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Sweet and Spicy Tacos

These sweet and spicy tacos, made with three (yes, 3!) types of meat are like an amped-up version of the classic taco that everyone adores. Taco party, anyone?

Three sweet and spicy tacos on a white plate with wedges of lime alongside.

These tacos are always a big hit. I use three different kinds of meat in my taco mix, and the sausage really adds zing. And it’s easy to throw together.–Lulu Powers

LC ZING! NOTE

Yup. As author Lulu Powers—no relation to Austin—asserts above, there’s zing in these here tacos. It’s not just the intriguing interplay of citrus and spice that makes these tacos compelling, though that has quite a lot to do with it. What else entices us is the sassy and savvy nature of how she sets up all the requisite fixings. Each taco is completely customizable by each guest, with no two exactly alike. It couldn’t be simpler to make a seemingly sophomoric supper from childhood take on spectacularness. Talk about zing!

CAN I MAKE TACOS AHEAD OF TIME?

Yes, you mostly can. Get the meat all done the day before–cooked, cooled, and stored in the fridge. You can even shred and chop most of the toppings, with the exception of that easily browning avocado, and store them for up to 24 hours. Gently reheat the meat when you’re ready for dinner and get the avocado (or guacamole) ready.

Sweet and Spicy Taco

Three sweet and spicy tacos on a white plate with wedges of lime alongside.

These sweet and spicy tacos, made with three (yes, 3!) types of meat are like an amped-up version of the classic taco that everyone adores. Taco party, anyone?

Lulu Powers

Prep 15 mins

Cook 15 mins

Total 30 mins

Entrees

American

10 to 12 servings

765 kcal

4.75 / 4 votes

  • In a large skillet over medium heat, sauté the onion and garlic in the oil or butter, stirring frequently, until the onion is translucent, 3 to 5 minutes.
  • Add the ground turkey, beef, and sausage and cook, stirring with a wooden spoon to crumble any large chunks, until the meat begins to brown but isn’t cooked through.
  • Add the scallions, half the cilantro, cumin, chili powder, salt, pepper, Tabasco, cayenne, jalapeño, and orange juice and cook until the liquid has evaporated, about 4 minutes, stirring occasionally. Remove the skillet from the heat.

  • Set out the meat, tortillas, tomatoes, lettuce, onions, guacamole, cheese, sour cream, and remaining cilantro and let guests assemble their own tacos.

Serving: 1tacoCalories: 765kcal (38%)Carbohydrates: 31g (10%)Protein: 50g (100%)Fat: 50g (77%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 176mg (59%)Sodium: 2120mg (92%)Potassium: 1306mg (37%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 12301IU (246%)Vitamin C: 49mg (59%)Calcium: 421mg (42%)Iron: 6mg (33%)

Recipe Testers’ Reviews

Originally published January 28, 2013

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