Three Tacos Recipe
Corn soft tortilla or Flour tortilla or Hard Shell. Topped with your choice of meat and cilantro, onions or Pico de Gallo and cheese.
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Ingredients
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Tortillas / Shells
Proteins (choose one)
Seasoning for meat (for 1 lb)
Toppings - fresh
Pico de Gallo (optional)
Cheese & Extras
Method
Prepare protein
- 1
Ground beef
Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Add 1 lb ground beef and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if desired. Stir in minced garlic and cook 30 seconds. Add cumin, chili powder, smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon lime juice. Cook 2–3 minutes more to let spices bloom. Taste and adjust seasoning.
- 2
Shredded chicken
If using pre-cooked chicken (rotisserie or boiled), shred it with forks. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add shredded chicken and minced garlic; sauté 1 minute. Add cumin, chili powder, smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon lime juice. Stir to coat and warm through 3–4 minutes.
- 3
Carne asada
If using thinly sliced steak, pat dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a skillet or grill over high heat with 1 tablespoon oil. Sear steak 1–2 minutes per side (depends on thickness) until browned and cooked to desired doneness. Let rest 5 minutes, then slice thinly across the grain. Toss with 1 tablespoon lime juice and a pinch of cumin and chili powder if desired.
Make Pico de Gallo (if using)
- 4
Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon lime juice and 1/2 teaspoon kosher salt in a bowl. Stir gently, taste, and adjust salt or lime. Let sit 10 minutes to meld flavors.
Warm tortillas / shells
- 5
For corn or flour soft tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred, or wrap stacked tortillas in foil and warm in a 300°F (150°C) oven 10 minutes. For hard shells: arrange on a baking sheet and warm in a 350°F (175°C) oven 5–7 minutes until crisp.
Assemble tacos
- 6
Choose three tortillas or shells. Divide the cooked protein evenly among the three (approximately 1/3 lb per taco if using 1 lb total). Place the meat in the center of each tortilla or shell.
- 7
Top each taco with your choice of: chopped cilantro (about 1 tablespoon per taco), finely diced onion (about 1 tablespoon per taco), or 2–3 tablespoons Pico de Gallo. Sprinkle about 1/4 cup shredded cheese across the three tacos (roughly 2 tablespoons per taco). Add a dollop of sour cream or crema (1 tablespoon per taco) and drizzle hot sauce if desired.
- 8
Serve immediately with lime wedges on the side for squeezing over tacos.