Tacos Recipe

Ground Beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 lb ground beef and break up with a spatula. Cook until browned with no pink, about 6–8 minutes. Drain excess fat if necessary, return skillet to medium heat. Add 1 tablespoon tomato paste, 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Stir to coat beef, add 2 tablespoons water, simmer 2–3 minutes to thicken. Finish with 1 tablespoon lime juice. Keep warm.

Chicken

Slice 1 lb chicken breast into thin strips. In a bowl, toss chicken with 1 teaspoon chili powder, 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until cooked through and lightly browned (internal temp 165°F/74°C). Stir in 1 tablespoon tomato paste and 1 tablespoon water, cook 1 minute, squeeze 1 tablespoon lime juice over top. Remove from heat and rest 2 minutes.

Pork

Season 1 lb cubed pork shoulder with 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 1 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet over medium-high. Add pork in batches and brown on all sides, about 6–8 minutes total. Reduce heat to medium-low, stir in remaining 1 tablespoon tomato paste and 0.5 cup water, cover and simmer 20 minutes until tender and sauce reduces. Finish with 1 tablespoon lime juice.

Black Beans (Vegetarian Option)

Heat 1 tablespoon vegetable oil in a small saucepan over medium. Add 0.5 cup diced red onion and cook 2–3 minutes until softened. Add 1 cup rinsed black beans, 0.5 tsp cumin, 0.5 tsp chili powder, a pinch of salt and 2 tablespoons water. Simmer 4–5 minutes until heated through. Mash slightly with a fork for a creamier texture if desired and finish with 1 tablespoon lime juice.

Preheat oven to 350°F (175°C). Place hard taco shells on a baking sheet and warm 5 minutes. Wrap soft tortillas in foil and warm in oven 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable. Keep covered to stay warm.

While proteins cook, combine shredded lettuce, diced tomato, chopped cilantro and shredded cheddar in separate bowls for assembly. Place sour cream in a small bowl; if desired, thin with 1–2 teaspoons water and stir to make a drizzleable crema. Arrange lime wedges, sliced jalapeños and pickled red onions on a platter.

Set out both hard shells and warmed soft tortillas. Place 2–3 tablespoons of chosen protein into each shell (adjust to preference). Top with shredded lettuce, diced tomato, red onion, cheese, a dollop or drizzle of sour cream, cilantro, and sliced jalapeños or pickled onions as desired. Squeeze a lime wedge over each taco before eating.

Suggested pairings: serve with extra lime wedges, hot sauce, and a side of rice and beans.