Tacos Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. When shimmering, add the finely chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes, stirring occasionally, until no pink remains and edges begin to brown.

Season and simmer

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook 1 minute to bloom the spices. Pour in the beef broth, scrape up any browned bits, reduce heat to medium-low and simmer 5–7 minutes until slightly thickened. Taste and adjust salt. Keep warm on the lowest heat while you prepare other components.

Marinate chicken

Toss the cut chicken thigh pieces with lime juice, minced chipotle, minced garlic, ground coriander, salt, and black pepper. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When hot, add the marinated chicken in a single layer. Cook without moving for 2–3 minutes to develop color, then stir and cook another 3–4 minutes until cooked through (internal temp 165°F / 74°C) and edges are crisped. Remove from heat and keep warm.

Sauté vegetables and beans

Heat 1 tsp olive oil in a skillet over medium heat. Add diced red bell pepper and cook 3–4 minutes until softened. Add black beans and corn, stirring to combine. Sprinkle ground cumin, smoked paprika, and salt. Cook 2–3 minutes until heated through. Remove from heat and stir in 1 tbsp lime juice. Keep warm.

Warm tortillas

Warm tortillas in a dry skillet over medium-high heat 20–30 seconds per side until pliable and slightly charred, or wrap in a damp towel and microwave 30–45 seconds. Brush or very lightly oil the skillet with 1 tsp vegetable oil if you prefer a little crispness.

Prepare toppings

Arrange shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, shredded cheese, sour cream, salsa/pico de gallo, pickled jalapeños, and lime wedges in bowls for easy assembly.

Assemble tacos

To build each taco, place a warmed tortilla on a plate. Spoon about 2–3 tbsp of desired filling (beef, chicken, or vegetarian) into the center. Top with shredded lettuce (about 2 tbsp), diced tomatoes (1–2 tbsp), a sprinkle of shredded cheese (1–2 tbsp), a few diced red onions, a spoonful of salsa, and a small dollop of sour cream. Finish with cilantro and a squeeze of lime. Repeat with remaining tortillas and fillings.

Serve

Serve tacos immediately while warm. Offer extra lime wedges, salsa, and pickled jalapeños at the table. Leftover cooked fillings can be refrigerated for up to 3 days.