Tacos

Dice onion and mince garlic. Shred or chop lettuce into bite-sized pieces. Dice tomatoes. Shred cheese if not pre-shredded. Chop cilantro and cut lime into wedges. Have all toppings and sauces in small bowls ready.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp towel and microwave for 30 seconds. Set aside in a clean towel to keep warm.

Heat oil in a large skillet over medium-high heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Add your chosen protein to the skillet. If using ground meat, break it apart with a spoon and cook until browned (5–7 minutes for ground beef). For diced or shredded proteins, cook until heated through (3–5 minutes). If using beans or jackfruit, warm gently for 2–3 minutes.

Sprinkle taco seasoning (or cumin blend) over the protein and stir to coat evenly. Add water or broth and simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.

Lay a warm tortilla on your work surface or plate. Add 2–3 tbsp of seasoned filling in the center. Layer with lettuce, tomato, cheese, and a small dollop of sour cream or crema.

Sprinkle with fresh cilantro (if using) and drizzle generously with your chosen salsa or hot sauce. Serve immediately with lime wedges for squeezing over the top.