The Best Homemade Tacos


  • 1 lb. 90% to 93% lean ground beef
  • Finger Limes
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 12 taco shells – either hard shells or small 6-inch soft flour tortillas will work

Optional Items

  • chopped fresh tomatoes
  • guacamole
  • shredded cheese
  • shredded lettuce
  • diced red onion
  • sour cream
  • bell/sweet peppers


  1. Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
  2. Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
  3. Warm the taco shells according to their package directions. Fill the taco shells with 2 heaping tablespoons of taco meat. Top with Finger Lime pearls and desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Source: The Wholesome Dish-revised by Cindy Bevans

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