Tacos Recipe

Prepare aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the finely diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook protein

If using ground beef: add the ground beef to the skillet, break up with a spatula, and brown 6–8 minutes until no longer pink. If using cooked shredded chicken: add shredded chicken to the skillet and warm through 2–3 minutes.

Season

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add 1 tablespoon tomato paste and 1/2 cup broth. Mix thoroughly, scrape browned bits from the pan, and simmer 3–4 minutes until sauce thickens and coats the meat. Finish with 1 tablespoon lime juice. Taste and adjust salt or heat.

Warm tortillas: heat a separate dry skillet or comal over medium-high. Lightly brush each tortilla with a little vegetable oil (about 1 teaspoon total across tortillas) and warm 20–30 seconds per side until pliable and lightly charred in spots. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Assemble tacos: place about 2–3 tablespoons of the prepared protein down the center of each tortilla (amount will vary to yield roughly 8 tacos).

Top the protein in each tortilla with shredded lettuce, a spoonful of diced tomato, a sprinkle of chopped red onion, and a pinch of chopped cilantro.

Serve with lime wedges on the side for squeezing over tacos just before eating.

Finish each taco with a drizzle or dollop of sour cream or crema, a few drops of hot sauce or spoonful of salsa verde to taste, and a sprinkle of crumbled queso fresco or shredded cheddar.