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Restaurants›Newick's Lobster House›Come And Join Us For Taco Tuesday! Recipe

Come And Join Us For Taco Tuesday! Recipe

Name: Newick's Lobster Houses Come And Join Us For Taco Tuesday! Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or ground turkey; 1 tbs olive oil; 0.5 cup yellow onion, finely diced; 2 tsp garlic, minced; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs tomato paste; 0.5 cup beef or chicken broth; 1 tbs fresh lime juice; 8 count small corn or flour tortillas; 1 tsp vegetable oil or butter (for warming tortillas); 1 cup shredded iceberg or romaine lettuce; 1 cup chopped tomato; 0.25 cup finely chopped red onion; 0.25 cup fresh cilantro, chopped; 2 count lime wedges; 0.5 count jalapeño, thinly sliced (optional); 0.5 cup sour cream or Mexican crema; 1 cup shredded cheddar or Mexican blend cheese; 1 count quick avocado crema (ripe avocado mashed); 0.25 tsp salt (for avocado); 0.5 tbs lime juice (for avocado); 0.5 cup diced tomato; 2 tsp finely chopped onion; 1 tbs chopped cilantro; 0.125 tsp salt (for pico)

Inspired by Newick's Lobster House

Time35m

Serves4

11:00 AM - 08:00 PM

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Frequently paired with

The best thing to pair and share with Come and join us for Taco Tuesday!

Selected to serve

ONE LOVE

Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

smoky · citrusy · creamy

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Ingredients

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Taco proteins

1 lb ground beef (80/20) or ground turkey

1 tbs olive oil

1/2 cup yellow onion, finely diced

2 tsp Garlic, minced

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1 tbs tomato paste

1/2 cup beef or chicken broth

1 tbs Fresh lime juice

Tortillas & assembly

8 count small corn or flour tortillas

1 tsp vegetable oil or butter (for warming tortillas)

Toppings - fresh

1 cup shredded iceberg or romaine lettuce

1 cup chopped tomato

1/4 cup finely chopped red onion

1/4 cup Fresh cilantro, chopped

2 count Lime wedges

1/2 count jalapeño, thinly sliced (optional)

Toppings - creamy & cheesy

1/2 cup sour cream or Mexican crema

1 cup shredded cheddar or Mexican blend cheese

1 count quick avocado crema (ripe avocado mashed)

1/4 tsp salt (for avocado)

1/2 tbs lime juice (for avocado)

Optional quick pico & salsa

1/2 cup diced tomato

2 tsp finely chopped onion

1 tbs chopped cilantro

1/8 tsp salt (for pico)

1/2 tbs lime juice (for pico)

Method

Taco proteins

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef or turkey to the skillet. Break up with a spatula and cook until no longer pink, about 5–7 minutes, stirring occasionally.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add the tomato paste and cook 1 minute to toast the spices. Pour in 1/2 cup broth, reduce heat to medium-low, and simmer 4–6 minutes until slightly thickened. Taste and adjust seasoning. Finish with 1 tablespoon fresh lime juice, stir, then remove from heat and keep warm.

Tortillas & assembly

Warm tortillas

Warm a dry skillet over medium heat. Brush each tortilla lightly with a little vegetable oil or butter (or sprinkle water for steam method) and warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean kitchen towel to stay warm while assembling.

Assemble tacos

Place 2–3 tablespoons of the cooked meat into each warm tortilla. Top with shredded lettuce, diced tomato, chopped onion, cilantro, and a sprinkle of shredded cheese. Add jalapeño slices if using.

Add creamy elements

Spoon a dollop (about 1 tablespoon) of sour cream or crema on each taco and add a small scoop of mashed avocado crema (see next section). Finish with a squeeze of lime from the wedges.

Toppings - fresh

Prepare fresh toppings while the meat simmers: shred lettuce, dice tomato, finely chop red onion and cilantro, slice jalapeño, and cut lime wedges. Arrange on a platter for self-serve assembly.

Toppings - creamy & cheesy

Make avocado crema

Scoop the ripe avocado into a bowl and mash until mostly smooth. Stir in 1/2 tablespoon lime juice and 1/4 teaspoon salt. If you prefer a thinner crema, stir in 1–2 teaspoons of water or a tablespoon of sour cream. Taste and adjust seasoning.

Shred cheese if not pre-shredded and place in a small bowl for topping.

Optional quick pico & salsa

Combine diced tomato, finely chopped onion, chopped cilantro, 1/8 teaspoon salt, and 1/2 tablespoon lime juice in a small bowl. Let rest 5–10 minutes to meld flavors. Serve alongside tacos.

Serving

Serve tacos immediately while tortillas and meat are warm. Offer lime wedges and hot sauce at the table. Leftover cooked meat keeps 3–4 days refrigerated; reheat gently in a skillet or microwave before assembling.