We demonstrated that making your own tacos from scratch—even the corn tortillas—is a lot easier than you might have thought. First, we walked you through the process of making tinga de pollo, or shredded chicken tacos. We cooked the chicken in a deeply-flavored sauce of chiles, tomatoes, and spices and served the chicken tacos with escabeche, the quick-pickled onion and carrot condiment that adds bright, briny heat to all sorts of Mexican fare. We also showed you how to make crispy shrimp tacos with melted cheese to feed the family (or a small crowd). The dish came together quickly, relying on a quick cooked salsa and a hot oven to make multiple tacos in just minutes.