Gather all your ingredients and equipment close by, including a sharp knife, a skillet, and tongs—this keeps everything flowing smoothly.
Heat your cast iron skillet over medium-high heat until it starts to shimmer, around 180°C (356°F).
Add the ground meat or plant-based protein to the hot skillet. Use tongs or a spatula to break it apart and spread it evenly. Cook for 8-10 minutes, until browned and cooked through, with juices running clear and an internal temp of 70°C (160°F).
While the meat cooks, chop the fresh cilantro finely and dice the onion into small pieces. Squeeze half of the lime over the onion and cilantro for extra brightness.
Warm the tortillas in a dry skillet or microwave for about 20 seconds until soft and pliable. You want them warm but not dried out or crispy.
Once the meat is cooked, remove it from heat and let it rest for a minute to relax the juices. Meanwhile, prepare your toppings and set them aside for easy assembly.
To assemble, place a warm tortilla on a plate, then spoon on a generous amount of the cooked meat. Top with chopped cilantro, diced onions, a squeeze of lime, and a drizzle of salsa or hot sauce. Add shredded cheese if you like for extra creaminess.
Serve immediately while the tortillas are warm and the toppings are fresh. Enjoy the bold, vibrant flavors and satisfying textures in every bite!
