by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 20 minutes - Assembling and Garnishing: 15 minutes - Total Time: 50 minutes - Course: Main Course - Cuisine: Mexican - Servings: 4 - Calories: 450 kcal
– Skillet – Cutting Board and Knife – Griddle or Oven – Measuring Spoons and Cups – Stirring Spoon or Ladle – Taco Holder – Cheese Grater
– 1 pound protein of choice diced – 1 packet taco seasoning – 1 cup mixed bell peppers sliced – 1 cup lettuce shredded – 1 cup cherry tomatoes halved – 1 cup cheddar cheese shredded – 1 cup guacamole store-bought – ½ cup sour cream – ¼ cup fresh cilantro chopped – 8 corn tortillas – Olive oil for cooking – Salt and pepper to taste
1. In a skillet over medium heat, add olive oil. Cook the diced protein until browned and fully cooked. 2. Sprinkle the taco seasoning over the cooked protein, stirring to coat evenly. Cook for an additional 2-3 minutes. Remove from heat. 3. In separate bowls, set up the sliced bell peppers, shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, and guacamole.
4. Heat the tortillas on a griddle or in the oven until warm and pliable. 5. Lay out the warm tortillas. Spoon the creamy protein onto each tortilla. 6. Top with bell peppers, lettuce, cherry tomatoes, and a generous sprinkle of shredded cheddar cheese.
7. Drizzle each taco with sour cream and sprinkle fresh cilantro on top. 8. Serve immediately, allowing guests to add additional guacamole or cheese as desired.