Hard Shell Tacos
Crispy hard shell tacos filled with spiced beef mince and topped with fresh pico de gallo, soured cream, and avocado. A crowd-pleasing Tex-Mex classic ready in 45 minutes.
TOTAL TIME
39 min
ACTIVE TIME
39 min
QUANTITY
~1.65 kg
DIFFICULTY
Easy
CUISINE
Mexican
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/23
Tools0/18
Ingredients0/23 gathered · 4 servings
3piece
0.5piece
1piece
15g
2piece
0.75tsp
1piece
3clove
1tsp
1tsp
1tsp
0.5tsp
0.5tsp
0.25tsp
1tbsp
500g
2tbsp
100ml
12piece
120g
200g
1piece
150ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 0.5piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 0.75tsp | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 3clove | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 0.25tsp | — | — | |
| 15 | | 1tbsp | — | — | |
| 16 | | 500g | — | — | |
| 17 | | 2tbsp | — | — | |
| 18 | | 100ml | — | — | |
| 19 | | 12piece | — | — | |
| 20 | | 120g | — | — | |
| 21 | | 200g | — | — | |
| 22 | | 1piece | — | — | |
| 23 | | 150ml | — | — |
Tools22 items
Serveware1 item
Procedure70 steps
1 of 70
Lay the tomatoes on the chopping board.
Ripe tomatoes · 3 piece
⏱ 5s
ResultRipe tomatoes2 of 70
Cut out the cores and dice the tomatoes finely.
⏱ 2 min
ResultDiced tomatoes4 of 70
Lay the half red onion on the board.
Red onion · 0.5 piece⏱ 5s
ResultRed onion8 of 70
Lay the chilli on the board.
Green chilli · 1 piece⏱ 5s
ResultGreen chilli9 of 70
Halve it, scrape out the seeds for less heat, and chop it finely.
⏱ 40s
ResultFinely chopped green chilli11 of 70
Lay the coriander on the board.
Coriander leaves · 15 g⏱ 5s
ResultCoriander leaves12 of 70
Chop the leaves and tender stalks finely.
⏱ 40s
ResultChopped coriander14 of 70
Lay one lime on the board.
Lime · 1 piece⏱ 5s
ResultLime16 of 70
Squeeze the juice into the bowl, catching the pips.
⏱ 20s
ResultPico with lime17 of 70
Add 1/2 teaspoon of the salt.
Fine salt · 0.5 tsp⏱ 5s
ResultSalted pico18 of 70
Stir the salted pico
⏱ 20s
ResultPico de gallo19 of 70
Leave to stand for at least 10 minutes while you cook the beef.
⏱ 10 min
ResultMacerated pico de galloused in step 6620 of 70
Lay the onion on the chopping board.
White onion · 1 piece⏱ 5s
ResultWhite onion21 of 70
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion24 of 70
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove25 of 70
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves28 of 70
Put the smoked paprika in a third small bowl.
Smoked paprika · 1 tsp
⏱ 5s
ResultSmoked paprika29 of 70
Add the cumin.
Ground cumin · 1 tsp⏱ 5s
ResultGround cumin and smoked paprika30 of 70
Add the oregano.
Dried oregano · 1 tsp⏱ 5s
ResultSpices with oregano31 of 70
Add the chilli powder.
Chilli powder · 0.5 tsp⏱ 5s
ResultSpices with chilli32 of 70
Add the ground coriander.
Ground coriander · 0.5 tsp⏱ 5s
ResultSpices with coriander34 of 70
Pour the oil into the large frying pan.
Vegetable oil · 1 tbsp
⏱ 5s
ResultVegetable oil35 of 70
Heat over a medium heat.
⏱ 1 min
ResultHeated Oil37 of 70
Cook for about 5 minutes, stirring, until soft.
⏱ 5 min
ResultSoft onion39 of 70
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant onion40 of 70
Turn the heat up to medium-high and add the beef mince.
Minced beef · 500 g⏱ 10s
ResultOnion and beef41 of 70
Cook for about 8 minutes, breaking it up with the spoon, until no pink remains and it starts to brown.
