a great make ahead lunch.

3) Ripe for Experimentation. Melted cheese, or multiple cheeses, or layering on sliced olives, or subbing in pork or beef for the chicken, are all possibilities. Today’s tacos are a great starting point for experimentation.

Ingredient Notes, Tips, and Substitutions

1) The Wraps. Today we’re using homemade wheat tortillas, which are a staple in my home. Simple to make, delicious, and supremely versatile, these are one baked good you should ‘definitely’ learn how to make if you’re serious about your at-home culinary journey. That said, why ‘wheat?’ Aren’t tortillas supposed to be made from corn? Can tortillas be made from wheat still be considered traditional? Also, why am I using leavening? Aren’t tortillas a type of unleavened bread? To start, while we’re all familiar with the tortilla, as it’s ubiquitous, it ‘can’ vary quite a lot by region. Generally speaking, tortillas ‘are’ made with a modest amount of leavening, typically baking powder, though yeast is sometimes used as well, but they are ‘never’ made ‘without’ leavening. Tortillas are ‘not’ classed as unleavened bread, contrary to popular belief. Also, it may surprise some of you, but tortillas are ‘not’ universally thin and flat. Take for example the ‘chenga’ tortillas of El Salvador, which better resemble hefty ‘pitas’ than what most people think of when they imagine tortillas. As to whether they’re made with corn or flour, the correct answer is ‘both.’ Contrary to popular (American) belief, tortillas ‘can’ indeed be flour based ‘and’ be ‘traditional’ – it just depends on ‘where’ you’re talking about. While wheat was not grown by the Mesoamericans prior to the arrival of the Spanish, flour would later become an increasingly common base for tortillas, and even the ‘most common’ base in certain areas – in particular in Northern Mexico, and in Honduras where they are used to prepare ‘baleadas.’

2) Whole Peppercorns vs Cracked Pepper vs Ground Pepper. Whole peppercorns are what we’re using today because we want the full aroma of the pepper, as well as the ‘bright’ and ‘fresh’ notes associated with the whole peppercorns. Seriously, bite into one of these, then compare it to cracked or ground pepper, and you’ll instantly see what I mean. The cracked and ground pepper is almost ‘flat’ tasting by comparison, and has very little aroma.

3) Lemon Juice. Fresher is Better. This is one recipe where I’m going to say fresh is a must. Bottled lemon juice simply isn’t as flavorful or aromatic, lacking the full ‘zest’ or ‘brightness’ of fresh lemon juice, since the juice begins breaking down chemically almost as soon as it leaves the lemon. Beyond that, the juice’s flavor is often times further diluted with preservatives.

The Mortar and Pestle – Or How I learned to love grinding my own spices

Today, most people likely recognize mortars and pestles not for their culinary application, but rather due to them constantly cropping up as one of the ‘tools of choice’ for RPG alchemists and apothecaries. From pen and paper games like Dungeon and Dragons, to fantasy epics such as the Witcher and Elder Scrolls, to historical adventures such as Kingdom Come: Deliverance, one could arguably be forgiven for thinking the mortar and pestle existed solely in the domain of fantasy tonics such as “Health Potions” or “Elixirs of Cloud Giant Strength.” I pulled that last one off a 5th edition D&D random potion generator, and have no clue what it does.

However, long before the mortar and pestle retired from our home kitchens to bask in the collective limelight of such vaunted fantasy worlds as Tamriel, Rivellon, and Medieval Bohemia (???), the mortar and pestle was arguably the humblest of culinary instruments. Predating even the working of copper, the very first metal humans mined and crafted, the mortar and pestle likely reaches back into prehistory, finding its home in the stone age. The first incarnations of the mortar and pestle were likely little more than hollowed out stone bowls paired with either a rock or stick taking the place of the pestle. Today, few mortar and pestles are quite so humble, though ‘humility’ and ‘simplicity’ are arguably, at least nowadays, part of the appeal.

On the opposite end of spectrum is the wide variety of shapes, sizes, and materials. Mortar and pestles are available in everything from granite and marble and stainless steel and brass, and seemingly every material in between.

The mortar and pestle I’m using today is a molcajete, a basalt mortar and pestle that traces its origins to ancient Mexico. Since basalt is porous, these mortar and pestles season with use over time – similar to a cast iron pan.

All right, now that we’ve covered all of that, now is time for the moment of truth. Is there anything, really, that a mortar and pestle can do that a spice grinder, food processor, or even a blender can’t? Is there any benefit to using a mortar and pestle as compared to those other items? The answer, in truth, comes down to ‘you.’ How much satisfaction do you derive out of grinding spices or pastes or even pesto by hand? Do you like the ‘seasoning effect’ derived from a basalt mortar and pestle? Therein lies the answer as to whether or not there is any benefit, because cooking is meant to be a feast for the soul as much as for the palate.

Case in point, I asked my son one afternoon why he persisted in preparing Turkish coffee, a tedious and time-consuming process for what I personally consider to be overly sweet, overly thick coffee. His response ran roughly “Because the ritual is most of the enjoyment.” I sense the same is true of mortar and pestles.

More Taco Goodness from Living the Gourmet

1) Blackened Codfish Tacos: Homemade wheat tortillas stuffed with herb blackened cod, diced avocados, and vine ripe tomatoes. The star in this recipe is the mix of herbs, featuring a Jamaican curry base mixed with turmeric, chili powder, dried oregano, and coriander. We then rub that over the cod, and set them on the griddle with butter. Simple and delicious.

2) Korean Beef Tacos: I love Korean beef, and I love tacos. And yes, I now love Korean Beef Tacos. The beef is soaked in a pear and gochujang marinade, with lots of fresh ginger and garlic. We grill the beef, and then pile it onto our homemade wheat tortillas with sliced jalapeno, tomatoes, red onion, and lettuce.

3) Greek Tacos: My answer to the question “What tacos might taste like, had they originated in Greece.” Honestly, check these out, you won’t be disappointed.

Recipe Card powered by

Not long ago I shared that I was one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you to purchase a virtual sticker to directly show your appreciation for content on my website. As a loyal supporter, you can now feel more connected and engaged with me because you have the ability to express yourself and share what my work means to you.

I have loved receiving the variety of stickers and messages you, my dear friends and readers, have sent to me over the past few months. It has been such a wonderful way to meet and connect with you all. Remember, each time you send a paid sticker, you can add a personal message along with it! Furthermore, these virtual stickers translate into direct revenue to support the work that goes into the content that you see on Living the Gourmet.

You can find the Thank with Google feature in multiple places on my site, including the sidebar or at the top and bottom of each blog post. If you try it out, let me know what you think. As always, thank you for your love and support!