Taco Truck Recipe

Prepare and cook protein

If using ground beef: heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the ground beef and break into pieces with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat if desired. If using shredded cooked chicken: heat 1 tablespoon olive oil in the skillet and warm the shredded chicken for 2–3 minutes.

Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Cook 30–60 seconds until fragrant.

Add 1/4 cup water or broth and lime juice. Reduce heat to medium-low and simmer until liquid reduces and the spices coat the meat, about 3–5 minutes. Taste and adjust seasoning (add a pinch more salt or chili powder if desired). Keep warm.

Warm or crisp tortillas

For soft tacos: warm tortillas one at a time directly over a gas flame using tongs for 5–10 seconds per side, or heat stacked tortillas in a dry skillet for 20–30 seconds per side until pliable. For crispy shells: pour 2 tablespoons vegetable oil into a skillet over medium heat. Fry each tortilla folded (or use a taco shell mold) 1–2 minutes per side until golden and crisp. Drain on paper towels.

Keep warmed tortillas wrapped in a clean towel until serving to stay pliable.

Prep toppings

Finely dice the white onion and tomato. Chop the cilantro and shred lettuce if not pre-shredded. Cut limes into wedges and thinly slice radishes and avocado (or mash avocado into guacamole). Arrange toppings in small bowls for assembly.

Prepare sauces

If using store-bought salsa and sour cream, pour into serving bowls. If you prefer, mix sour cream with a squeeze of lime and a pinch of salt to make quick crema. Warm the salsa slightly if desired.

Build the tacos

Place a warm tortilla on a plate. Spoon about 2–3 tablespoons (or roughly 1/8 of the cooked protein) onto each tortilla. Top with diced onion, tomato, shredded lettuce, cilantro, and a sprinkle of cheese. Add sliced radishes, pickled jalapeños, and avocado or a dollop of guacamole as desired. Drizzle with salsa and sour cream or crema. Finish with a squeeze of lime and hot sauce if you like heat.

Serve immediately while tortillas are warm and protein is hot.

Serves 3–4. Leftover cooked protein can be refrigerated in an airtight container for up to 3 days. Tortillas stored at room temperature in their package for 1–2 days or frozen for up to 2 months. Reheat protein in a skillet with a splash of water or broth to refresh.