an army wife's guide to life

food and homemaking goodness

Tacos with Avocado Salsa


So, a favorite of ours is definitely tacos. Beef, turkey, pork, pulled chicken, we love tacos. This recipe happens to be the ground meat variety. You can use whatever meat you want, it ll tastes good. With Pork or turkey )(or even chicken, but I’ve never been able to come to terms with ground chicken), you might want to adjust the seasonings. The spice mix I’m gonna put down is really a suggestion anyway. I never follow any kind of measurements, and you really don’t have to either. I’m taking my time and measuring, just for you, today. Feel special. Feel very special.

Now, my mother will tell you this is not how tacos are made. I love you, mom, but this is way more real than your spice packet tacos. Sorry. This time, I’m right. This is the right way, and you can perfect it to exactly what you want. I’m going to completely encourage you to take the general proportions of what I’m going to list and find what you like. I’m even going to suggest things you can add that I don’t, and you can make it to your preference. Taste, taste, taste. That’s the rule here, or whenever you’re branching out and making new things that you usually buy pre-packaged. It might take a few tries, so take notes (becuse I don’t and I always wish I had, later on.

Here’s what you’ll need:
1-2 lbs ground meat (turkey, beef or pork) [I usually use 1.5 lbs of ground beef, and that feeds the two of us with a little bit leftover…better to have too much than not enough, right?]

1 Tomato
1 Avocado
Juice of 1 lime
1 Jalepeno
1/4 Red Onion, diced fine 

Spice Mix:
Chili Powder Blend (2 tbsp Chili Powder, 1/2 tsp each of Ancho, Chipotle and New Mexico Chili powders or whatever else you have)
1 tsp Cumin
1tsp Coriander
1 tbsp Garlic Powder
1/2 tbsp Onion Powder

Here’s what you do:
Brown the meat over medium heat so it crumbles fine. The best way to get this consistancy is to stir, a lot, almost constantly, in fact. It’s a little more work, but it’s so worth it.¬† Once it’s browned, strain out the fat, or most of it at least. I like to leave a little bit, just for flavor. Add half the spices and just enough water to coat the bottom of the pan. Simmer until thickened, tasting and adjusting for flavor as you do.

While that’s simmering, you can prepare the salsa. Chop the vegetables and mix together with the lime juice, mashing the avocado if you want to. Season with salt and pepper and whatever else catches your eye. Remember, cooking is supposed to be fun.

Now, you can use plain old flour tortillas (like Dan, who loves them) OR you can be like me, and make your own hard shells. To do that, you just need to preheat your oven to 350, and when it’s ready (and you’re ready), pull out one of the racks and drap the corn tortillas through the grates. They won’t lay exactly the way you think they should look, but one or two rungs should do the trick. Let them bake for about 10 minutes before pulling them out, and layer your taco meat and salsa in them, with whatever else you enjoy.

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