⏱ 8 min
ResultBrowned beef43 of 70
Stir for a minute, until fragrant.
⏱ 1 min
ResultSpiced beef44 of 70
Add the tomato purée.
Tomato purée · 2 tbsp⏱ 10s
ResultBeef and tomato purée45 of 70
Pour in the stock and stir.
Beef stock · 100 ml⏱ 10s
ResultBeef in stock46 of 70
Simmer for about 5 minutes, stirring, until the liquid has mostly gone and the beef is glossy.
⏱ 5 min
ResultTaco beef47 of 70
Add the rest of the salt and take the pan off the heat.
Fine salt · 0.25 tsp⏱ 5s
ResultSeasoned taco beefused in step 6348 of 70
Meanwhile, turn the oven to 180 °C (160 °C fan).
⏱ 15 min
49 of 70
Stand the taco shells upright on the tray, open side down, leaning on each other.
Hard taco shells · 12 piece⏱ 30s
ResultArranged taco shells50 of 70
Using oven gloves, put the tray in the oven.
⏱ 10s
ResultArranged taco shells51 of 70
Warm for 5 minutes, until crisp and fragrant.
180°C
⏱ 5 min
ResultWarm crisp taco shells53 of 70
Put the cheddar in a fourth small bowl.
Mature Cheddar cheese · 120 g
⏱ 5s
ResultGrated cheddar55 of 70
Lay the lettuce on the board.
Iceberg lettuce · 200 g⏱ 5s
ResultIceberg lettuce58 of 70
Lay the avocado on the board.
Avocado · 1 piece⏱ 5s
ResultAvocado59 of 70
Halve it around the stone, lift out the stone, and scoop the flesh out with the spoon.
⏱ 40s
ResultHalved avocados62 of 70
Stand the warm shells on the serving platter.
⏱ 30s
ResultWarm crisp taco shells66 of 70
Spoon over the pico de gallo, leaving its juices in the bowl.
⏱ 1 min
ResultShells with pico68 of 70
Finish each with a spoonful of soured cream.
Soured cream · 150 ml⏱ 40s
ResultFilled tacos69 of 70
Lay the second lime on the board.
Lime · 1 piece⏱ 5s
ResultLimeTotal Time39 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 piece | | Lay the tomatoes on the chopping board.⏱ 5sResultRipe tomatoes |
| 2 | Ripe tomatoesstep 1 | | Cut out the cores and dice the tomatoes finely.⏱ 2 minResultDiced tomatoes |
| 3 | Diced tomatoesstep 2 | | Put them in the medium bowl.⏱ 10sResultDiced tomatoes |
| 4 | 0.5 piece | | Lay the half red onion on the board.⏱ 5sResultRed onion |
| 5 | Red onionstep 4 | | Peel off the skin.⏱ 20sResultPeeled red onion |
| 6 | Peeled red onionstep 5 | | Chop it finely.⏱ 1 minResultChopped red onion |
| 7 | Chopped red onionstep 6 | | Add it to the tomatoes.⏱ 5sResultTomato and onion |
| 8 | 1 piece | | Lay the chilli on the board.⏱ 5sResultGreen chilli |
| 9 | Green chillistep 8 | | Halve it, scrape out the seeds for less heat, and chop it finely.⏱ 40sResultFinely chopped green chilli |
| 10 | Finely chopped green chillistep 9 | | Add it to the bowl.⏱ 5sResultTomato, onion and chilli |
| 11 | 15 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 12 | Coriander leavesstep 11 | | Chop the leaves and tender stalks finely.⏱ 40sResultChopped coriander |
| 13 | Chopped corianderstep 12 | | Add it to the bowl.⏱ 5sResultPico base |
| 14 | 1 piece | | Lay one lime on the board.⏱ 5sResultLime |
| 15 | Limestep 14 | | Cut it in half.⏱ 10sResultLime halves |
| 16 | Lime halvesstep 15 | | Squeeze the juice into the bowl, catching the pips.⏱ 20sResultPico with lime |
| 17 | 0.5 tsp | | Add 1/2 teaspoon of the salt.⏱ 5sResultSalted pico |
| 18 | — | | Stir the salted pico⏱ 20sResultPico de gallo |
| 19 | — | | Leave to stand for at least 10 minutes while you cook the beef.⏱ 10 minResultMacerated pico de galloused in step 66 |
