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Muchos Tacos Recipe

Name: Mesita Garden Citys Muchos Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1.5 cups shredded chicken (cooked); 1.5 cups ground beef (cooked and seasoned); 1.5 cups sliced carne asada or grilled steak; 1.5 cups cooked seasoned shrimp; 1.5 cups seasoned black beans (optional vegetarian); 10 count small corn or flour tortillas; 2 tbs vegetable oil or neutral oil (for warming); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups shredded green cabbage or lettuce; 1 cup diced tomatoes; 0.5 cup diced white or red onion; 0.5 cup chopped fresh cilantro; 2 count lime wedges; 0.5 cup sliced radishes (optional); 0.5 cup sour cream or Mexican crema; 1 cup salsa roja or pico de gallo; 0.5 cup crumbled queso fresco or cotija; 0.25 cup pickled jalapeños (optional); 0.5 cup pickled red onions; 2 tbs hot sauce; 1 cup chopped avocado or guacamole

Inspired by Mesita Garden City

Time40m

Serves10

10 Tacos of Your Choice

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Ingredients

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Taco Proteins & Fillings (choose one or mix)

1 1/2 cups shredded chicken (cooked)

1 1/2 cups ground beef (cooked and seasoned)

1 1/2 cups sliced carne asada or grilled steak

1 1/2 cups cooked seasoned shrimp

1 1/2 cups seasoned black beans (optional vegetarian)

Tortillas

10 count small corn or flour tortillas

2 tbs vegetable oil or neutral oil (for warming)

Taco Seasoning (for proteins if needed)

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Toppings — Fresh

2 cups shredded green cabbage or lettuce

1 cup Diced Tomatoes

1/2 cup diced white or red onion

1/2 cup chopped fresh cilantro

2 count Lime wedges

1/2 cup sliced radishes (optional)

Toppings — Sauces & Cheese

1/2 cup sour cream or Mexican crema

1 cup salsa roja or pico de gallo

1/2 cup crumbled queso fresco or cotija

1/4 cup pickled jalapeños (optional)

Optional Add-ins & Garnishes

1/2 cup pickled red onions

2 tbs Hot sauce

1 cup chopped avocado or guacamole

Method

Prepare Proteins

Season and heat protein

If you are starting from pre-cooked proteins (shredded chicken, cooked ground beef, steak slices, shrimp, or seasoned black beans), place 1.5 cups of your chosen protein in a skillet over medium heat. Add 1 teaspoon of the taco seasoning mix (combine all taco seasoning spices in a small bowl) per 1.5 cups if the protein needs extra flavor. Add 1 tablespoon of oil if the protein is dry. Stir and heat until hot and fragrant, about 3–5 minutes. For raw proteins: cook fully first (ground beef 8–10 minutes until no pink, shrimp 2–3 minutes until opaque, steak 3–5 minutes per side to desired doneness, chicken cook until internal temperature 165°F/74°C) then toss with 1 tsp taco seasoning per 1.5 cups and 1–2 tablespoons of water to distribute flavors, simmer 1–2 minutes.

Seasoned black beans option

If using black beans: drain and rinse 1.5 cups beans, add to skillet with 1 tsp taco seasoning, 2 tablespoons water, and 1 teaspoon oil. Mash slightly with a spoon and simmer 3–4 minutes until warmed and slightly saucy.

Warm Tortillas

Heat a large nonstick skillet or griddle over medium heat. Lightly brush each tortilla with a thin layer of oil or spray. Warm tortillas in batches 20–30 seconds per side until pliable and lightly browned in spots. Keep wrapped in a clean kitchen towel or in a covered container to stay warm while you finish tacos.

Assemble Tacos

Lay out 10 warmed tortillas. Divide the heated protein evenly among the tortillas (about 1.5 cups total will be ~3 tablespoons per taco; adjust if mixing proteins).

Top each taco with shredded cabbage or lettuce (about 1–2 tablespoons), a spoonful of diced tomato and onion, and a sprinkle of chopped cilantro.

Add 1–2 tablespoons salsa or pico de gallo to each taco, a dollop (about 1 teaspoon) of sour cream or crema, and a sprinkle (about 1 tablespoon) of crumbled queso fresco or cotija.

Garnish as desired with sliced radishes, pickled jalapeños, pickled red onions, or avocado. Squeeze a lime wedge over each taco and serve immediately.

Make-Ahead & Serving Tips

Proteins can be cooked and kept warm in a covered pan or crockpot. Chop toppings in advance and store separately. Warm tortillas just before serving for best texture. Offer lime wedges, hot sauce, and extra salsa at the table so guests can customize their tacos.