Happy (almost) weekend, y’all! It’s officially May, summer is right around the corner, and it’s going to get real busy, real fast. Not only is the Kentucky Derby this weekend (hi mint juleps), but Cinco de Mayo is Sunday, so of course I had to share some fun new recipes for the occasion.
How else would we celebrate a fun-filled weekend than with tacos and tequila?
I don’t think I know a single person who doesn’t love tacos. They’re easy, you can fill them with whatever you want, there are endless flavor and combination options, and there’s no fork or knife required. There’s a little taco shop downstairs from my office, and I’m pretty sure we account for a third of their business. It’s so good.
Lately I’ve been making more chicken and turkey tacos (trying to be a little healthier here), but nothing beats good beef tacos. Topped with cheese, queso fresco, avocado, sour cream… mmmm. So for my favorite tacos recipe, I splurged and went with some good beef.
When I was a kid, I loved the crunch of hard-shell tacos. But now that I’m older and a little more sophisticated, I love the texture and flavor balance of soft corn tortillas as my taco vessel. Though I will admit, I always have trouble with my corn tortillas breaking when I fold them. Warming them in a towel in the microwave helps a little, but it’s still a little messy. I guess hard-shell tacos have some benefits.
One thing I have sworn off is store-bought taco seasoning. It’s too salty for my palate, and it’s usually loaded with preservatives and things that aren’t good for you. I’ve made my own seasonings in the past, but recently I got a pouch of 80/20 Creole BBQ Rub from local barbecue smoker Nate. The flavor is incredible, and it didn’t take much for it to pack a punch. (Thanks for sharing, Nate!)
Now, an honest moment: I usually avoid tequila like the plague. Margaritas make me disgustingly sick, so I learned to just enjoy life without them. But what’s a taco post without a margarita? So I literally did it for the blog… just for y’all. You’re welcome. Fortunately, a classic margarita isn’t hard to make.
To make the margarita: add 1 oz fresh lime juice (3 large limes), 1.5 oz tequila, 1/2 oz triple sec, and 1/2 oz agave (or simple syrup) to a glass. Stir, then add ice when ready to serve. Top with Sprite or soda water if you want to lighten it up.
Anyway… now that you’ve got your margarita made, let’s make some tacos! These are my new favorite tacos. I used yellow corn tortillas (they didn’t fall apart too much!) and topped them with Greek yogurt, queso fresco, avocado, and a squeeze of lime. Next time, I’m gonna try these with shredded chicken.
Also, I know one of the spices is a little unusual… but trust me. It really takes ’em to another level.
My Favorite Tacos
- 1 pound lean ground beef (or turkey)
- 1 tsp olive oil
- 2 tbsp taco seasoning of choice your own mix, store-bought, or otherwise
- 1/2 tsp cinnamon
- 1/4 cup water
- 1 avocado
- 1 lime, cut into wedges
- Tortillas of choice
- Queso fresco
- Your favorite taco toppings
- Heat skillet with olive oil over medium-high heat.
- Add beef (or turkey) and cook halfway. Add 1 tbsp of your seasoning and finish cooking the beef until browned.
- Drain beef, and then add water, the other tablespoon of seasoning, and cinnamon. Reduce heat to low, and stir to combine.
- Warm tortillas in the microwave. Prepare toppings.
- Assemble tacos with beef and desired toppings. Garnish with lime and enjoy.