Originally from Mexico, tacos are made with warm, soft corn tortillas and have a meat and veggie filling.  These hand-held foods are customizable and can be loaded up with your favorite toppings! 

Yield:  4-6 tacos

Ingredients

1 tablespoon oil

1/4 cup diced onion

2 tablespoons diced sweet peppers

½ jalapeno 

1/2 pound ground or sliced meat of choice, refried, pinto, or black beans or 1 head riced cauliflower, riced (aka pulse in a food processor)

1 clove garlic, minced or pressed

6 small corn tortillas (or flour if you like)

Chosen spice combination:  

Latin:  1/2 tsp each chili powder, garlic powder, paprika, cumin, oregano

Middle Eastern:  1/2 tsp each cumin, corriander, sumac, oregano, thyme

East African:  1/2 tsp each corriander, cumin + 1/4 tsp each cinnamon, tumeric, cloves, ginger

½ teaspoon each salt and pepper

1 tablespoon flour (or omit for gluten free)

½ cup water

lemon or lime juice for acid

Optional toppings

Avocado slices

Cilantro

Minced onion

Thinly sliced radish

Instructions

1. Measure out all of your spices into a bowl with the meat or beans (or cauliflower) and garlic. 

2. Heat a skillet over medium heat. Add oil. When it is hot and shimmering, add the onion (and peppers if using). Cook until tender. 

3. Add the meat or beans (or cauliflower) and garlic. Stir and break up the meat as it cooks.

4. When the meat has browned, add the spices, salt, pepper, flour, liquid, and acid.

5. Bring skillet back to the boil. Stir and simmer until sauce thickens. Taste for flavor and adjust as needed. Remove from heat.

6. Warm tortillas in the microwave for 30 seconds.

7. Fill with your favorite toppings

Notes

1. Before beginning:  Clean your work surfaces, start your hot, soapy dishwater, and assemble all of your ingredients and equipment.

2. This recipe is great (and more portable) when used as a burrito filling.  Use a large, 10" warm flour tortilla.

3. Do you have sour cream or salsa handy?  Use as a garnish!