Today is apparently National Taco Day. As silly as it is that there are apparently holidays for every food one can think of, I kind of like it. Especially when it’s a food that I have no problem celebrating.
I’ve been making a lot of tacos lately, like almost every week. I’m not big on repeating recipes, so this is really strange for me. But I love this meal because it’s so fast and so easy and leaves us with leftovers. These tacos lend themselves to endless variations to the extent that it didn’t make sense to publish this post as a recipe, but instead as a list of choices. I’m sure I’ve never made them the same way twice. The time it will take to make your tacos will depend on what you choose to include in your tacos, but I find I can get them on the table (with some sort of vegetable side) in under 30 minutes. As a result, tacos are a perfect weeknight meal.
These tacos can be vegetarian or meat-eater friendly. Depending on the ingredients, they're really fast and perfect for a week night!
Ingredients
- 2 (15 ounce) cans beans, about 4 cups (I prefer pinto or black)
- or 1 pound of meat/soy meat, either ground or finely chopped
- diced canned or fresh hot peppers
- smoked paprika
- cayenne powder
- onions (or onion powder)
- garlic (or garlic powder)
- chili powder
- oregano
- salt
- cumin
- tomatoes
- shredded cheese
- thinly sliced lettuce
- sour cream or Greek yogurt
- salsa or hot sauce
- avocado/guacamole
Instructions
- Choose a Holder For Your Filling
- 12 taco shells or soft tortillas (you can do more or fewer, depending on how full you like them and how many you want to eat, but I find that a box of 12 shells works well for 2 meals for Brian and I)
- OR you could make a taco salad by placing the toppings atop a bed of lettuce
- Cook protein - If you’re using meat, it needs to be cooked through which could result in this recipe taking a bit longer. I almost always use beans, so I just cook them until they’re heated through.
- Add seasonings/flavors - A couple minutes after adding the protein to the pan, I add my seasons. I don’t really measure anymore, but I always include the ingredients I listed above. If a lack of recipe freaks you out, try this DIY taco seasoning.
- Prep other toppings - As the protein cooks, prepare your other toppings. This is when I slice my tomatoes, shred my lettuce and cheese and get out the sour cream. Check your protein occasionally and give it a good stir. If you’re still prepping fillings when your protein is done, turn the stovetop to low and continue to stir once in a while.
- Warm your tortillas - Whether you’re using hard or soft tortillas, they’ll taste better warm. Commercial tortillas include instructions for getting them ready, I usually warm my tortillas in a preheated 325 degree oven for 6-7 minutes.
- Fill, serve and enjoy!
[…] the most frequently appearing items on my menu lately has been tacos. A while back I posted this 30ish minute taco recipe and I’ve been cooking up similar dishes about twice a month since then. But last week, as I […]