Daily Taco Selection Recipe

Ground Beef

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add 1 lb ground beef and break up with a spatula. Cook 5–7 minutes until browned and most moisture evaporated. Drain excess fat if needed. Stir in 1 tsp taco seasoning (from seasoning mix) plus 1 tsp brown sugar and 2–3 tbs water; reduce heat to medium-low and simmer 2–3 minutes until sauce thickens. Keep warm.

Chicken Thighs

Cut 1 lb boneless skinless chicken thighs into 1/2-inch strips. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Season chicken with 1 tsp taco seasoning. Add to the hot skillet and cook 6–8 minutes, stirring occasionally, until cooked through and caramelized. Add 1–2 tbs water, reduce heat and finish 1–2 minutes to absorb seasoning. Remove and keep warm; slice to serve.

Crispy Tofu (Vegetarian)

Press and cube 8 oz firm tofu. Toss tofu with 1/2 tsp taco seasoning and 1 tbs oil. Heat a nonstick skillet over medium-high heat. Add tofu and cook 3–4 minutes per side until golden and crisp (about 8–10 minutes total). Sprinkle remaining taco seasoning to taste and toss. Keep warm.

Combine 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a small bowl and mix well. Use seasoning as directed in each protein recipe. Store leftover seasoning covered for future use.

Warm tortillas: Heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little oil or cooking spray and warm 20–30 seconds per side until pliable and slightly charred in spots. Stack wrapped in a clean towel to keep warm (or keep under low oven heat at 200°F/95°C).

Assemble tacos: Place 2–3 tablespoons of chosen protein in the center of each warmed tortilla. Top with shredded cabbage (about 2 tbsp), a sprinkle of diced onion (about 1 tsp), diced tomatoes (1–2 tbsp), sliced radish (2–3 slices), cilantro (1 tbsp), and crumbled cotija (1 tsp). Add a dollop (1 tbsp) of sour cream/crema and a squeeze of lime. Offer hot sauce and pickled jalapeños on the side.

Prepare fresh toppings: Shred cabbage, dice onion and tomatoes, slice radishes and chop cilantro. Place in small bowls for service. Crumble cotija and portion sour cream/crema into a squeeze bottle or small bowl. Have lime wedges and hot sauce available for guests to finish their tacos.