Taco Recipe
Your choice of shredded chicken or ground beef in a soft flour tortilla or hard corn shell with salsa, lettuce and cheese.
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Ingredients
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Protein
Tortillas & Shells
Toppings
For Chicken Option Only (optional warming sauce)
Method
If using ground beef
- 1
Brown the beef
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and cook 2–3 minutes until translucent. Add the ground beef and break it up with a spatula. Cook 6–8 minutes until no longer pink.
- 2
Season and simmer
Stir in minced garlic, chili powder, ground cumin, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 1 minute until fragrant. Add 2 tablespoons tomato paste and 1/2 cup water, scrape up any browned bits, reduce heat to medium-low and simmer 3–5 minutes until the sauce thickens and coats the meat. Taste and adjust seasoning. Keep warm on low.
If using shredded chicken
- 3
Prepare and warm chicken
If chicken is cold, place 2 cups shredded cooked chicken in a skillet with 1 tablespoon olive oil over medium heat. Add 1 tablespoon lime juice, 1/2 teaspoon salt and 1/2 teaspoon minced chipotle in adobo (optional) and toss to combine. Warm 3–4 minutes until heated through and slightly sauced. Alternatively, gently heat in microwave covered for 60–90 seconds.
- 4
Season for serving
Taste and adjust lime and salt. Keep warm until assembly.
Tortillas & Shells
- 5
Soft tortillas: Wrap 6 flour tortillas in a lightly damp clean kitchen towel and microwave on high 30–45 seconds until pliable. Keep wrapped until ready to serve.
- 6
Hard shells: Preheat oven to 375°F (190°C). Place hard corn shells on a baking sheet and warm 5–7 minutes until crisp. Remove and keep warm.
Toppings & Assembly
- 7
Prep toppings: While protein warms, shred lettuce, grate cheese if needed, chop cilantro, and cut lime into wedges. Place salsa, sour cream and pickled jalapeños in small bowls for easy serving.
- 8
Assemble tacos: For each taco, choose a warm soft tortilla or a hard shell. Spoon about 1/3 cup of the prepared protein (ground beef or shredded chicken) into each shell. Top with a heaping tablespoon of salsa, a small handful (about 1/3 cup) of shredded lettuce, and 2 tablespoons shredded cheese.
- 9
Finish and serve: Garnish with chopped cilantro, a drizzle of sour cream if using, pickled jalapeños to taste and a squeeze of lime. Serve immediately while shells are warm and crunchy or tortillas are pliable.
Notes
- 10
Portion guidance: The recipe yields about 6 tacos. Use the chicken option or beef option, not both, unless you want a mix. Adjust spice level by varying chili powder and chipotle. Store leftovers in separate containers (protein, toppings, tortillas) for up to 3 days.