Freestyle Tacos Recipe

Make seasoning

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.

Prep produce

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).

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

Cook ground beef

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 chicken

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 tofu (vegetarian option)

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.

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.