🌮🔥 Happy Taco Thursday, Fam!

We’re throwing it back to the taco kit era… then flipping the script. Same roots, way more flavor. Tonight’s move is inspired by the street vendors of Mexico—simple, fast, and ridiculously good.

🌮🔥 Sizzling seared beef piled into double-stacked tortillas, topped with crisp onion, fresh cilantro, and lime—punchy, clean, and built for no-nonsense taco satisfaction.

👇 Scroll for tonight’s perfect taco.

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Cheers & hot sauce,
~ The Taco Tuesday Crew

Recipe By: @drmattcooks

🌮🔥 Fun Fact: Taco kits hit American supermarkets in the 1960s, led by Old El Paso—bringing taco night home with pre-packed shells, seasoning, and pure convenience magic.

WATCH the VIDEO!

1 lb skirt steak, cut into small chunks
2 tbs neutral oil, plus more for cooking
2 tsp garlic powder
2 tsp onion powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp chili powder
2 tsp Mexican dried oregano
2 tsp salt
1 tsp black pepper
corn tortillas
white onion, small diced
freshly chopped cilantro
lime juice

1️⃣ Season Like You Mean It
Drop the beef in a bowl, hit it with your seasonings, drizzle in 2 tbsp oil, and mix until everything’s coated and ready to party.

2️⃣ Pan = Lava Mode
Heat a nonstick pan on high heat and add another 2 tbsp oil. We want sizzle on contact.

3️⃣ Sear for the Crust
Add the beef and let it go—5–7 minutes until browned and crispy in spots. Don’t babysit it too much. Set aside when done.

4️⃣ Tortilla Warm-Up
Heat your corn tortillas on a flat top or pan until soft with a little char. Stack ‘em double-layered for structural integrity.

5️⃣ Build the Taco
Load in that beef, then top with chopped white onion + fresh cilantro. Hit it with a squeeze of lime.

6️⃣ Final Move
Fold, bite, repeat. No notes. 🌮🔥

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