Foodie Friday: D.I.Y. Soft Tacos

First Friday of the month:  Food / Recipe

If there's one thing that the kids and I enjoy doing together, it's preparing their food in the kitchen or on the dining table.  No matter how small their involvement in the whole process, they feel big and proud that they did something and say "Look, I made that!".  Letting them set the table and have them help make the dish gets them in the mood to be ready for lunch or dinner, and to actually look forward to and enjoy their meal.  This taco dinner is one very good example.

For this post, I'm gonna make it as simple as possible since it's all about the mise en place -- preparing and getting all the ingredients ready, then time to layer and roll!

It's a pretty simple dish to prepare, colorful, and really fun to make, especially with the kids. And of course, these tacos are delicious and a complete meal in bite.

Again, I don't have exact measurements of the ingredients when I'm cooking so for this soft-shell Mexican tacos, I made approximations. Adjust the quantity and taste to your liking.


250g ground round (ground beef)
1 tablespoon cooking oil
3 cloves garlic, minced
1/2 pack Old El Paso Taco seasoning mix
1/4 cup water

3 seeded and chopped tomatoes
1 small onion, chopped
1/2 bell pepper, chopped
salt & pepper
cane vinegar

Sour cream and onion:
1/2 cup sour cream
minced white onion
spring onion, finely chopped

1 small head iceberg lettuce, shredded
Cheese dip
8-10 Flour tortilla

To cook beef filling:
Sautee ground beef on a non-stick pan and allow to sweat.
Drain beef once cooked, remove from pan and set aside.
Heat oil in the same pan and saute garlic until lightly toasted, then add in the ground beef.
Season with El Paso Taco Seasoning Mix and add water (as instructed from the label).
Saute well, and simmer a few minutes, then place in a bowl.

To prepare salsa:
Mix all ingredients, and season with salt and pepper.
Add about 1 teaspoon vinegar and pinch of sugar.  Mix well and plate.
(Refrigerate if you're not serving immediately)

To prepare sour cream and onion:
Mix all ingredients with a spoon or whisk, and season with a tiny amount of salt.
(Refrigerate if you're not serving immediately)

Heat tortilla in a non-stick pan for several seconds on both sides, just before serving.  Plate and cover with table napkin to keep warm and soft.

Open can of cheese dip.

Arrange all your bowls with toppings on the table and have everyone make their own tacos.

To assemble:
Place tortilla on a plate and start layering your filling:
A dollop of sour cream & onion, shredded lettuce, beef, salsa, and finally top with the cheese.

The sour cream at the bottom and cheese in between and on top will serve as a binder for the filling -- that's how I layer my taco so there will be less dripping and spilling. :)

Carefully fold, or roll like I did, then chomp, chomp, chomp! Yum!!!  Truth be told, the El Paso Taco Seasoning Mix made all the difference!

 Muy deliciosos!

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