| 20 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 21 | White onionstep 20 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 22 | Halved white onionstep 21 | | Dice it finely.⏱ 1 min 30sResultDiced onion |
| 23 | Diced onionstep 22 | | Put the onion in the small bowl.⏱ 5sResultDiced onionused in step 36 |
| 24 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 25 | Garlic clovestep 24 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 26 | Peeled garlic clovesstep 25 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 27 | Minced garlicstep 26 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 38 |
| 28 | 1 tsp | | Put the smoked paprika in a third small bowl.⏱ 5sResultSmoked paprika |
| 29 | 1 tsp | | Add the cumin.⏱ 5sResultGround cumin and smoked paprika |
| 30 | 1 tsp | | Add the oregano.⏱ 5sResultSpices with oregano |
| 31 | 0.5 tsp | | Add the chilli powder.⏱ 5sResultSpices with chilli |
| 32 | 0.5 tsp | | Add the ground coriander.⏱ 5sResultSpices with coriander |
| 33 | 0.25 tsp | | Add the pepper.⏱ 5sResultTaco spice mixused in step 42 |
| 34 | 1 tbsp | | Pour the oil into the large frying pan.⏱ 5sResultVegetable oil |
| 35 | — | | Heat over a medium heat.⏱ 1 minResultHeated Oil |
| 36 | Diced onionstep 23 | | Add the onion.⏱ 5sResultOnion in oil |
| 37 | — | | Cook for about 5 minutes, stirring, until soft.⏱ 5 minResultSoft onion |
| 38 | Minced garlicstep 27 | | Add the garlic.⏱ 5sResultOnion and garlic |
| 39 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant onion |
| 40 | 500 g | | Turn the heat up to medium-high and add the beef mince.⏱ 10sResultOnion and beef |
| 41 | — | | Cook for about 8 minutes, breaking it up with the spoon, until no pink remains and it starts to brown.⏱ 8 minResultBrowned beef |
| 42 | Taco spice mixstep 33 | | Add the spice mix.⏱ 10sResultBeef and spices |
| 43 | — | | Stir for a minute, until fragrant.⏱ 1 minResultSpiced beef |
| 44 | 2 tbsp | | Add the tomato purée.⏱ 10sResultBeef and tomato purée |
| 45 | 100 ml | | Pour in the stock and stir.⏱ 10sResultBeef in stock |
| 46 | — | | Simmer for about 5 minutes, stirring, until the liquid has mostly gone and the beef is glossy.⏱ 5 minResultTaco beef |
| 47 | 0.25 tsp | | Add the rest of the salt and take the pan off the heat.⏱ 5sResultSeasoned taco beefused in step 63 |
| 48 | — | | Meanwhile, turn the oven to 180 °C (160 °C fan).⏱ 15 min |
| 49 | 12 piece | Stand the taco shells upright on the tray, open side down, leaning on each other.⏱ 30sResultArranged taco shells | |
| 50 | — | | Using oven gloves, put the tray in the oven.⏱ 10sResultArranged taco shells |
| 51 | — | 180°C | Warm for 5 minutes, until crisp and fragrant.⏱ 5 minResultWarm crisp taco shells |
| 52 | — | | Using oven gloves, take the tray out.⏱ 10sResultWarm crisp taco shellsused in step 62 |
| 53 | 120 g | | Put the cheddar in a fourth small bowl.⏱ 5sResultGrated cheddar |
| 54 | — |  | Grate it coarsely.⏱ 1 min 30sResultGrated cheddarused in step 65 |
| 55 | 200 g | | Lay the lettuce on the board.⏱ 5sResultIceberg lettuce |
| 56 | Iceberg lettucestep 55 | | Shred it finely.⏱ 1 minResultShredded lettuce |
| 57 | Shredded lettucestep 56 |  | Put it in the large bowl.⏱ 10sResultShredded lettuceused in step 64 |
| 58 | 1 piece | | Lay the avocado on the board.⏱ 5sResultAvocado |
