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+ servings

Old School Tacos

Prep Time 15 mins
Cook Time 25 mins
Servings 4 people


For the tacos

  • 1 tbsp. Olive oil
  • 1⁄2 cup Diced red onion
  • Kosher salt
  • 1 LB Ground beef (grass-fed if possible)
  • 2-3 tsp. Taco seasoning or Mexican spice blend (I like Simply Organic taco seasoning)
  • 8 Hard taco shells
  • 1 cup Shredded Cheddar or Jack cheese, optional


  • 2 Ripe avocados, pits removed and flesh scooped out
  • 1 tsp. Kosher salt
  • 1 Tbsp. Lime Juice
  • 2 tbsp. Minced red onion
  • 2 tbsp. Chopped cilantro (optional)


  • Preheat the oven to the desired temperature for heating the taco shells.
  • Heat the olive oil in a large pan over medium heat. Add the onions and a pinch of salt.
    Cook until soft, stirring frequently, about 5 minutes. Add the ground beef, breaking it up with a spoon or potato masher so it crumbles into small pieces. Cook, continuing to stir until browned, 3-5 minutes. Stir in the taco seasoning, then taste, adding more seasoning or salt if necessary. Remove from the heat.
  • To make the guacamole, place the avocados in a bowl. Add a generous sprinkling of kosher salt. (The salt is a great abrasive and makes it easier to mash the avocado.) Using a fork, pastry blender, or a potato masher, mash the guacamole until smooth or to your liking. Stir in a few teaspoons of the lime juice to start, then taste, adding more salt and more lime juice to your taste. Stir in the red onion and chopped cilantro if using.
  • Right before serving, heat the taco shells in the oven, watching carefully as they brown quickly.
  • When ready to serve, scoop a generous portion of ground beef into each taco shell and sprinkle with cheese and other toppings. Top with guacamole and repeat until they disappear!
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