FREESTYLE TACos

Hard Shell Taco

Elotes

Chips & Guac

Chips & Salsa

Fricado

Uncle Al

Angry Bird

Holy Kalbi

Rude Bull

Tikka

In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper and crushed red pepper (if using). Stir until evenly mixed. Set aside.

Make seasoning

Shred the cabbage or chop romaine into thin ribbons. Dice the tomato and finely dice the red onion. Chop the cilantro and slice the jalapeño if using. Cut limes into wedges. If using quick-pickled red onion, prepare it first (thinly slice 1 red onion and cover with 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt; let sit at least 15 minutes).

Prep produce

Set out sour cream/Greek yogurt, salsa, hot sauce and crumbled cheese in small bowls for easy taco assembly.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if desired. Add 2–3 tablespoons of the prepared taco seasoning along with 1/4 cup water, stir to combine, and simmer 2–3 minutes until sauce thickens. Remove from heat and keep warm.

Cook ground beef

If using chicken, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips in a single layer (cook in batches if necessary). Season with 2 tablespoons of taco seasoning and a pinch of salt. Cook until browned and cooked through, about 4–6 minutes per side depending on thickness. Add 2–3 tablespoons water near the end, stir and simmer 1–2 minutes to coat. Remove from heat.

Cook chicken

If using tofu, press it first to remove excess water, then crumble. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add crumbled tofu and spread into an even layer. Let brown undisturbed for 2–3 minutes, then stir and continue cooking 4–5 minutes. Sprinkle 2 tablespoons taco seasoning and 2–3 tablespoons water, stir and cook until the liquid is absorbed and tofu is well-coated, about 2 more minutes. Remove from heat.

Cook tofu (vegetarian option)

Warm tortillas: Heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Lay a warm tortilla flat. Spoon about 2–3 tablespoons of your chosen cooked protein into the center. Top with a small handful (about 1/4 cup) of shredded cabbage or romaine, a spoonful of diced tomato, a few pieces of diced red onion or pickled red onion, a sprinkle of crumbled Cotija, a few jalapeño slices if using, and a little chopped cilantro. Finish with a dollop (about 1 tbsp) of sour cream or Greek yogurt, a drizzle of hot sauce or salsa, and a squeeze of lime.

Repeat with remaining tortillas and ingredients. Taste and adjust with extra salt, hot sauce, or lime as desired.

Serve immediately while tortillas and protein are warm. Leftover cooked protein can be cooled and refrigerated in an airtight container up to 3–4 days. Tortillas are best used within 1–2 days if refrigerated; reheat gently before serving.

ground beef (80/20)

boneless skinless chicken breast, trimmed and cut into 1/2" strips

extra-firm tofu, pressed and crumbled

chili powder

ground cumin

smoked paprika

garlic powder

onion powder

dried oregano

salt

black pepper

optional crushed red pepper

small corn or flour tortillas

vegetable oil or olive oil

shredded green cabbage or romaine

ripe tomato, diced

red onion, finely diced

fresh cilantro, chopped

limes, cut into wedges

jalapeño, thinly sliced (optional)

sour cream or Greek yogurt

hot sauce

salsa (mild or hot)

crumbled Cotija or feta cheese

pickled red onions (store-bought or quick-pickled)

Finely dice the onion and mince the garlic. Measure spices and have tomato paste and broth ready.

Prep

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

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes.

Drain excess fat if desired (leave a tablespoon for flavor). Return skillet to medium heat. Sprinkle chili powder, cumin, smoked paprika, dried oregano, salt, and pepper over the beef and stir to coat, toasting the spices 30–60 seconds.

Stir in the tomato paste and cook 1 minute, then add 1/2 cup beef broth or water. Scrape up any browned bits from the pan, reduce heat to medium-low and simmer until mixture thickens slightly, about 2–3 minutes. Taste and adjust salt or spices.

Remove from heat and keep warm while you prepare shells. The filling should be saucy enough to cling to shells but not watery.

