Recipe: These soft tacos are always a crowd-pleaser
Some dinners are just easy wins. Tacos are one of them.
They’re quick, customizable and always a crowd-pleaser. Whether you’re feeding picky eaters, using up what’s in the fridge, or just trying to get something satisfying on the table without too much effort, soft tacos check all the boxes.
This version is perfect for August, when it’s still warm out and no one’s in the mood to turn on the oven. The filling comes together quickly on the stovetop, and pico de gallo is as summery as it gets. Juicy tomatoes, zippy lime, a little cilantro and just enough heat to keep things interesting. It adds a freshness that store-bought salsa just doesn’t deliver.
You can use ground beef, chicken or turkey for the filling. Or skip the meat entirely and use lentils or black beans for a meatless version. But the real secret to great tacos? The pico. That mix of fresh ingredients adds brightness and balance to every bite.
Here’s a tip I always follow: add a little sugar to your pico de gallo. Just a pinch. It doesn’t make it sweet; it simply lifts the flavour of the tomatoes. That tiny bit of sugar rounds everything out and pulls the whole dish together.
This is one of those meals that is as fun to eat as it is easy to make. Set out some shredded lettuce, cheese, and a bowl of your homemade pico de gallo, which also doubles as a delicious salsa for dipping. Let everyone build their own tacos and add a side of tortilla chips for dipping. It makes for a casual, colourful dinner that is perfect for relaxed August evenings.
A few tips:
• For a meatless version, swap the ground meat for 1½ cups of cooked lentils or black beans. Sauté the onion and garlic as usual, then stir in the legumes along with the spices and water. Let everything simmer for a few minutes so the flavours come together.
• To add more heat, include the jalapeño seeds in the pico de gallo.
• Planning ahead? Leftover filling and pico de gallo keep well in the fridge. Try them in taco bowls, layered over nachos or spooned onto eggs the next morning.
Soft Tacos with Homemade Pico de Gallo
Ingredients:
For the filling:
1 tbsp. (15ml) olive oil
1 small onion, chopped
2 garlic cloves, minced
1 lb (500g) lean ground beef, chicken, turkey or cooked lentils
1 tsp. ground cumin
1 tsp. smoked paprika
½ tsp. chili powder (more if you enjoy heat)
½ tsp. salt
½ tsp. black pepper
¼ cup (60ml) water
For the pico de gallo:
3 medium tomatoes, diced
½ small sweet onion, finely chopped
1 small jalapeño (optional), seeded and minced
¼ cup chopped fresh cilantro
juice of 1 lime
½ tsp. salt or to taste
¼ tsp. sugar
For assembling and serving:
8 small flour or corn tortillas
shredded lettuce, sour cream, shredded cheese, avocado, lime wedges
tortilla chips
Instructions:
Toss the tomatoes, onion, jalapeno, cilantro, lime juice, salt and sugar in a bowl. Stir everything together and let it sit for at least 10 minutes. Taste and adjust salt to suit your preference. Cover bowl with plastic clean wrap and place in the refrigerator to chill until needed.
Heat the oil in a pan over medium heat. Add the onion and cook for a few minutes until it softens. Stir in the garlic, then add your ground meat (or lentils). Cook until browned and fully cooked through. Add the spices, salt, pepper and water. Let it simmer for a few minutes so the flavours come together.
Quickly warm tortillas in a dry skillet or wrap them in paper towel and microwave for 30 seconds to soften them.
Spoon the filling into each tortilla, add a generous scoop of pico, and pile on whatever toppings you like. Finish with a squeeze of lime. Serve with a side of tortilla chips and pico. Enjoy!
Serves 2 to 3 people.
Karen Gordon is a Food Blogger from North Vancouver who shares her recipe creations online at Karentology.com, on Instagram at @karen.tology and on Pinterest @karentologyblog
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Source: vancouversun.com