Tacos Recipe

Prepare aromatics

Finely chop the onion and mince the garlic so they are ready to cook.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil.

Add the chopped onion to the hot skillet and sauté for 2–3 minutes, until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Push the onion and garlic to the side of the skillet and add the ground beef. Break it up with a spatula and cook for 4–6 minutes until browned and no pink remains.

Drain excess fat if there is more than about 1 tablespoon in the pan. Return pan to medium heat.

Stir in chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook spices with the beef for about 1 minute to bloom the flavors.

Add 1 tablespoon tomato paste and 1/2 cup water. Stir to combine, scraping any browned bits from the bottom of the skillet. Reduce heat to medium-low and simmer for 3–5 minutes until slightly thickened. Taste and adjust seasoning if needed.

Remove from heat and keep warm while you prepare shells and toppings.

Preheat the oven to 350°F (175°C) if you prefer warm, crisp shells. Arrange the hard taco shells on a baking sheet in a single layer and warm for 5–7 minutes, watching so they don't burn. Alternatively, warm shells in the oven's broiler for 30–60 seconds per side or microwave on a plate (20–30 seconds) wrapped in a paper towel for softer shells.

Shred the lettuce and grate the cheddar cheese if not already prepared.

Spoon about 2–3 tablespoons of the beef mixture into each hard shell (adjust to preference).

Top each taco with about 2 tablespoons shredded lettuce and roughly 2 tablespoons shredded cheddar cheese. Add a squeeze of lime and hot sauce or salsa to taste if using.

Serve immediately so shells remain crisp. Provide extra lime wedges and hot sauce on the side.