Choose frying or oven method. Frying yields crisp, golden shells; baking is lighter and less messy.

Pour oil into a deep skillet or medium pot to a depth of about 1 inch (about 1–2 cups depending on pan). Heat oil over medium-high to 350°F (175°C). To form the hard taco shape, use tongs to carefully lower one tortilla into hot oil. Fry 10–20 seconds on the first side until it starts to set, then flip and fold the tortilla in half with tongs, pinch the ends together and hold until it keeps shape. Continue frying, flipping occasionally, until both sides are golden and crisp, about 1–1.5 minutes total. Transfer to a paper towel–lined tray and sprinkle lightly with coarse salt. Repeat with remaining tortillas. Keep shells warm in a low oven (200°F / 95°C) on a wire rack if desired.

Frying Method

Preheat oven to 375°F (190°C). Drape tortillas over the rungs of an inverted metal cooling rack placed on a rimmed baking sheet (two tortillas per rung works). Brush or lightly spray both sides of tortillas with oil. Bake 10–14 minutes, flipping once, until crisp and golden. Remove and let cool; they will harden further as they cool.

Oven Method (healthier)

Whether fried or baked, handle shells gently and keep them warm and crisp until assembly.

Warm the seasoned beef filling briefly if needed. Fill each shell with about 2–3 tablespoons of the meat (adjust to taste).

Top each filled shell with shredded lettuce, then sprinkle shredded cheddar cheese so it begins to melt slightly from the warm meat.

Add diced tomatoes and red onion if using. Spoon a little salsa and a dollop of sour cream on each taco.

Finish with chopped cilantro and a squeeze of lime juice from the wedges. Serve immediately so shells remain crisp.

lean ground beef (80/20 or 85/15)

yellow onion, finely diced

garlic cloves, minced

vegetable oil

tomato paste

beef broth or water

corn tortillas (6-inch)

vegetable oil for frying

coarse salt

shredded iceberg or romaine lettuce

shredded cheddar cheese

diced tomatoes

diced red onion (optional)

sour cream

salsa

lime wedges

Husk the corn: remove and discard the outer green husks and the silk. Rinse the cobs briefly and pat dry. If using skewers, insert one skewer lengthwise about halfway through each cob for easier handling.

Prep corn

Preheat a gas or charcoal grill to medium-high heat, roughly 400–450°F (200–230°C). If using a stovetop grill pan, heat it over medium-high until hot and lightly smoking.

Preheat grill

Brush each cob lightly with the vegetable oil to prevent sticking and encourage even charring. Lightly salt the cobs (use about 1/4 tsp salt overall) so they pick up flavor while grilling.

Oil and season cobs

Place the cobs directly on the grill grates. Grill for 10–15 minutes, turning every 2–3 minutes so kernels char evenly. You want a mix of golden-brown and blackened spots but not completely burnt. Remove from heat and transfer to a platter to cool slightly (2–3 minutes) so you can handle them.

Grill corn

While the corn grills, melt the butter in a small saucepan or microwave until just melted. In a bowl combine melted butter and mayonnaise and whisk until smooth. Add the remaining salt and black pepper and stir to combine.

Mix butter and mayo

Working one cob at a time, use a pastry brush or spoon to coat each grilled ear evenly with the butter-mayo mixture. Immediately sprinkle or press crumbled cotija cheese all over the coated corn so the cheese sticks. Next, dust each ear with chili powder (about 1/3 tsp per ear), then squeeze fresh lime juice over the top (about 1/3 lime per ear). Finish with a sprinkle of chopped cilantro.

Assemble elotes

For extra smokiness, sprinkle smoked paprika over the finished cobs. For heat, add drops of your favorite hot sauce before or after the lime. Serve hot, with extra lime wedges, extra cotija, and chili powder available at the table.

fresh corn on the cob

unsalted butter

mayonnaise

crumbled cotija cheese (or feta)

lime

fresh cilantro, finely chopped

vegetable oil (or canola)

serving skewers (if desired)

Slice the avocados in half lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Immediately pour in the 2 tablespoons of fresh lime juice to slow browning and add brightness. Using a fork or potato masher, mash the avocados to your desired texture — smooth with a few chunks is typical for guacamole.

