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!
Sweet and Spicy Taco
- Quick Glance
- 30 M
- 30 M
- Serves 10 to 12
- 1 medium red onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons olive oil or unsalted butter
- 2 pounds ground turkey
- 1 pound ground beef
- 1 pound sweet Italian sausage (or substitute more turkey or beef and a little more oil or butter)
- 2 bunches scallions, white and green parts, thinly sliced
- 1 bunch cilantro, finely chopped
- 3 tablespoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons Lawry's Seasoned Salt or fine sea salt, to taste
- 1/4 teaspoon ground pepper
- 1 tablespoon store-bought or homemade Tabasco sauce
- 1/4 teaspoon cayenne
- 1/2 jalapeño pepper, minced
- 2 1/2 cups orange juice
- One 4 1/2 ounce package 6-inch corn tortillas, warmed
- 4 tomatoes, chopped, or cherry tomatoes of assorted colors, halved
- 2 heads romaine lettuce, chopped or thinly sliced crosswise
- 2 small onions, chopped
- Guacamole or avocado slices
- One 12-ounce package shredded cheese
- One 16-ounce carton sour cream
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Set out the meat, tortillas, tomatoes, lettuce, onions, guacamole, cheese, sour cream, and remaining cilantro and let guests assemble their own tacos.