Hola mis amigos! I’ve been practicing my Spanish lately with my friend Angelica, and I think I’m maybe 50% of the way to being fluent! Not too bad considering I’ve only taken 5 Spanish courses between high school and college, have a Rosetta Stone subscription, AND am Puerto Rican, right…? Looks like I need to step my game up a bit! LOL.
ANYWHO… Since today’s a day that a lot of you will be celebrating with yummy food and Corona, I figured I’d share my favorite, easy taco recipe with you guys.
But first, a little history on why we actually celebrate this commemorative day for Mexico in America:
“Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.” – via History.com
With that being said, it’s always a good idea to know why you’re doing what you’re doing, so that way you can celebrate respectfully while also being informed.
Now onto the recipe!
- 1 lb ground turkey
- 1 pkg. McCormick Taco Seasoning Mix
- 3/4 cup water (per package instructions)
- 12 corn tortillas
- 1 tbsp olive oil
- 1/2 diced red onion
- 1-2 cups shredded lettuce
- 1 cup shredded cheddar or monterrey jack cheese
- 1/2 lime
- Chalula Hot Sauce
- Heat 1 tbsp olive oil in a frying pan over medium-high heat and completely brown the turkey- about 7-10 minutes.
- Stir in seasoning mix and water
- Bring to a boil
- Reduce heat and simmer 5 minutes, stirring occasionally (per package instructions)
- Spoon into taco shells
- Top with various toppings, and a squeeze of lemon!
- ¡Buen provecho!
- For crispy shells, I usually toast them in my convection oven while the meat is cooking. You can also fry them in a pan with a little coconut oil for a less crunchy texture.
- Serve with rice and beans