Traditional Tacos Recipe
Crispy corn or soft flour tortillas filled with your choice of shredded chicken or seasoned ground beef with Cheddar, tomatoes and shredded lettuce. Served with black beans and rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas
Protein
Toppings
Sides
Seasoning
Method
Preparation of Protein
- 1
For Shredded Chicken
If using shredded chicken, ensure it is already cooked. You can use rotisserie chicken for convenience. Shred the chicken and set aside.
- 2
For Ground Beef
In a skillet, brown the ground beef over medium heat. Drain excess fat. Add taco seasoning, salt, and pepper, mixing well. Cook for an additional 5 minutes until well combined. Set aside.
Prepare Tortillas
- 3
Crispy Corn Tortillas
In a frying pan, heat oil over medium heat. Fry each corn tortilla for about 30 seconds on each side until crispy. Drain on paper towels.
- 4
Soft Flour Tortillas
Warm flour tortillas in a dry skillet over medium heat for about 20 seconds on each side until pliable. Keep warm in a clean kitchen towel.
Assemble Tacos
- 5
Take a tortilla (either crispy or soft) and layer with your choice of shredded chicken or seasoned ground beef.
- 6
Top with shredded Cheddar cheese, diced tomatoes, and shredded lettuce.
Prepare Sides
- 7
In a saucepan, heat the canned black beans over medium heat until warmed through. Season with salt and pepper to taste.
- 8
Serve cooked rice alongside the tacos.
