Smoky Tex-Mex Street Tacos

Allergens

Gluten, Dairy

Ingredients

• 12 small corn tortillas
• 1 lb ground beef or chicken (for a vegetarian option, use crumbled tofu)
• 1 packet taco seasoning
• 1 cup shredded cheese (Monterey Jack or Cheddar)
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 cups shredded lettuce
• 1 cup pico de gallo
• 1/2 cup sour cream
• 1 avocado, diced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers, cooking until softened, about 5 minutes. Remove from skillet and set aside.
2. Add ground meat or crumbled tofu to the same skillet. Cook until browned, then add taco seasoning and cook according to package instructions.
3. Warm the corn tortillas in a separate skillet or directly over an open flame, turning frequently.
4. To assemble tacos, place a small amount of cooked meat on each warm tortilla. Top with sautéed vegetables, cheese, lettuce, pico de gallo, sour cream, avocado, lime wedges, and fresh cilantro.
5. Serve immediately and enjoy!

Chef’s Insight

Don't be afraid to get creative with your toppings - consider adding pickled jalapeños, sliced radishes, or even grilled corn for extra flavor.

Notes

For a more authentic experience, serve these tacos with a cold beer or refreshing margarita.