Taco Duo Recipe

Cook ground beef

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Add 1/2 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1 cup ground beef, breaking it up with a spatula; cook until browned, about 5–7 minutes. Drain excess fat if desired, leaving about 1 tbs of juices in the pan.

Season beef

Reduce heat to medium. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt (note: recipe lists 0.75 tsp — adjust to taste), 1/4 tsp black pepper, 2 tbs tomato paste or 2 tbs salsa, and 1 tbs lime juice. Add 1 tsp minced garlic and cook, stirring, for 1–2 minutes until fragrant and well combined. Taste and adjust seasoning. Keep warm and transfer to a bowl when done.

Prepare shredded chicken (alternative protein)

If using shredded chicken instead of beef: in the same skillet, heat 1 tbs olive oil, sauté 1/2 cup onion 2–3 minutes, add 1 tsp minced garlic and 1 cup cooked shredded chicken. Add the same seasonings and tomato paste/salsa and 1 tbs lime juice; cook 2–3 minutes until heated through and coated. Keep warm.

Prepare black beans (vegetarian option)

If making a bean taco: heat 1 tbs olive oil in the skillet, add 1/2 cup onion and sauté 2–3 minutes, add 1 tsp minced garlic, then add 1 cup cooked black beans. Mash roughly with a fork, stir in 1/2 tsp cumin, 1/2 tsp chili powder, pinch of salt and 1 tbs salsa or tomato paste; cook 2–3 minutes until warmed and saucy.

Warm 4 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred, or wrap in a damp paper towel and microwave 30 seconds. Keep wrapped to stay warm until assembly.

Lay out tortillas (2 tacos per person for a Taco Duo). Divide your two chosen proteins between the tortillas — for example, place seasoned beef in two tortillas and seasoned shredded chicken or black beans in the other two. Use approximately 1/4 cup of protein per tortilla (total ~1 cup protein fills 4 tortillas).

Top each taco with shredded lettuce (about 2 tbs per taco), shredded cheese (about 1–2 tbs per taco), diced tomatoes (1 tbs per taco), a sprinkle of cilantro (1 tsp per taco), a drizzle or dollop of sour cream (1/2 tbs per taco), and optional pickled jalapeños to taste.

Squeeze a lime wedge over each taco just before serving.

Place 2 cups of tortilla chips in a small basket or bowl and serve with 1/2 cup salsa on the side. Offer extra lime wedges.

Arrange two tacos per guest (the Taco Duo) on a plate with a portion of chips and a ramekin of salsa. Provide napkins and enjoy immediately while tortillas are warm and toppings are fresh.