Meat tacos
- Heat oil in a skillet and cook onion and sweet pepper for 3 to 4 minutes to soften.
- Add ground meat and cook until no longer pinkish.
- Stir in taco seasoning. Add water as needed and cook until completely evaporated. Set aside.
Fish tacos
- Heat oil in a skillet and cook onion and sweet pepper for 3 to 4 minutes to soften.
- Add fish fillets and cook for about 2 minutes per side, depending on thickness, until fish is opaque and flakes easily with a fork. Season with salt and pepper.
- Flake fish with a fork in a bowl. Set aside.
Assembly
- Preheat oven to 200°C (400°F).
- Wrap tortillas in aluminum foil and place taco shells upside down on a baking sheet. Heat in oven for 3 to 5 minutes.
- Fill two tortillas and two taco shells with meat mixture and stuff remaining four with fish filling, or let guests decide on filling.
- Set out garnishes on table and let guests help themselves.
Chef’s secret
You can make your own Mexican spice blend. Mix 30 mL (2 tbsp.) chili seasoning, 15 mL (1 tbsp.) ground paprika, 10 mL (2 tsp.) ground cumin, and 5 mL (1 tsp.) each dried oregano and onion salt.