A soy-free take on my favorite tacos from Pennsylvania!
When I lived in Pennsylvania, one of my go-to spots was a place called Cali Burrito. Their tacos were unforgettable because each one was wrapped in a warm flour tortilla with a crunchy taco shell inside, held together by melty cheddar cheese. They topped them with a bright lime crema, and I would request shredded cabbage instead of lettuce and some spicy jalapeños.
This is my take on trying to recreate those delicious tacos. They are soy-free, can be easily made gluten free (sub a corn tortilla instead of flour), are simple to make at home, and are endlessly customizable. Whether it’s a weeknight dinner or a build-your-own taco night with friends, this recipe brings those delicious memories back to life.
Ingredients
For the beef:
- 1 lb ground beef
- Chili powder, cumin, onion powder, garlic powder, oregano, salt (to taste). You can also use a taco seasoning packet!
Taco shell fusion:
- Crunchy corn taco shells
- Small corn or flour tortillas (check the label to keep it soy-free!)
- Grated cheddar cheese
Toppings:
- Diced tomatoes
- Diced jalapeños
- Chopped cilantro
- Chopped cabbage (can chop yourself or grab a bag of pre-shredded cabbage)
- 1 lime cut into wedges
- Hot sauce or your favorite salsa
Avocado crema:
- 1 ripe avocado
- 2–3 tablespoons Greek yogurt
- Juice of 1 lime
- Salt to taste
Directions
1. Cook the beef
In a skillet over medium heat, brown the ground beef. Add your seasonings: chili powder, cumin, onion powder, garlic powder, oregano, and salt. Stir to combine and cook until fully cooked and flavorful. Set aside.
2. Prep the toppings
Wash and chop your tomatoes, jalapeños, cilantro, and cabbage. You can put everything in little bowls and set aside for easy taco assembly later.
3. Make the avocado crema
In a small bowl, mash the avocado until smooth. Mix in Greek yogurt, lime juice, and a pinch of salt. Adjust to taste (I like mine with a lot of lime)
4. Make the cheesy crunchy taco shells
Here’s the magic part:
- Heat a nonstick pan over medium heat.
- Sprinkle a layer of cheddar cheese onto a flour tortilla and let it melt slightly.
- While the cheese is still hot and gooey, press a crunchy taco shell into the cheesy side.
- Carefully flip the taco so the shell is on the bottom and let it cool slightly — the cheese will “glue” the shell to the tortilla.
- Repeat with as many tacos as you need!
5. Assemble your tacos
- Start with your cheesy-crunchy tortilla shell.
- Spoon in the seasoned beef.
- Top with cabbage, tomato, jalapeños, and cilantro.
- Drizzle with avocado crema.
- Finish with a squeeze of lime and your favorite hot sauce.
Enjoy immediately while the shell is still crunchy and the cheese is perfectly melty.
Have you tried making tacos this way? What are your favorite toppings? Let me know in the comments below!