Lunch Tacos Recipe

Ground beef

Heat a skillet over medium-high heat. Add the 0.25 lb ground beef and break up with a spatula. Cook 4–6 minutes until browned. Sprinkle with 0.5 tsp chili powder, 0.25 tsp cumin, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp salt, and 0.125 tsp black pepper. Stir and cook 1–2 more minutes until spices are fragrant and beef is cooked through. Add 1 tsp lime juice, stir, then remove from heat and keep warm.

Shredded cooked chicken

If shredded chicken is cold, warm in a small skillet over medium with 1 tsp water, cover and steam 2–3 minutes until hot. Toss with 0.25 tsp chili powder and a pinch of salt to match the taco seasoning profile. Keep covered and warm.

Grilled chicken

Heat a small skillet or grill pan over medium-high and add 1 tsp vegetable oil. Season 2 oz thinly sliced grilled chicken with a pinch of salt, 0.25 tsp chili powder and 0.125 tsp cumin. Sear 1–2 minutes per side until warmed through and lightly charred. Remove and let rest 1 minute, then thinly slice if needed.

Steak

Pat steak slices dry. Heat a skillet over high heat with 1 tsp vegetable oil. Season 2 oz steak slices with salt and pepper. Sear 30–45 seconds per side for thin slices until browned but still tender. Remove and let rest 1 minute, then slice thinly against the grain.

Warm the 2 tortillas or taco shells. For corn/flour tortillas: heat a dry skillet over medium-high and warm each side 20–30 seconds until pliable (brush with 1 tsp oil for crisp edges if desired). For hard shells: warm in a 350°F oven 3–4 minutes or in a skillet 1–2 minutes until crisp. Keep warm wrapped in a clean towel.

Assemble tacos: divide your chosen proteins between the 2 tortillas (about half of the prepared protein per taco). Top each with up to two chosen toppings (pick from cilantro, onion, lettuce, cheese). Squeeze lime wedge over tacos and add optional condiments (sour cream, salsa) as desired.

Warm 0.5 cup cooked rice in microwave or in a small pot over low heat with a splash of water for 1–2 minutes until hot. Warm 0.5 cup beans in a small pot over low heat, stirring until heated through (about 2–3 minutes). Stir 1 tsp chopped cilantro into rice or beans if using.

Plate the 2 tacos with the warmed rice and beans on the side.

Prepare toppings: chop 1 tbsp cilantro and finely dice 2 tbsp onion if using. Shred 0.25 cup lettuce and measure 0.25 cup cheese. Distribute chosen toppings over assembled tacos (maximum two types).

Serve with 2 tsp sour cream and 1 tbsp salsa or hot sauce on the side, letting diners add to taste.