Mexican > Tacos > Three Tacos

Portia Tree Tacos Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 8-10 taco shells
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet
- Wooden spoon
- Serving platter

Step-by-step instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until softened, about 3-4 minutes.

2. Add ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.

3. Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes.

4. Add diced tomatoes and green chilies to the skillet and stir to combine. Cook for another 5-7 minutes, until the mixture is heated through.

5. Preheat oven to 350°F.

6. Arrange taco shells on a baking sheet and bake for 5-7 minutes, until they are heated through and crispy.

7. Spoon the beef mixture into the taco shells and top with shredded cheese and chopped cilantro.

8. Serve with lime wedges on the side.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8-10 tacos.

Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 400mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugars: 2g
Protein: 17g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- If you don't have diced tomatoes, you can use tomato sauce instead.
- Monterey Jack cheese can be used instead of cheddar cheese.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.

Variations:
- Add diced bell peppers or jalapenos to the beef mixture for extra flavor and heat.
- Use soft tortillas instead of taco shells to make Portia Tree burritos.
- Top the tacos with sour cream, guacamole, or salsa for extra flavor.

Tips and tricks:
- Make sure to drain the diced tomatoes before adding them to the beef mixture to prevent the tacos from becoming too watery.
- Use a non-stick skillet to prevent the beef from sticking to the pan.
- If you want to make the tacos spicier, add more chili powder or cayenne pepper to the beef mixture.

Storage instructions:
Leftover Portia Tree tacos can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the tacos, place them on a baking sheet and bake in a 350°F oven for 5-7 minutes, until heated through.

Presentation ideas:
Arrange the tacos on a serving platter and garnish with lime wedges and chopped cilantro.

Garnishes:
- Lime wedges
- Chopped cilantro
- Sour cream
- Guacamole
- Salsa

Pairings:
- Spanish rice
- Refried beans
- Corn on the cob

Suggested side dishes:
- Chips and salsa
- Black bean salad
- Grilled vegetables

Troubleshooting advice:
- If the beef mixture is too dry, add a splash of water or beef broth to the skillet.
- If the tacos are too soggy, make sure to drain the diced tomatoes before adding them to the beef mixture.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover tacos in the refrigerator within 2 hours of cooking.

Food history:
The Portia Tree is a type of tree found in the Caribbean that produces a fruit similar to a fig. This recipe is inspired by the flavors of Caribbean cuisine.

Flavor profiles:
This recipe has a spicy and savory flavor profile, with hints of chili powder, cumin, and paprika.

Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Zesty, Herbal, Aromatic