Tasty Tacos Time

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. "  ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story 


Food connects people. 


I decided to write this blog because food is one of the only things everyone, and anyone can connect on. Food renews our spirits and enriches our lives. In my book, life without good food is a dark and dreary day. Being italian (ok, ok I'm 50 % Italian and 50% Polish) I've grown up with many Aunts, Uncles and cousins and many, many traditions. We sing a song to our turkey on Thanksgiving (Don't ask, I'll share the lyrics to this song another time) Christmas Eve dinner revolving around the 12 fishes.. I could go on and on.  And what do all these deep traditions have in common folks? You guessed it! FOOD! 


As for the ingredients, I'm somewhat of a hippie child here. I love locally grown, organic produce. My dad has grown an awesome garden this year (some years don't produce as much as others). Amongst other things on a daily basis I use basil, rosemary and parsley all from good ol' Dad's garden. I love needing a tomato or two and going outside and picking that tomato right off the vine. If you ever picked something fresh you know that SNAP is the best sound in the world.  


Last night I made Tacos, and without that handy spice packet and taco kit. I like to make my own seasoning for two reasons. First reason is that the Spice Packet has an absurd amount of sodium and salt and secondly, I like my taco meat SPICY! - Cue the Mariachi Band! I also am a self-proclaimed Guac - o - holic and what's Taco Night without some awesome Guac ?! 


Now as for my beer or wine of choice with tacos, I love a good larger. Specifically, Land Shark. Many of you who know me know I love a good Land Shark every now and then and in this instance the Land Shark Lager complements the spicy mexican food perfectly. 

What's great about pairing food with wine or beer, there's very few wrong answers here, only some that may be better than others. When I pair them I will try and pick out one of the better ones for you. 


Onto the ingredients, when I cook, I'm more of a dab of this a dab of that and taste type girl but I will try to give you as exact measurements as I can. Remember these Beef Tacos are SPICY, if you don't like as much spice, add less. That's the beauty of cooking, you can make it your own. 
Spicy Beef Tacos 
Serves about 5



1 1/2  lbs ground beef (at least 90/10 or 80/20) 
4 tbsp chili powder
4 tbsp ground cumin
2 tsp paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp of crushed garlic 
1 tsp sea salt
1 tsp black pepper 
1 Lime
4 tbsp hot sauce (I like Frank’s) I like to just pour it into the pan and go around the pan 4 or 5 times 
1/2 cup jarred mild salsa
1 tbsp Grape Seed Oil 


Add the oil to the pan over medium to high heat. Add the meat in breaking apart with your spoon. After the meat is brown and cooked drain the grease out of the pan. I like to use the pan's lid to help me do this. Add all the spices and cook for about 2 minutes, then proceed to add the hot sauce, squirt the lime juice and salsa. Cook for about 5 minutes more and Voila! Spicy Taco Meat! 

Taco Garnishes
2 Roma Tomatoes Diced
1/2 Head of Red Leaf Lettuce
Shredded Cheese - Mexican Blend (I like Sargento) 

Crispy Corn Shells


As for the tortilla I like to use corn tortilla's and fry them myself in Grape Seed Oil ( you can use Canola Oil but Grape Seed is my new favorite frying oil, its healthier and tastier) 

Corn shells/wraps (I like white corn)

Sea Salt

Grape Seed oil 

1 Lime halved 

Heat a skillet over medium heat with enough grape seed oil to coat the bottom of the pan, 

and then some. I like to take the halved lime and rub it on one side of the shell. 

Cook the shells one at a time about 1 minute per side using tongs to flip. 

Place on paper towel lined plate and sprinkle with sea salt. 

Guac - o - holic 

2 very ripe avocados

1/4 red onion chopped finely 

Garlic salt to taste

Fresh parsley 

2 Limes

I like to use an old fashioned potato masher to really smash the avocado. Add the finely chopped red onion, as much garlic salt as you'd like ( don't be shy), and squeeze all that lime juice out of the lime. Use the fresh parsley for garnish.

If you're making the Guacamole in advanced to stop it from turing brown cover with thin lime slices and place in fridge covered.

That's all for now. I hope you all will enjoy this meal as much as my boyfriend and family did! 


Yours Truly, 
Garlic Goddess