You are engulfed in taco-y goodness.
Tacos are standard fare at my house. They’re quick, tasty, relatively healthy, speedy, inexpensive, fast…did I mention they can be made in under 15 minutes?
Anyone who’s gone down the ethnic food aisle at their local grocery store has seen the wall of yellow Old El Paso boxes and packets lurking in the Mexican section. While I’ve got nothing against their shells (personally, I prefer Del Monte whole grain shells), their Taco Seasoning packets are ridiculously overpriced grab bags of mystery spices. Why pay for something you likely already have in your pantry at home? Use of this recipe will grant you a +10 to Ingenuity, +5 to Frugality, and a +20 to Deliciousness.
2 tsp. Chili Powder (even better when you use your homemade batch)
1.5 tsp. Paprika (I like the Smoked Spanish variety)
1 tsp. Onion Powder
1/2 tsp. Sea Salt
1/2 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1/2 tsp. Oregano (the Mexican style is tasty here)
Cayenne Pepper (to taste)
Freshly Ground Black Pepper (to taste)
2/3 cup Water
1 lb Protein (beef, chicken, pork, tofu – it’s all good)
1 package Taco Shells
Fixins (MUST CONTAIN CHEESE)
Combine the spices and set aside. Brown your protein over medium heat and drain (if you’re using meat). While your protein is cooking, get your taco shells crisping in the oven as per the package directions and complete the cutting or shredding of your fixins.
Add the water to your protein along with the spices and simmer for 3-4 minutes, or until the liquid has reduced by approximately half. Pull it off the heat, and start assembling (mix the leftovers with scrambled eggs the next morning for a kick-ass breakfast burrito)!