Soft Shell Tacos

Soft Shell Tacos

I don’t think I’ve used a packet of taco seasoning since I was a newlywed. Back in the day, I worked as a nurse on the oncology ward of our university hospital. One of my co-workers, of Mexican descent, brought in some taco meat for one of our pitch ins…and she simply seasoned it with chili powder, cumin, oregano and some salt. It didn’t have that day-glo coloring, an overload of preservatives or the weird thick sauce. This is basically a no-brainer recipe for Soft Shell Tacos…tweak it to your liking, then provide an array of your favorite toppings. We usually have tomatoes, lettuce and cheddar cheese. For company, I’d add avocados or guacamole, sour cream, diced onions and salsa. Cut back on the red pepper flakes if you’re feeding my husband…and provide some hard corn taco shells if you’re cooking for my dad.

Ingredients

  • 1 pound ground beef
  • Olive oil
  • 1 half medium onion, diced finely
  • 3 garlic cloves, minced
  • ½ bell pepper, minced
  • Scant 2 tablespoons chili powder (or more to taste)
  • 1½ teaspoons cumin
  • ⅛ teaspoon crushed red pepper flakes or cayenne pepper
  • ½ teaspoon oregano (go ahead and use Mexican oregano if you have it)
  • 1 teaspoon kosher salt or seasoning salt (more or less to taste)
  • Flour tortillas
  • Toppings of your choice (diced tomatoes, shredded lettuce, grated cheddar cheese, diced onions, avocados, sour cream, etc.)
Read the whole recipe on That Skinny Chick Can Bake