There was always something so special about tacos growing up. Maybe it’s because we didn’t have them too often, but it always felt like such a treat; a fiesta, if you will. Surprisingly, for something kids enjoy so much, they are quite healthy! I pride myself in making the best spice mix for tacos. Keep reading, you’ll be able to make it too!
I’m a minimalist taco consumer. I don’t like a whole lot in my tacos. I keep it simple, and load up on the meat. After all, it’s the main event.
Why is this recipe for 5 people when I’m just cooking for myself? I like to have leftovers when I cook. One cleanup, one block of effort, and you can have 4 meals. The nice thing about this taco meat is that it’s multipurpose. Tired of eating leftover tacos? No problem, layer it into a lasagna (oh goodness, this is my favourite thing to do). Or, wrap it into puff pastry and bake it for a delicious appetizer.
I’ve mentioned before that I didn’t have much exposure to beef; eating or cooking, so I didn’t know much about what kind of beef to pick at the grocery store. I learned something new on this particular trip: if you want to cook with less oil or no oil, pick the ground beef with more fat! For everyone who doesn’t eat beef, ground chicken or ground turkey tacos will also work beautifully with this spice mix. I make my taco meat with zero oil.
Here’s a little bonus – I’m not big on messy food (I know people say that it’s half the fun), but for me, I see it as twice the cleanup. While this recipe is definitely for tacos, I roll all the tacos I’ve ever made like a burrito. No muss, no fuss. It’s wrapped so tightly, that no bit goes uneaten. Isn’t that the point?
Here’s how I do it:
Step One: Line all the ingredients together on the tortilla
Step Two: Pinch the sides together
Step Three: Roll the bottom up as you’re tucking the taco stuffing tight towards the bottom
Step Four: Tuck the bottom flap under the taco stuffing and continue rolling
- 1 pound ground beef (use chicken or turkey instead, if you wish!)
- 1 tablespoon chili powder
- ½ teaspoon sea salt
- 1 teaspoon chili pepper flakes
- 1 teaspoon lime juice
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- 1 teaspoon cracked pepper
- 1 tablespoon tomato paste
- ¼ cup panko bread crumbs
- In a bowl, mix together all ingredients except for panko bread crumbs
- Let sit for 5 minutes and then heat a large pot on the stove. Add beef to pot and use a wooden spoon to "scramble" meat and evenly distribute heat
- Once meat has browned and crumbled, add in panko (the panko dries out the mixture a little without having to drain all the fat)
- Drain remaining fat and let meat sit on low heat for a few minutes as you prepare tortillas and other ingredients