Tex-Mex Taco Plate

Ingredients

• ½ lb ground beef
• ¼ lb shrimp, peeled and deveined
• 1 tablespoon chili powder
• ½ teaspoon cumin
• 1 whole lime
• 6 whole flour or corn tortillas

Instructions

1. 1

   Place a 12-inch skillet over medium-high heat and wait 2 minutes until the pan feels hot when you hold your hand 2 inches above it.

2. 2

   Add 1 tablespoon olive oil to the hot pan, then tilt the pan so the oil coats the entire surface and slides easily.

3. 3

   Crumble the 0.5 lb ground beef into the pan with your hands or a wooden spoon, breaking it into small pieces as it hits the hot surface.

4. 4

   Stir the beef every 20 seconds for 4 minutes, pressing larger clumps against the pan bottom until no pink remains inside the meat.

5. 5

   Sprinkle the 1 tablespoon chili powder and 0.5 teaspoon cumin over the cooked beef, then stir constantly for 30 seconds until fragrant.

6. 6

   Add the 0.25 lb shrimp to the pan, spreading them into a single layer so most pieces touch the hot surface.

7. 7

   Cook without moving the shrimp for 90 seconds until the bottom half turns opaque pink, then stir and cook for another 60 seconds until the entire shrimp is bright pink.

8. 8

   Remove the pan from the heat and squeeze half the lime over the meat and shrimp, stirring to distribute the juice.

9. 9

   Place the tortillas directly on a gas flame or in a dry skillet over medium heat for 15 seconds per side until warm and pliable, then stack on a plate.

10. 10

    Spoon the beef and shrimp mixture into the center of each warm tortilla, then squeeze the remaining lime half over the top before serving.

Tools you’ll need

• 12-inch skillet
• wooden spoon
• cutting board
• knife
• serving spoon

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