If there's anything we're good at in the Chil-longenecker household, it's taco making. Chicken, ground beef, fish, steak, you name it, we've conquered it. The secret? It's all in the Pico de gallo.
A lot of people just slap on some diced tomatoes and chopped lettuce and call it a day, but if you're looking for a taco with a little extra zest and flavor, then forget the lettuce and pile on some cilantro, onion, lime juice, jalapeno, and shout "Fiesta."
Or... you can skip the screaming in your kitchen part and just take a bite. Either one will work.
Another choice we make with our tacos is to serve them in corn tortillas rather than flour tortillas. They take some getting used to since they're a lot more flimsy than their flour counterparts, but I think they add more flavor and are a bit healthier too. Crisping them in the oven helps to make them more sturdy and doubling them up is always good for newbies.
Meat of choice
Cheese (Whatever floats your boat here, we usually do a Mexican mixture or Queso Fresco)
Pico de Gallo
Pico de Gallo Ingredients
The ingredients below usually makes about four servings, which is around two of the small corn tortillas per person.
Two tomatoes diced
One bunch cilantro finely chopped
The juice of about three limes
One white onion diced
Half a jalapeno finely chopped
Salt and Pepper
Cook your meat however you please. Combine all the ingredients for the pico de gallo. Assemble tacos and cry "Fiesta!"