We try to do one taco night a week. Sometimes, we do this on Tuesday but often we do this on Thursday too! I find tacos make simple and amazing family dinner.
When I use beef or chorizo, my parents don’t eat with us. But, when I use shrimp, cauliflower, paneer or fish, we eat together. This recipe works for almost all proteins.
Our taco board mostly has these items but not always.
Ground meat
- Avocado oil
- ½ red onion, finely chopped
- 5-6 garlic cloves, super finely chopped
- 1 pound 80-20 ground beef (more fat is better)
- One packet of original taco seasoning (love old el-Paso)
- Cayenne pepper to taste
- Over medium heat, sauté onion in avocado oil until it’s translucent. It should take about 4-5 minutes.
- Add garlic and cook it for 1-3 minutes or until it is cooked through.
- Add ground meat and cook until meat is no longer pink.
- Add taco seasoning. I use one complete packet, but you should use it based on your taste.
- Add cayenne pepper to taste and cook until meat, spice, and everything is cooked through. In total, you will need 13-15 minutes.
Meanwhile prepare these (you can skip a few if you wish)
- Hard Shell Tacos or Roti
- Lettuce, chopped or baby lettuce
- Cilantro crema (cilantro and sour cream blitzed together, adjust the salt)
- Cheese
- Avocado
- Pico de gallo or tomato sauce
Optional but recommended
- Jalapeño
- Cilantro
- Lime
- Beans (I love refried but Matt loves black)
Dinner (+leftover lunch) under 30 minutes.
