1. Introduction🌮
Few things scream “comfort food” quite like tacos. They’re fun, customizable, and can turn an ordinary dinner into a mini fiesta. This recipe gives you everything you need — perfectly seasoned taco filling, fresh salsa, and creamy guacamole — so every bite is packed with flavor. Whether it’s Taco Tuesday or just a random weeknight, this dish will win over everyone at the table.
2. Ingredients (Shopping List)
Here’s everything you’ll need to make 12 tacos (serves 4 people):
For the Taco Filling:
- Ground beef or chicken – 500 g (or 1 lb)
- Olive oil – 1 tbsp
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- Taco seasoning – 2 tbsp (store-bought or homemade)
- Salt & pepper – to taste
- Water or chicken broth – ½ cup (for saucy filling)
For the Salsa:
- Tomatoes – 2 medium, finely diced
- Onion – ½ small, finely diced
- Cilantro – 2 tbsp, chopped
- Lime juice – 1 tbsp
- Salt – ¼ tsp
For the Guacamole:
- Avocados – 2 ripe
- Lime juice – 1 tbsp
- Cilantro – 1 tbsp, chopped
- Onion – 2 tbsp, very finely chopped
- Salt – ¼ tsp
- Optional: A pinch of chili flakes or diced jalapeño for a little kick
For Serving:
- Taco shells – 12 hard shells or soft tortillas
- Shredded lettuce – 1 cup
- Shredded cheese – 1 cup (cheddar, Monterey Jack, or a blend)
- Sour cream – ½ cup
3. Preparation Steps (Barney Style – Super Simple!)
- Chop your veggies: Dice tomatoes, onions, and cilantro for the salsa.
- Mash the avocados: Scoop them into a bowl, add lime juice, onion, cilantro, and salt. Mash until creamy but still a little chunky.
- Get your toppings ready: Shred lettuce and cheese, set aside in small bowls.
- Warm the taco shells/tortillas: Wrap tortillas in foil and keep warm in the oven at 150°C (300°F).
4. Cooking Instructions
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Add onions and garlic, sauté until fragrant (about 2 mins).
- Add ground meat and cook until browned, breaking it apart with a spoon.
- Sprinkle taco seasoning, stir well, then add water/broth.
- Let it simmer for 5 minutes until slightly thickened.
Pro Tip: Letting the filling simmer for a few extra minutes helps the flavors soak in and gives you that restaurant-style sauciness.
5. Serving Suggestions
- Assemble your tacos:
- Layer taco filling at the bottom.
- Top with fresh salsa, a spoonful of guacamole, shredded lettuce, cheese, and sour cream.
- Garnish: Add extra cilantro or a squeeze of lime on top.
- Side ideas: Serve with Mexican rice, refried beans, or a fresh corn salad.
6. Additional Tips
- Make it spicy: Add diced jalapeños or a dash of hot sauce to the filling.
- Vegetarian version: Swap meat with black beans or crumbled tofu.
- Make-ahead tip: Prepare salsa and guacamole up to 2 hours in advance and refrigerate.
- Extra creamy guac: Add a spoon of sour cream or Greek yogurt to your guacamole for a smooth texture.
7. Wrap-Up
Tacos are more than just a meal — they’re a fun, interactive way to bring people together. With this recipe, you get juicy taco filling, fresh salsa, and creamy guacamole all in one delicious bite. Fun fact: The word “taco” comes from Mexican silver miners in the 18th century who used the term to describe the small charges they used to excavate ore — talk about explosive flavor!
8. Nutrition (Per Taco – Approximate)
| Component | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 13 g |
| Carbohydrates | 18 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sodium | 420 mg |
(Nutrition may vary depending on toppings and tortilla type.)
9. FAQ
Q1: Can I make this ahead of time?
Yes! Cook the filling and store in the fridge for up to 3 days. Warm before serving.
Q2: Can I freeze the taco filling?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw overnight and reheat.
Q3: How do I keep taco shells from breaking?
Warm them slightly in the oven. This makes them less brittle and easier to fill.
Q4: Can I make this gluten-free?
Yes — use corn tortillas instead of flour tortillas.
Q5: How do I keep guacamole from turning brown?
Press plastic wrap directly on the surface before refrigerating to limit air exposure.
