Hard-Shell Tex-Mex Taco
- Level: Easy
- Yield: 6 to 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 315
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 46
- Sodium
- 301
- Total: 30 min
- Active: 30 min
Ingredients
1 tablespoon canola oil
1 yellow onion, diced
1 teaspoon cayenne
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound ground beef
1 cup tomato sauce
2 teaspoons apple cider vinegar
6 to 8 hard-shell tacos
Shredded cheese, for topping
1 tomato, diced
1 avocado, diced
Shredded lettuce, for topping
Sliced pickled jalapenos, for topping
Sour cream, for dipping
Directions
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.