One Taco Recipe

Cook ground beef

Heat 0.5 tsp oil in a small skillet over medium-high heat. Add 2 oz (0.125 lb) ground beef and break up with a spatula. Cook 3–4 minutes until no longer pink. Add 0.125 tsp salt, 0.0625 tsp black pepper, 0.0625 tsp ground cumin, 0.0625 tsp chili powder, and 0.125 tsp minced garlic (or garlic powder). Stir, then add 1 tbsp water to help distribute seasonings. Continue cooking 1–2 minutes until liquid evaporates and beef is evenly seasoned. Remove from heat and keep warm.

Cook diced chicken

Heat 0.5 tsp oil in a small skillet over medium-high heat. Add 1 oz (0.0625 lb) diced chicken, season with 0.125 tsp salt, 0.0625 tsp black pepper, 0.0625 tsp ground cumin, 0.0625 tsp chili powder, and 0.125 tsp minced garlic. Cook, stirring occasionally, 4–6 minutes until chicken is cooked through and registers 165°F (74°C). Add 1 tbsp water if the pan becomes too dry. Remove from heat and keep warm.

Warm picadillo

If using prepared picadillo (about 2 oz / 0.125 cup), warm it in a small saucepan or skillet over medium heat for 2–3 minutes, stirring occasionally, until heated through. If too thick, add 1 tsp water to loosen. Keep warm.

Warm the tortilla: heat a dry skillet over medium heat. Warm the 6-inch tortilla 20–30 seconds per side until pliable and lightly toasted (or microwave 10–15 seconds wrapped in a damp paper towel).

Assemble the taco: place the warmed tortilla on a plate. Spoon the cooked protein (about 2 oz ground beef or 1 oz chicken or 2 oz picadillo) into the center of the tortilla in a line lengthwise. Top with 2 tbsp (0.125 cup) shredded lettuce, 1 tbsp (0.0625 cup) shredded cheese, 1.5 tsp (0.03125 cup) diced tomato, 0.75 tsp (0.015625 cup) diced onion, and sprinkle 0.5 tsp chopped cilantro over the top. Squeeze the half lime wedge over the filling and add 0.5 tsp salsa or hot sauce. Fold and serve immediately.

Serve: serve the single taco on a small plate with extra lime wedge or salsa on the side as desired.