Authentic Mexican Tacos

Ingredients

• 500g (1.1 lb) beef or chicken, thinly sliced 500g (1.1 lb) beef or chicken, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small corn tortillas 8 small corn tortillas
• 1 cup (240ml) salsa 1 cup (240ml) salsa
• 1 cup (240ml) guacamole 1 cup (240ml) guacamole
• 1 cup (240ml) shredded lettuce 1 cup (240ml) shredded lettuce
• 1/2 cup (120ml) chopped fresh cilantro 1/2 cup (120ml) chopped fresh cilantro
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, chili powder, paprika, dried oregano, salt, and pepper. Add the sliced meat and toss until well coated. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Heat a skillet over medium-high heat. Add the marinated meat and cook until browned and cooked through, about 5-7 minutes per side. Remove from heat and let it rest for a few minutes before slicing into thin strips.
3. 3.
   In the meantime, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
4. 4.
   To assemble the tacos, place a few slices of the cooked meat onto each tortilla. Top with salsa, guacamole, shredded lettuce, and chopped cilantro. Squeeze fresh lime juice over the filling.
5. 5.
   Serve the tacos warm with additional salsa, guacamole, and lime wedges on the side.

Treat your ingredients with care...

• Beef or chicken — For a more tender and flavorful meat, marinate it overnight in the refrigerator. This will allow the spices to penetrate the meat and enhance its taste.
• Corn tortillas — To achieve a slightly crispy texture, warm the tortillas in a dry skillet before assembling the tacos. This will also make them more pliable and easier to fold.

Tips & Tricks

• For a smoky flavor, grill the marinated meat instead of cooking it in a skillet.
• Experiment with different toppings such as pickled onions, cotija cheese, or sour cream to add variety to your tacos.
• If you prefer a spicier kick, add some chopped jalapenos or hot sauce to the filling.
• To make the guacamole extra creamy, add a squeeze of lime juice and a pinch of salt to the mashed avocado.
• Don't forget to squeeze fresh lime juice over the assembled tacos for a burst of citrusy flavor.

Serving advice

Serve the tacos on a platter, garnished with additional chopped cilantro and lime wedges. Provide extra salsa and guacamole on the side for dipping or topping.

Presentation advice

Arrange the tacos neatly on a colorful plate, allowing the vibrant colors of the toppings to shine through. Sprinkle some chopped cilantro on top for an added touch of freshness.