If you follow me on instagram, you probably know that I take Taco Tuesday seriously. Not really, but I do love tacos. My mom used to make something like this when I growing up. But a few years ago, I stopped buying taco kits and started making my own seasonings. Its so much better. And I can control the sodium content and there is no secret high fructose corn syrup, etc.
No I’m not claiming that these are authentic Mexican tacos, but I promise you that they are YUMMY! Tried and true! I intend to make a video for the guacamole– so stay tuned.
Anyway, this recipe is SUPER simple– as all of my recipes are. Enjoy!
Dine With Dani Tacos (serves 4)
[please read the entire recipe before you shop and again before you begin cooking]
3 tbsp taco seasoning (see large batch recipe)
2 tbsp olive oil
½ white onion diced
1 minced garlic (or one tbsp from the jar)
1 bell peppers diced (optional)
1- 1.25 lb ground beef (90% lean or more)
1 tsp salt (to taste)
corn taco shells [3 per person]
arugula [to taste– just a few leaves per taco]
shredded cheese [to taste– likely a tbsp per taco]
sour cream [to taste– likely a tsp per taco]
salsa [to tast– likely a tbsp per taco]
cilantro [to taste] (chopped fresh or dried)
guacamole [to taste– likely a tsp per taco]
Taco Seasoning (large batch):
1-cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup red pepper flakes
¼ cup dried oregano
½ cup paprika
¼ cup cumin
⅛ cup course sea salt (to taste)
⅛ cup course black pepper grinds (to taste)
[dry whisp together in a bowl, store in a resealable container, will last forever!]
Dice one half a white onion (and 1 garlic clove, optional: one bell pepper)
In a pan heat 2 tbsp of olive oil on medium heat.
Saute the diced onion (and optional whole bell pepper)
Preheat oven on 350 degrees.
Once onions are translucent (and peppers softened) add a tablespoon of minced garlic
When garlic is fragrant and toasted, add 1 lb of ground beef.
Salt the beef (onion, pepper, garlic mixture) to taste while still pink.
Raise heat to high and brown ground beef constantly moving around with the spatula (or spoonula) .
When beef is brown, turn off heat and stir in 3 tbsp of the DineWithDani taco seasoning.
On a baking sheet, arrange shells in an overlapping pattern and heat in the oven for five minutes.
IF your beef was less than 90% lean, drain off half of the liquid fat.
Cinco de Mayo is not the only day you should celebrate with Margaritas. There is actually a NATIONAL MARGARITA DAY! I’m in!!
Some people struggle with making good margaritas. Here are some tips from the good people at Herradura Tequila so you can ditch the poorly made margaritas. And remember to say goodbye to artificial lemon juice.
1. Avoid cheap tequila – If you are going to get serious about margaritas, you’ll need to invest in high-quality tequila. The key is being 100% agave, which means no additional sugars were added during fermentation process. Casa Herradura has been crafting 100% agave tequila since 1870 using traditional production methods. Use Herradura Silver for a taste of sweet, mild cooked agave notes with a touch of oak.
2. Use real lime –using real lime juice is just as important. Avoid the artificial lime plastic ball, or any prepackaged sour mix and buy real limes. Limes are not expensive and they last a long time. This will make a big difference!
3. Get the orange stuff –Triple sec is key! This orange flavored liquor is sweet and it’s made from dried orange peels. You can substitute with blue curacao to make a blue margarita if you are feeling adventurous.
4. It’s all about the measurements – The basic ratio measurement of a margarita is 2:1:1 which means two part tequila, one part of triple sec and one part lime juice. This will always depend on how strong you like your tequila so feel free to experiment with it.
Taqueria del Sol is true to its name. It is a taqueria, which is the Spanish word for a place that serves tacos.
And at Taqueria del Sol you will find only 5 tacos, 3 enchiladas, a handful of sides and endless margaritas. And depending on the location and hour of day, there could be a line out the door.
How does a place with such a limited menu have such a loyal following? They’ve perfected the few items that they offer. The fish taco is simple; lightly breaded, fried, served with jalapeno tartar sauce and pickled jalapeno slices. No slaw, no guacamole, nothing fancy to ruin it. Just a good old fashioned flour tortilla taco! The same description fits everything on the menu. No frills, just good ingredients resulting in good food!
My favorites are the fish taco, the shrimp and corn chowder, the chicken enchilada with pork green chili sauce. What does Dani love MOST? The price. With tacos under $2.25 each, you can get one of each and still come in under budget! It’s a great lunch deal!
There are only three locations in metro-Atlanta and one in Athens, so you may find lunch there a challenge. But it’s worth the stop if you are ever in the area. Don’t be put off by the line, because it moves quickly. And remember, those people aren’t lined up for nothing!