Another option for tacos is the soft corn tortilla version. There are some great versions of this, but they're not going to resemble the hard shell version. It can be argued that they are acually healthier, especially as you aren't frying the shells. Although they can be a little messier than the other tacos, that just adds to the fun.
You can use pretty much any meat (my personal preference is pulled pork, or carnitas), but chicken and ground beef works as well. If you use chicken, cut it into strips before frying it off for best results. Shredded beef or pork also works well, but you can stick to browned ground beef if you so wish. If you want something more vegetarian, black beans work really well, as do refried beans. If you are going to use seasoning, throw it into the protein as you are cooking it, and you can mix in sliced or diced onions and peppers as well.
You have three options when it comes to the vegetable layer. The most boring version is straight lettuce; it's acceptable, but not the best option. Pico de gallo is arguably the best option, especially if you are looking for something with a lot of color to it. Another option is onions and cilantro; use the same recipe for pico de gallo in order to get the lime, salt, and pepper, but eliminate all of the vegetables except the cilantro and onion, and go for a mix of about one bunch of cilantro to two diced onions. You also want to cut it so that's it a little more leafy. Any of those options can work for you.
Although you can use grated cheese of any stripe, but crema fresca is actually better. Of course, you can also use mole if you have a preferred brand. Another option is salsa, especially if it has some heat to it (and yeah, I'm talking actual salso, not pico de gallo). You can always just forego a topping althogether, and that's fine, but then they are more of an appetizer than a meal.
You are going to need to remember to serve two tortillas with each taco; you're going to overstuff them a little, and a second tortilla under the first catches that overflow, making for a second taco. Add the option of some pickled carrots and jalapenos for a nice addition, and your tacos should go over really well.
You can use pretty much any meat (my personal preference is pulled pork, or carnitas), but chicken and ground beef works as well. If you use chicken, cut it into strips before frying it off for best results. Shredded beef or pork also works well, but you can stick to browned ground beef if you so wish. If you want something more vegetarian, black beans work really well, as do refried beans. If you are going to use seasoning, throw it into the protein as you are cooking it, and you can mix in sliced or diced onions and peppers as well.
You have three options when it comes to the vegetable layer. The most boring version is straight lettuce; it's acceptable, but not the best option. Pico de gallo is arguably the best option, especially if you are looking for something with a lot of color to it. Another option is onions and cilantro; use the same recipe for pico de gallo in order to get the lime, salt, and pepper, but eliminate all of the vegetables except the cilantro and onion, and go for a mix of about one bunch of cilantro to two diced onions. You also want to cut it so that's it a little more leafy. Any of those options can work for you.
Although you can use grated cheese of any stripe, but crema fresca is actually better. Of course, you can also use mole if you have a preferred brand. Another option is salsa, especially if it has some heat to it (and yeah, I'm talking actual salso, not pico de gallo). You can always just forego a topping althogether, and that's fine, but then they are more of an appetizer than a meal.
You are going to need to remember to serve two tortillas with each taco; you're going to overstuff them a little, and a second tortilla under the first catches that overflow, making for a second taco. Add the option of some pickled carrots and jalapenos for a nice addition, and your tacos should go over really well.
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