Tacos are a favorite- here are some ideas that are easy to make and will soon become a regular.
Beef Taco
Whip up a family favorite: old-school Tex-Mex beef tacos with crispy shells, juicy seasoned beef, and everyone’s favorite toppings!
Ingredients
For the Beef Filling
- 2 pounds 90% lean ground beef
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 (8-oz) can tomato sauce
- 1 cup water
- 1 teaspoon sugar
- 2 tablespoons lime juice, from 1 lime
Shells and Toppings
16 Taco Shells (warmed according to package instructions)
Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro
Instructions
- In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour.
- Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary.
- Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately.
Chicken Soft Taco
With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado + lime wedges!
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas, warmed
- 1 cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
- Season chicken with chili powder mixture.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
