Taco Plate Recipe

Prepare aromatics

Finely dice 1/2 yellow onion and mince 2 garlic cloves. Set aside.

Cook meat

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the diced onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add 400 g ground beef (or chosen protein) and break up with a spoon. Cook until browned, about 6–8 minutes.

Season meat

Once mostly cooked through, sprinkle 1 tbs chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper over the meat. Stir to combine, reduce heat to medium-low and cook another 2–3 minutes so spices bloom. Taste and adjust seasoning if needed.

Warm tortillas

Warm mini flour tortillas just before serving: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap stacked tortillas in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos

Place two warmed mini tortillas on each plate. Divide the cooked meat among the tortillas (about 3 tortillas worth of filling per 2 tacos). Top with shredded lettuce, diced tomatoes, shredded cheese, chopped cilantro and a squeeze of lime. Add hot sauce or salsa to taste.

Rinse 1 cup long-grain rice under cold water until the water runs mostly clear. In a small saucepan, heat 1 tsp olive oil over medium heat, add rinsed rice and toast 1 minute while stirring. Add 2 cups chicken or vegetable broth and 1/2 tsp salt. Bring to a boil, cover, reduce heat to low and simmer 15 minutes without lifting the lid. Remove from heat and let rest 5 minutes. Fluff with a fork and stir in 2 tbsp chopped cilantro if using.

In a small skillet heat 1 tsp olive oil over medium. Add 1/4 small finely diced onion and sauté 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds. Add 1 cup drained & rinsed canned beans, 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper. Cook, stirring, until heated through, about 3–4 minutes. If the mixture seems dry, add up to 2 tbsp water and mash slightly with the back of a spoon for a saucier texture. Keep warm until plating.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork to desired consistency. Add 1 tbsp lime juice, 2 tbsp finely diced red onion, 2 tbsp diced tomato (if using), 1 tbsp chopped cilantro, 1/2 seeded & minced jalapeño (optional) and 1/2 tsp salt. Stir to combine and taste; adjust lime or salt as needed. Cover with plastic wrap touching the surface to minimize browning until ready to serve.

Combine 2 cups fresh fruit (cut into chunks) with 1 cup of the cold water in a blender. Blend until smooth. Strain through a fine-mesh sieve if you prefer a smooth beverage. Stir in remaining 2 cups cold water, 1 tbsp fresh lime juice and 2 tsp sugar (or honey) until dissolved. Chill or serve over ice. Adjust sweetness to taste.

Plate two tacos per guest on mini tortillas alongside a scoop of rice (about 1/2 cup) and beans (about 1/2 cup). Add a generous spoonful of guacamole. Garnish with lime wedges and extra cilantro. Serve with a glass of the prepared agua fresca and hot sauce or salsa on the side.