Prepare and mash avocados

Add the finely chopped red onion, chopped cilantro, diced jalapeño, and diced tomato (if using) to the mashed avocados. Sprinkle in the sea salt, black pepper, and ground cumin if using. Fold ingredients together gently until evenly combined. Taste and adjust seasoning, adding more salt, lime juice, or jalapeño as needed.

Add aromatics and seasonings

If desired, drizzle 1 teaspoon of extra-virgin olive oil over the surface for a silkier mouthfeel. Cover the bowl tightly with plastic wrap pressed directly onto the guacamole surface to minimize air contact and refrigerate for 10–15 minutes to let flavors meld, or serve immediately at room temperature.

Finish and rest

If using store-bought chips: transfer chips to a serving bowl and sprinkle with 1/2 teaspoon kosher salt and a light squeeze of the reserved lime half for brightness. Toss gently to distribute.

If making quick homemade chips: preheat oven to 375°F (190°C). Cut corn tortillas into 6 wedges each. Arrange wedges in a single layer on a baking sheet, brush or spray lightly with oil, and sprinkle with 1/2 teaspoon kosher salt. Bake 8–12 minutes, turning once, until golden and crisp. Cool on a rack before serving. Squeeze the lime half over chips after baking if desired.

Serve immediately: transfer guacamole to a shallow bowl, drizzle a little olive oil and sprinkle a few cilantro leaves or a pinch of chili powder as garnish if desired. Place chips alongside for scooping.

ripe Hass avocados

fresh lime juice

finely chopped red onion

finely chopped cilantro

finely diced jalapeño (seeds removed for mild)

finely diced Roma tomato (optional, seeds drained)

sea salt

freshly ground black pepper

ground cumin (optional)

extra-virgin olive oil (optional finish)

corn tortilla chips (store-bought or homemade)

kosher salt

freshly squeezed lime (for serving)

Core and roughly chop the ripe tomatoes into large chunks. Peel and finely dice the white onion to measure about 1/2 cup. Remove seeds from the jalapeño for milder heat, then finely mince; reserve seeds if you want it spicier. Finely chop the cilantro leaves and mince the garlic.

Prepare vegetables

In a medium bowl, add the chopped tomatoes, diced onion, minced jalapeño, chopped cilantro, and minced garlic. Pour in the fresh lime juice, sprinkle the kosher salt, ground black pepper, and ground cumin (if using). Stir gently to combine.

Combine and season

For a chunkier salsa leave as-is. For a smoother salsa, pulse the mixture 3–5 times in a food processor or blender until you reach the desired consistency (do not over-blend; aim for a slightly coarse texture). Stir in the olive oil if using. Taste and adjust salt, lime, or jalapeño as needed. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Adjust texture and chill

Pour the neutral oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (enough to partially submerge tortilla pieces). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small tortilla corner — it should sizzle and brown within 10–15 seconds.

Heat oil

Stack 3–4 corn tortillas and cut them into 6 wedges each (for 12 tortillas you'll have about 72 chips). Working in batches so you don't overcrowd the pan, carefully add wedges to the hot oil with tongs or a spider. Fry, turning occasionally, until golden and crisp, about 45–60 seconds per side (total 1.5–2 minutes per chip depending on size and oil temp).

Cut tortillas and fry

Use tongs to transfer fried chips to a paper towel–lined baking sheet or cooling rack. While still hot, sprinkle evenly with the 3/4 teaspoon kosher salt. Repeat with remaining tortilla wedges, allowing oil to return to temperature between batches.

Drain and season

Preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on baking sheets, and bake 8–12 minutes, flipping once, until crisp and lightly golden. Season with salt immediately after baking.

