Single Crispy Taco Recipe

Prepare protein

Choose beef or chicken. For beef: heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add 2 lbs ground beef and cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan. For shredded chicken: if using cooked shredded chicken (2 lbs), warm in the skillet with 1 tbs oil for 2–3 minutes until heated through.

Season and simmer

Add the finely diced onion and minced garlic to the skillet with the protein and cook for 2–3 minutes until softened and fragrant. Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper and cook 30 seconds to bloom the spices. Add tomato paste and cook 1 minute, then pour in 1/2 cup broth and 2 tbs lime juice, scraping up browned bits. Reduce heat to medium-low and simmer until the mixture is slightly thickened, about 4–6 minutes. Taste and adjust salt or lime as needed.

Crisp shells (if needed)

If shells are not fully crisp, preheat oven to 375°F (190°C). Arrange the 15 corn taco shells on a baking sheet and warm for 5–7 minutes until hot and crisp. Alternatively, heat shells in a 350°F (175°C) oven for 3–5 minutes or in a dry skillet over medium heat 20–30 seconds per side.

While the protein simmers, finish the seasoning: stir the tomato-flavored protein to ensure even coating. If mixture is too wet, simmer a minute longer. If too dry, add up to 2 tbs more broth. Remove from heat and keep covered to stay warm.

Prep toppings

While protein finishes and shells warm, shred lettuce, grate cheese, dice tomatoes and onion, chop cilantro, and portion sour cream and salsa into serving bowls. Cut limes into wedges.

Assemble tacos

To assemble a single crispy taco: hold one warm shell, spoon about 2–3 tablespoons (roughly 1.5–2 oz) of the seasoned beef or chicken into the shell. Top with about 1 tablespoon shredded lettuce, 1 tablespoon shredded cheddar, 1 tablespoon diced tomato, a sprinkle of diced onion and cilantro to taste, and 1 teaspoon sour cream or a spoonful of salsa. Squeeze a lime wedge over the top if desired. Repeat to build up to the 15-taco minimum as required by the menu (this recipe yields approximately 15 single tacos).

Serve immediately while shells are crisp. Provide extra toppings on the side so guests can customize.