Taco Box Lunch Recipe

Cook the protein

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 250 g ground beef or shredded chicken and cook, breaking up meat if using beef, until browned and cooked through, about 5–7 minutes for beef (3–4 minutes if pre-cooked chicken).

Stir in 1.5 tbs taco seasoning and 2–3 tbs water, reduce heat to medium-low and simmer 2–3 minutes until the seasoning coats the meat and moisture is mostly absorbed. Taste and adjust salt if needed. Remove from heat and squeeze 1/2 lime over the meat; stir to combine.

Warm the tortillas: stack the 2 tortillas and warm in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly toasted, or microwave wrapped in a damp paper towel for 20–30 seconds.

Assemble tacos: place warm tortillas on a flat surface. Divide the cooked seasoned meat between the two tortillas. Top each with shredded iceberg lettuce (about 1/2 cup total) and 1/4 cup grated cheddar cheese (divide evenly). Garnish with a few cilantro leaves if desired.

Combine 1 cup finely diced tomato, 3/4 cup finely diced seeded cucumber, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, and optional 1/2 tsp minced green chili in a bowl.

Add 1 tbs lemon or lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning. Keep chilled until packing; drain any excess liquid before placing into the taco box so tacos don't get soggy.

Portion: divide the kachumber into a small container or place a generous spoonful beside each taco in the box (about 1/2 cup per taco box).

Place 2 cups tortilla chips into a paper bag or separate compartment of the box so they remain crisp.

Portion 1/2 cup mango or tamarind chutney into a small disposable sauce cup (or two small cups if sharing). Seal to prevent leaking and include alongside the chips for dipping or drizzling over tacos.

Final assembly: Arrange the 2 assembled tacos in the box. Add the small container of kachumber on the side, chips in a separate compartment or bag, and the sealed chutney cup next to the chips.

Include 2 cans of pop with the box. Add a lime wedge (if available) and extra cilantro leaves for garnish. Include napkins and utensils if providing to-go.

Storage and service: Hold chilled items (kachumber and chutney) refrigerated at or below 4°C until served. Serve tacos immediately or within 1–2 hours of assembly for best texture; keep chips separate until serving to maintain crunch.