3 Taco Plate Recipe

Warm tortillas

Heat a cast-iron skillet or nonstick pan over medium-high heat. Brush each tortilla lightly with about 1/2 teaspoon of vegetable oil (total ~1 tbs used for 3 tortillas). Place tortillas one at a time in the hot pan and warm 20–30 seconds per side, until pliable and lightly charred at the edges. Stack and keep covered with a clean towel to stay warm.

Arrange warmed tortillas on a plate (3 per serving). Reserve lime wedges and chopped cilantro for finishing. Spoon protein into each tortilla, then add cabbage, tomato, onion, cheese, a drizzle of sour cream or crema, cilantro and a squeeze of lime. Add hot sauce if desired.

Cook ground beef

If using ground beef: heat a skillet over medium-high heat and add 1 tsp olive oil. Add the chopped onion and cook 2–3 minutes until softened. Add the ground beef and break up with a spoon; cook until no longer pink, about 5–6 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, salt and pepper and cook 30–60 seconds until fragrant. Pour in 2 tablespoons water, reduce heat to medium-low and simmer 1–2 minutes until flavors meld and liquid reduces. Taste and adjust salt/pepper. Remove from heat and keep warm.

Prepare shredded chicken

If using shredded rotisserie or cooked chicken: shred about 8 oz. Heat 1 tsp olive oil in a skillet over medium heat, add onion and cook 2–3 minutes. Add shredded chicken, garlic, chili powder, cumin, smoked paprika, salt and pepper. Add 2 tablespoons water and stir, cooking 2–3 minutes until warmed through and slightly saucy. Remove from heat and keep warm.

Prepare toppings while protein cooks: shred cabbage finely; dice tomato and onion; crumble or shred cheese; chop cilantro; cut lime into wedges. Place toppings in small bowls for easy assembly.

For crema drizzle: if desired, thin sour cream with 1–2 teaspoons water or lime juice to make a pourable sauce. Mix hot sauce into the crema or add separately to taste.