Soft Shell Tacos

Ingredients

• 6small soft flour tortillas
• 240 ml (1 cup)beef chilli
• 1Roma tomato, diced
• ½ smallonion, diced
• 55 g (½ cup)cheddar cheese

Instructions

1. 1

   Warm the tortillas

   Warm the soft-shell tortillas.

2. 2

   Fill the tacos

   Spoon 2 tablespoons of beef chilli into each taco.

3. 3

   Add toppings

   Top with the cheese and any desired toppings. Serve with sour cream or salsa.

What are soft-shell tacos?

Tacos are a Mexican dish built around a tortilla folded around a filling. This version uses soft flour tortillas and a simple beef-chilli base, with tomato, onion and cheddar for fresh crunch and savoury richness.

The short ingredient list keeps the preparation quick while leaving room to customise each taco at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 2g protein, 0g carbs, 3g fat.

The tortillas provide most of the carbohydrates, while cheddar contributes fat and some protein; the beef chilli also contributes protein and may add fat and carbohydrates depending on its recipe. Pair a taco portion with a salad or extra vegetables for a more varied plate.

Choosing the tortillas

Small tortillas: Their size makes them easy to fill and fold. Warm them before filling so they are more pliable.

Getting the filling right

Beef chilli: Use a chilli that is thick enough to sit inside the tortilla rather than run out when folded. Keep the recipe's measure of 2 tablespoons per taco for a balanced filling.

Cheddar: Scatter the cheese over the filling so it is easy to distribute among the tacos.

Preparing the toppings

Tomato and onion: Dice both into small pieces so they are easy to add and eat. Prepare them while the tortillas are warming.

Warming and serving

Warm gently: The method does not specify a heating method or duration, so follow the tortilla packet's guidance and warm until soft and flexible.

Serve promptly: Fill the tortillas once warm, add the toppings and bring them to the table with salsa or sour cream.

What to serve alongside

A simple salad or extra diced vegetables can add freshness alongside the tacos. Offer salsa and sour cream separately so everyone can add the amount they like.

Recipe notes & tips

• Warm the tortillas just before filling so they stay easy to fold.
• Dice the tomato and onion finely for toppings that sit neatly inside the tacos.
• Measure 2 tablespoons of chilli into each tortilla to divide the filling evenly.
• Keep salsa and sour cream separate until serving.
• Set out the toppings separately if diners want to customise their tacos.

Variations

• Add lettuce: Shred it finely for a crisp, fresh topping.
• Use a different cheese: Try a mild melting cheese in place of cheddar.
• Bring the heat: Add sliced chilli or a hotter salsa at the table.
• Add avocado: Dice or slice it just before serving.
• Make them vegetarian: Use a suitable bean chilli instead of beef chilli.

Common mistakes to avoid

• Cold tortillas: Warm them before filling so they are more flexible.
• Too much filling: Stick to 2 tablespoons of chilli per taco to make folding easier.
• Large tomato pieces: Dice the tomato small so it stays in the tortilla.
• Toppings added too early: Assemble close to serving to keep the tortillas from becoming soggy.
• Uneven portions: Divide the chilli and cheese across all six tacos.

How to store

Store leftover filling and toppings separately in covered containers in the fridge and use within 3 days. Reheat the chilli until piping hot, then warm fresh tortillas and assemble just before eating; assembled tacos are best eaten straight away.

Frequently asked questions