Mama J's Taco Night Recipe

The best taco seasoning, without all of the extra shit.

Tacos nights are a staple in our house, as I'm almost positive they are in most. Quick and easy cooking, just got even easier. Now with the peace of mind in knowing that what you are putting on the table is not only guaranteed to taste good, but is also natural without anything extra.
I like to do my taco nights as a taco bar, so everyone can customize to their liking. This also makes it super fun for the kids and larger groups! Not too much work on your end, and everyone loves. I also like to have chips on hand if someone decides to make nachos instead of tacos! Yum!!
Mama J's Taco seasoning is packed full of familiar and bold spices. Chili, oregano, and garlic coming through strong on this family favorite spice mix. Let's get cooking!


Prep Time: 10 minutes    Cook Time: 20 minutes   


  • Mama J's Taco Seasoning
  • Ground meat of your choice. ( I love tradition ground beef or ground chicken for a healthier alt.)
  • 2-3 Tbsp Olive Oil
  • 1 cup of beef or poultry broth 
  • Cherry tomatoes
  • 2 avocados
  • Romaine lettuce
  • Cilantro
  • Parsley
  • Cholula or hot sauce of choice
  • 1-2 limes
  • 1/2 cup sour cream
  • Corn tortillas
  • 1 cup of high heat oil such as vegetable oil
  • Block of cheddar cheese
  • Block of cotija cheese


  • Place a skillet on medium/high heat. Add in 2 tablespoons of olive oil.
  • Add ground meat to pan. Continue to break up as it cooks. Once brown, sprinkle about 2-3 Tbsps of Mama J's Taco Seasoning on meat. Stir. Taste and add more if needed. 
  • Add broth. Turn to low heat, and cover. I normally move it to a back burner and let all of the flavors and juices combine.
  • Let that sit. Now grab a small pan. I like to use the same pan I fry my eggs in.
  • Add in high heat oil and turn burner to high. Let the oil heat up as we start prepping the sides. Keep an eye on it, and be cautious while working in the kitchen.
  • Chop tomatoes, romaine, cilantro, parsley and avocado. Add to a medium size bowl and combine.
  • Squeeze the juice of one lime into the same bowl. Salt and pepper, then set aside. Salad garnish is done!
  • Shred cheddar cheese and break apart the cotija.
  • In a small bowl combine sour cream, cholula and juice of half a lime. The amount of cholula is up to you based on how spicy you like the crema. 
  • The oil should be hot enough at this point. Before we start frying tortillas, grab a plate and cover it with a few pieces of paper towel. This will be where we place the tortillas directly after they are fried. The towel with absorb extra, unneeded oil.
  • Next grab two forks. These are what i find to be the best tools while frying your tortillas. 
  • Lets fry. Test to make sure the oil is hot enough be dipping a corner of the tortilla in using the two forks to hold it. The oil should sizzle. 
  • When hot enough start frying. Easily dropping in a single tortilla, count to five, flip, count to five and then place on prepared plate. I like to fold mine over so they hold a taco shape.  
  • Repeat until desired amount of tortillas are fried up. 
  • Give the meat a stir. 
  • And everything is ready to serve up.
  • Place all taco ingredients on the table for everyone to make their own! Sometime I like to put the ingredients in cute bowls, and other times the pan in on the count. Up to you!
  • Enjoy!