These sweet and spicy tacos, made with three (yes, 3!) types of meat are like an amped-up version of the classic taco that everyone adores. Taco party, anyone?

Three sweet and spicy tacos on a white plate with wedges of lime alongside.

These tacos are always a big hit. I use three different kinds of meat in my taco mix, and the sausage really adds zing. And it's easy to throw together.–Lulu Powers

LC ZING! NOTE

Yup. As author Lulu Powers—no relation to Austin—asserts above, there's zing in these here tacos. It's not just the intriguing interplay of citrus and spice that makes these tacos compelling, though that has quite a lot to do with it. What else entices us is the sassy and savvy nature of how she sets up all the requisite fixings. Each taco is completely customizable by each guest, with no two exactly alike. It couldn't be simpler to make a seemingly sophomoric supper from childhood take on spectacularness. Talk about zing!

CAN I MAKE TACOS AHEAD OF TIME?

Yes, you mostly can. Get the meat all done the day before–cooked, cooled, and stored in the fridge. You can even shred and chop most of the toppings, with the exception of that easily browning avocado, and store them for up to 24 hours. Gently reheat the meat when you're ready for dinner and get the avocado (or guacamole) ready.

Sweet and Spicy Taco

Three sweet and spicy tacos on a white plate with wedges of lime alongside.

These sweet and spicy tacos, made with three (yes, 3!) types of meat are like an amped-up version of the classic taco that everyone adores. Taco party, anyone?

Lulu Powers

Prep 15 mins

Cook 15 mins

Total 30 mins

10 to 12 servings

765 kcal

  • 1 medium red onion chopped
  • 5 garlic cloves minced
  • 2 tablespoons olive oil or unsalted butter
  • 2 pounds ground turkey
  • 1 pound ground beef
  • 1 pound sweet Italian sausage (or substitute more turkey or beef and a little more oil or butter)
  • 2 bunches scallions white and green parts, thinly sliced
  • 1 bunch cilantro finely chopped
  • 3 tablespoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons Lawry's Seasoned Salt or fine sea salt to taste
  • 1/4 teaspoon ground pepper
  • 1 tablespoon store-bought or homemade Tabasco sauce
  • 1/4 teaspoon cayenne
  • 1/2 jalapeño pepper minced
  • 2 1/2 cups orange juice
  • One (4 1/2-ounce) package 6-inch (15-cm) corn tortillas warmed
  • 4 tomatoes chopped, or cherry tomatoes of assorted colors, halved
  • 2 heads romaine lettuce chopped or thinly sliced crosswise
  • 2 small onions chopped
  • Guacamole or avocado slices
  • One (12-ounce) package shredded cheese
  • One (16-ounce) carton sour cream

  • In a large skillet over medium heat, sauté the onion and garlic in the oil or butter, stirring frequently, until the onion is translucent, 3 to 5 minutes.

  • Add the ground turkey, beef, and sausage and cook, stirring with a wooden spoon to crumble any large chunks, until the meat begins to brown but isn't cooked through.

  • Add the scallions, half the cilantro, cumin, chili powder, salt, pepper, Tabasco, cayenne, jalapeño, and orange juice and cook until the liquid has evaporated, about 4 minutes, stirring occasionally. Remove the skillet from the heat.

  • Set out the meat, tortillas, tomatoes, lettuce, onions, guacamole, cheese, sour cream, and remaining cilantro and let guests assemble their own tacos.

Serving: 1 taco Calories: 765 kcal (38%) Carbohydrates: 31 g (10%) Protein: 50 g (100%) Fat: 50 g (77%) Saturated Fat: 22 g (138%) Polyunsaturated Fat: 4 g Monounsaturated Fat: 19 g Trans Fat: 1 g Cholesterol: 176 mg (59%) Sodium: 2120 mg (92%) Potassium: 1306 mg (37%) Fiber: 6 g (25%) Sugar: 11 g (12%) Vitamin A: 12301 IU (246%) Vitamin C: 49 mg (59%) Calcium: 421 mg (42%) Iron: 6 mg (33%)

Recipe Testers' Reviews

Originally published October 04, 2021

Recipe © 2010 Lulu Powers. Photo © 2010 Stephen Danelian. All rights reserved. All materials used with permission.

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