Hard Shell Tacos Recipe

Warm shells

Preheat oven to 350°F (175°C). Arrange 2 hard taco shells on a baking sheet and heat for 5–7 minutes until crisp and warm. Remove and keep warm upright in a folded kitchen towel to preserve crispness.

Prepare toppings: place 1/2 cup shredded lettuce and 1/4 cup shredded cheese in small bowls for assembly. Cut lime into wedges.

Combine 1/2 cup diced tomatoes, 2 tablespoons finely diced onion, 1 tablespoon chopped cilantro, 1/2 teaspoon minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper in a bowl. Stir gently, taste and adjust salt or lime. Let rest 10 minutes for flavors to meld.

Preheat broiler or set oven to 450°F (232°C). On a rimmed baking sheet, toss 2 halved roma tomatoes, 1/4 cup quartered onion, 1 unpeeled garlic clove and 1/2 serrano or jalapeño pepper with 1 teaspoon oil (optional) and a pinch of salt. Arrange flesh side down if using broiler for better char.

Roast or broil for 8–12 minutes until tomatoes and pepper have good char and the garlic softens. Remove and let cool slightly.

Peel the garlic, then transfer roasted tomatoes, onion, pepper and garlic to a blender or small food processor. Add 1 tablespoon water, 1/4 teaspoon salt and 1 tablespoon chopped cilantro (optional). Pulse to desired texture — smooth or slightly chunky. Taste and adjust salt. If too spicy, add a squeeze of lime or a teaspoon of sugar.

Ground beef (if using)

In a medium skillet over medium-high heat add 1 teaspoon olive oil. Add 4 oz ground beef and break up with a spoon. Cook 4–6 minutes until browned. Stir in 1/2 tsp chili powder, 1/4 tsp ground cumin, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp salt and 1/8 tsp black pepper. Cook 1–2 more minutes until spices are fragrant and beef is cooked through. Drain any excess fat and keep warm.

Shredded chicken (if using)

Warm 4 oz shredded rotisserie chicken in a small saucepan over low heat with a splash of water or a teaspoon of oil and a pinch of salt until heated through, about 2–3 minutes.

Sautéed vegetables (if using)

Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add 4 oz mixed sliced bell pepper and onion. Sauté 4–6 minutes until softened and slightly caramelized. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp chili powder. Keep warm.

Place the warm hard shell shells upright on a plate. Distribute the chosen main evenly between the two shells (about 2 oz each).

Top each taco with about 2 tablespoons fresh tomato salsa and 2 tablespoons roasted tomato salsa (adjust amounts to taste).

Add about 1/4 cup shredded lettuce (divide between tacos) and sprinkle 2 tablespoons shredded cheese over both tacos.

Serve immediately with lime wedges on the side. Offer extra salsas so diners can choose fresh or roasted salsa.