Tacos are one of the greatest foods of all time. Fight me. They can be done in any manner of ways, but if you get the essentials right, they are little pockets of joy. Price ranges for tacos can vary—especially in Los Angeles. You can go to your local taco truck and get three tacos for $4 or you can go to a fancy trendy restaurant and pay $6 for one taco.
So why not make them at home? Once you’ve got down the basics, it’s really not hard. It cuts the price down and you can make a bajillion for the same price. I usually make tacos for dinner once per week. You can switch up the protein, add beans, rice, slaw, salsa, avocado, etc. My go-to is corn tortillas, Morningstar crumbles, salsa, avocado, some kind of greens like cabbage, beans, and cheese. Hungry typically eats 4-5 and I’ll eat 2-3.
First, I’ll toast the tortilla right on the stove, flip it over with my fingers, sprinkle some cheese until both sides of the tortilla are cooked. Then, I place it on a plate and start to load the goodies in.
But there’s a secret to make this manageable. Remember, you’re doing the above process for at least three tacos (could be way more if you have a family). So what’s the secret? PREP! Have stations laid out so that you can plop on your protein, beans, avocado, salsa, etc. It makes it SO MUCH EASIER. Instead of scrambling for each one, you can do it quickly and efficiently.
So that’s my trick. It’s a popular dish in our household so I wanted to have it be a manageable process, balancing keeping it hot with having it all ready at the same time. What do you like to put on your tacos? Do you have taco night at your household? Tell us in the comments below. And as always, stay hungry and fit!
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