Alternative oven-baked chips

ripe tomatoes

white onion

jalapeño pepper

fresh cilantro, packed and chopped

ground black pepper

extra-virgin olive oil (optional for a silkier texture)

neutral oil for frying (canola, vegetable, or peanut)

kosher salt (for chips)

Pat the chicken thighs dry with paper towel and cut into bite-sized pieces (about 1 to 1 1/2-inch). Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Trim and cut

Peel and finely dice the onion. Peel and slice the carrot into 1/4-inch rounds. Thinly slice the celery. Mince the garlic. Pit and halve the olives if not already done.

Heat 1 tablespoon of olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and brown for 3–4 minutes per side until golden but not cooked through. Transfer browned chicken to a plate and set aside.

Brown the chicken

Reduce heat to medium, add the remaining 1 tablespoon olive oil to the pan. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Sprinkle the flour over the softened vegetables and stir for 1 minute to cook the raw flour taste. Pour in the white wine (or 1/4 cup chicken stock if not using wine), scraping the bottom of the pan with a wooden spoon to release browned bits.

Make light roux and deglaze

Return the browned chicken and any accumulated juices to the pan. Add the remaining chicken stock, bay leaf, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 18–22 minutes, or until chicken is tender and cooked through (internal temperature 165°F / 74°C).

Simmer

Remove the bay leaf and thyme sprigs. Stir in the halved green olives and lemon juice. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed. If the sauce is too thin, simmer uncovered for 3–5 minutes to reduce; if too thick, add up to 1/4 cup extra stock or water.

Finish with olives and lemon

Transfer the Fricado to a serving bowl or serve directly from the pan over steamed rice or with crusty bread. Sprinkle with chopped parsley and serve with lemon wedges on the side for extra brightness.

Leftovers keep well refrigerated for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if needed to loosen the sauce.

boneless chicken thighs

olive oil

yellow onion

carrot

celery stalk

all-purpose flour

dry white wine or extra chicken stock

chicken stock

bay leaf

fresh thyme sprigs

green olives, pitted and halved

fresh lemon juice

fresh parsley, chopped

steamed rice or crusty bread

lemon wedges

Warm the milk and water together until about 105–115°F (warm to the touch). In a large mixing bowl, stir the warm liquid with the sugar and instant yeast. Let sit 5–7 minutes until foamy. Whisk in the softened butter and the egg until combined.

Bloom yeast and combine wet

Add the flour and salt to the wet mixture. Stir to form a shaggy dough, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 5 minutes.

Add dry ingredients and knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

First rise

While the dough rises, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds. Increase heat slightly and add the ground beef, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if necessary.

Saute aromatics and brown beef

Stir in the tomato paste, Worcestershire sauce, smoked paprika, and dried oregano. Cook 1–2 minutes to bloom the tomato paste. Season with salt and pepper, then remove from heat and stir in the chopped parsley and shredded cheddar. Let the filling cool 10 minutes — it should be warm but not hot when used to fill dough.

Season the filling

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 3–3.5 oz each). Roll each piece into a ball, then flatten into a disk about 4–5 inches in diameter.

Roll and portion dough

Place about 2–3 tablespoons of the cooled beef-cheddar filling in the center of each disk. Pull the edges up over the filling and pinch to seal tightly, forming a neat pocket. Place seam-side down on a parchment-lined baking sheet, leaving space between pockets.

Fill and shape

Cover the filled pockets loosely with plastic wrap or a towel and let rise 30–40 minutes until puffy.

Second rise

Preheat the oven to 375°F (190°C). Whisk the egg and 1 teaspoon cold water to make an egg wash. Brush the tops of the risen pockets with the egg wash and sprinkle with sesame seeds if using. Bake for 18–22 minutes, until golden brown and the bottoms sound hollow when tapped.

Egg wash and bake

Remove from oven and let cool on a rack 5–10 minutes before serving. These 'Uncle Al' savory pockets are best warm and can be served with mustard, hot sauce, or a simple yogurt dip.

Freestyle Tacos