Taco Beef Or Chicken Recipe

Marinate protein

If using chicken: toss diced chicken thighs with 1 tbsp olive oil, 2 tbsp lime juice, 2 tsp minced garlic, 1 tsp salt and 1 tsp black pepper in a bowl. Let sit 15–30 minutes (or refrigerate up to 2 hours). If using ground beef: combine the same olive oil, lime, garlic, salt and pepper and mix into the beef just before cooking; no extended marinating needed.

In a small bowl, whisk together 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp ground coriander, 1 tsp crushed red pepper flakes and 1 tsp brown sugar. Set aside.

Sauté aromatics

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil (if you marinated chicken, use the oil left from marinade; otherwise add fresh). Add the finely chopped medium onion and sauté 4–5 minutes until softened and translucent. Add the 1/2 cup chopped green bell pepper (if using) and cook 2–3 minutes more until slightly softened.

Brown the protein

Push the vegetables to the side and add the protein. If using ground beef: add beef in a single layer and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. If using marinated diced chicken: spread chicken pieces in the pan and cook without moving for 2–3 minutes to develop color, then stir and continue cooking until cooked through, about 6–8 minutes total.

Add seasoning and liquids

Reduce heat to medium. Stir in 1 tbsp tomato paste until combined. Sprinkle the prepared taco seasoning over the protein and vegetables and stir for 30–60 seconds to toast the spices. Pour in 1/2 cup broth and 1/4 cup water, scraping up any browned bits from the bottom of the pan. Simmer gently 3–5 minutes until sauce reduces slightly and coats the meat. Taste and adjust seasoning with more salt, pepper, or lime if needed.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven 8–10 minutes. Alternatively, microwave stacked tortillas wrapped in damp paper towel for 30–45 seconds.

Assemble tacos: divide the cooked taco meat among 8 tortillas (about 2 oz meat per taco). Top each with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, sliced avocado or guacamole, and chopped cilantro. Serve with lime wedges and hot sauce on the side.

Storage: refrigerate leftover cooked meat in an airtight container up to 3–4 days or freeze up to 3 months. Reheat gently in a skillet with a splash of water or broth.