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Soft Taco Recipe

Name: My Brother's Soul Food Heavens Soft Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or ground turkey; 0.5 cup yellow onion, finely diced; 2 tsp garlic, minced; 1 tbs vegetable oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs tomato paste; 0.5 cup low-sodium beef or chicken broth (or water); 1 tbs fresh lime juice; 8 count small soft flour or corn tortillas; 2 cups shredded iceberg or romaine lettuce; 1 cup shredded cheddar or Monterey Jack cheese; 1 cup diced tomato; 1 cup diced avocado or guacamole; 0.5 cup sour cream or Mexican crema; 0.5 cup salsa or pico de gallo; 2 tbsp fresh cilantro, chopped; 2 count lime wedges; 2 tsp hot sauce (optional); 0.5 cup red onion, thinly sliced; 2 tbs apple cider vinegar; 2 tbs water; 1 tsp sugar; 0.25 tsp kosher salt

Inspired by My Brother's Soul Food Heaven

Time30m

Serves4

Make Soft Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Filling

1 lb ground beef (80/20) or ground turkey

1/2 cup yellow onion, finely diced

2 tsp Garlic, minced

1 tbs Tuscany sunflower oil

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 tbs tomato paste

1/2 cup low-sodium beef or chicken broth (or water)

1 tbs Fresh lime juice

Tortillas & Toppings

8 count small soft flour or corn tortillas

2 cups shredded iceberg or romaine lettuce

1 cup shredded cheddar or Monterey Jack cheese

1 cup diced tomato

1 cup diced avocado or guacamole

1/2 cup sour cream or Mexican crema

1/2 cup salsa or pico de gallo

2 tbsp Fresh cilantro, chopped

2 count Lime wedges

2 tsp hot sauce (optional)

Optional Quick Pickle (for extra tang)

1/2 cup Red onion, thinly sliced

2 tbs Apple cider vinegar

2 tbs water

1 tsp sugar

1/4 tsp kosher salt

Method

Taco Filling

Prep ingredients

Finely dice the onion and mince the garlic. Measure spices, tomato paste, and broth. Warm the tortillas later just before serving.

Cook aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Drain excess fat if using beef, leaving roughly 1 tablespoon fat in the pan for flavor.

Season

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices, then stir in 1 tablespoon tomato paste to add depth.

Simmer

Pour in 1/2 cup low-sodium broth (or water), scrape up any browned bits from the pan, and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes.

Finish

Turn off the heat and stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime as desired. Keep warm while you prepare tortillas and toppings.

Optional Quick Pickle

If using quick pickled onion: place 1/2 cup thinly sliced red onion in a small bowl. Add 2 tablespoons apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1/4 teaspoon kosher salt. Stir to combine, press the onion down so it’s submerged, and let sit at room temperature for at least 10 minutes (longer for more flavor). Drain before using.

Tortillas & Assembly

Warm tortillas

Warm 8 small tortillas to make them pliable: wrap stack in a damp paper towel and microwave 30–45 seconds, or heat individually in a dry skillet over medium heat 20–30 seconds per side until soft and slightly charred in spots.

Assemble tacos

Lay a warm tortilla flat. Spoon 2–3 tablespoons of the seasoned meat down the center (adjust amount to taste). Top with shredded lettuce (about 1/4 cup), 2 tablespoons shredded cheese, 2 tablespoons diced tomato, and a spoonful (about 2 tablespoons) of diced avocado or guacamole. Add a small dollop (about 1 tablespoon) of sour cream and 1 tablespoon salsa or pico de gallo. Sprinkle with chopped cilantro and quick-pickled onion if using. Squeeze a lime wedge over the top and add hot sauce if desired.

Serve

Serve tacos immediately while tortillas are warm. Provide extra lime wedges, salsa, and hot sauce at the table. Leftover filling will keep in the fridge for 3–4 days; reheat gently in a skillet with a splash of water or broth.