Tacos...

4:31 PM


My mother is a Mississippian by way of Texas.  Even though she has been in Mississippi longer than she ever was in Texas, she still considers herself a 'Hook 'em Horns-Everything-is-Big-Texas gal. Born and raised there, if you ask her what her favorite food is, she will say, "Anything Mexican". Growing up in a town with a ton of Mexican influence, she loves everything South of the Border. One of favorites is tacos. Of course we do the premade taco shells but seriously warming and frying up your own is so much better and tastes wayyyyy better. Tonight, we had tacos, done three ways. Steak, ground beef and shredded chicken.

It was the first time I actually made my own ground beef using sirloin steak and my oh my, I will not be going back to prepackaged ground beef any time soon. 


When it comes to making tacos, it is fine to experiment. Step outside your ground beef box and try different toppings and meats.

Steak is perfect on freshly lightly fried corn tortillas and chicken shredded and seasoned with taco mix and rotel tomatoes is so good.

Here are some ideas:

Instead of your regular shredded cheese try crumbling Queso Fresco, a Mexican cheese, on top of your tacos. The texture is divine and the cheese itself is very light in taste.

Chop up some chipotle peppers and add them into your meat mixture for a nice smoky flavor and a little spicy kick.

Add a half a can of rotel tomato or salsa to your taco meat mixture for texture and  taste.

Serve your chicken or steak tacos with a wedge of lime and be prepared to have your tastebuds dancing.

Fresh slices of avocado are perfect on top of tacos.

Instead of lettuce, shred purple/red cabbage for crunch and taste. It does not get soggy like regular lettuce and tastes so good!

Making fresh pico de gallo is so good. The lime infused onions, peppers and tomato are perfect toppings for tacos. Check out my recipe here for it.








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