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When I was a kid, taco night was my favorite night of the week. It wasn’t always on a Tuesday, but we at them about once a week, I’d guess, and they were a hit every single time.
Back then, the tacos were simple — crunchy taco shells, beef seasoned with the packet of taco seasoning you get with the shells, iceberg lettuce, and taco sauce that you also get with the shells. Maybe some salsa, always shredded cheese (the pre-bagged kind, of course) and some sour cream.
These days, I still make tacos, but my “classic” version is a bit updated from that. Instead of crunchy shells, I use corn tortillas that are blistered in a skillet, Romaine lettuce, and Cholula hot sauce instead of taco sauce.
Instead of ground beef, I’ve been using Beyond
ground meat, which is a vegetarian version of beef. It’s truly the best plant based meat I’ve had, and they make other products too. I can’t decide if I like the sausages or the burgers better, but both are stellar.
For seasoning, I’m not a fan of those taco packets. They’re salty, overly processed, and usually have a stale chili flavor that is not what it should be. Instead, my go to for tacos is Los Muertos Barbecue seasoning
. It’s not a taco specific blend, but it is perfect for tacos, fajitas, or anywhere you might be tempted to use a packet. There are other good taco blends that are better than the packet, like Penzey’s version, so use what you can find. And if you just like the nostalgia of the packet, that’s okay too.
- 1 pound Beyond plant based ground beef
- 2 tablespoons taco seasoning
- Juice of 1 lime
- Corn tortillas
- Romaine lettuce, finely shredded
- Cholula hot sauce
- Shredded cheddar
- Sour cream
- In a skillet, cook the Beyond beef with the taco seasoning, breaking it up as you go. Cook until it’s not pink, and add the lime juice.
- In a cast iron skillet, heat the corn tortillas one at at time, until they are flexible and have a few black spots.
- Spoon the taco meat into the tortillas, and top with your favorite toppings. Enjoy!