Kelly Carper Detterman
In this house Taco Tuesday can happen Monday, Tuesday, Wednesday...you get the point. I love tacos and tacos are an easy meal to convert from mom and dad friendly to a quick meal for little man. Also, they are so versatile. You can use so many different proteins...beef, chicken, pork, seafood, beans...you name it and it probably works. While I love tacos I do NOT love not knowing exactly what is in my food, so for a few years now I have been making my own taco seasoning. The recipe below makes enough for 5 pounds of protein (3 1/3 tablespoons of seasoning per pound of protein). I like to make it in batches...who wants to get all of these spices out each time you make tacos. NOT ME!!! Bonus, I can control the amount of salt and heat that goes into the recipe. I love heat and my husband loves salt so we compromise and limit both. :)
1/3 cup of chili powder
2 tbsp. ground cumin
2 tbsp. garlic powder
2 tbsp. paprika
1 1/2 tbsp. oregano
1 1/2 tbsp. onion powder
1 1/2 tbsp. black pepper
1 tsp salt
1 tsp red pepper flakes
Whisk all ingredients together in a bowl. Store seasoning mix in an air tight container. TIP: I use mason jars for spice containers, and I love the blue jars!
For ground meats:
Brown 1 lb of meat of choice in a skillet (I love ceramic skillets for lean meats). Drain fat and return to the same skillet. Add 3 1/3 tbsp. of seasoning mix and 1/4 cup of water. Simmer for 5 minutes.
For shrimp or fish tacos, I generally cook in the oven. Lightly coat seafood with Extra Light Olive Oil and sprinkle with taco seasoning before placing in the oven.
Serving Suggestions (serve with as many as you like)
Serve with flour tortillas, lettuce, tomato, cheese, sour cream, guacamole, hot sauce, radish, thinly sliced cabbage, jalapeno, salsa...get creative with it.
I hope you love this taco seasoning recipe. I would love to hear your feedback and your favorite taco recipes.