| 59 | Avocadostep 58 | | Halve it around the stone, lift out the stone, and scoop the flesh out with the spoon.⏱ 40sResultHalved avocados |
| 60 | Halved avocadosstep 59 | | Dice the flesh.⏱ 40sResultDiced avocado |
| 61 | Diced avocadostep 60 | | Put it in a fifth small bowl.⏱ 10sResultDiced avocadoused in step 67 |
| 62 | Warm crisp taco shellsstep 52 | | Stand the warm shells on the serving platter.⏱ 30sResultWarm crisp taco shells |
| 63 | Seasoned taco beefstep 47 | | Spoon the beef into the shells.⏱ 2 minResultBeef-filled shells |
| 64 | Shredded lettucestep 57 | Add a handful of lettuce to each.⏱ 1 minResultShells with lettuce | |
| 65 | Grated cheddarstep 54 | Scatter over the cheddar.⏱ 30sResultShells with cheese | |
| 66 | Macerated pico de gallostep 19 | | Spoon over the pico de gallo, leaving its juices in the bowl.⏱ 1 minResultShells with pico |
| 67 | Diced avocadostep 61 | Scatter over the avocado.⏱ 30sResultShells with avocado | |
| 68 | 150 ml | | Finish each with a spoonful of soured cream.⏱ 40sResultFilled tacos |
| 69 | 1 piece | | Lay the second lime on the board.⏱ 5sResultLime |
| 70 | Limestep 69 | | Cut it into wedges.⏱ 20sResultLime wedges |
| Total Time | 39 min | ||
Serving
- Tuck the lime wedges around the tacos and serve straight away.
Nutritionper serving
Estimated · pre-cooking · 92% ingredients covered
| Nutrient | Per serving |
|---|---|
| 648kcal | |
| 40g | |
| 48g | |
| 21g | |
| 18g | |
| 5g | |
| 6g | |
| 830mg |
Ingredients0/23
Tools0/18
Mexican · Recipe
Hard Shell Tacos
Crispy hard shell tacos filled with spiced beef mince and topped with fresh pico de gallo, soured cream, and avocado. A crowd-pleasing Tex-Mex classic ready in 45 minutes.
What you’ll doYou will make a quick pico de gallo with tomato, red onion, chilli, coriander and lime and leave it to stand. Soften onion and garlic, brown beef mince with a smoky spice mix, tomato purée and stock until glossy, and warm the taco shells in the oven. Grate the cheddar, shred the lettuce and dice the avocado, then fill the shells with beef, lettuce, cheese, pico, avocado and soured cream and serve with lime wedges.
Serves4
Total39 min
LevelEasy
Ingredients
- Ripe tomatoes3 piece
- Red onion0.5 piece
- Green chilli1 piece
- Coriander leaves15 g
- Lime2 piece
- Fine salt0.75 tsp
- White onion1 piece
- Garlic clove3 clove
- Smoked paprika1 tsp
- Ground cumin1 tsp
- Dried oregano1 tsp
- Chilli powder0.5 tsp
- Ground coriander0.5 tsp
- Ground black pepper0.25 tsp
- Vegetable oil1 tbsp
- Minced beef500 g
- Tomato purée2 tbsp
- Beef stock100 ml
- Hard taco shells12 piece
- Mature Cheddar cheese120 g
- Iceberg lettuce200 g
- Avocado1 piece
- Soured cream150 ml
Tools
SpoonTongsLarge serving platterOnion bowl (small bowl)Garlic bowl (small bowl)Taco bowl (small bowl)Cheddar bowl (small bowl)Avocado bowl (small bowl)OvenLarge frying panChef's knifeMedium bowlLarge bowlSlotted spoonCitrus juicerWooden spoonBox graterGraterTrayKitchen paperOven gloveChopping board
Method
1
Lay the tomatoes on the chopping board.
5sChopping boardRipe tomatoes · 3 piece
2
Cut out the cores and dice the tomatoes finely.
2 minChopping board, Chefs knifeRipe tomatoes · step 1
3
Put them in the medium bowl.
10sMedium bowlDiced tomatoes · step 2
4
Lay the half red onion on the board.
5sChopping boardRed onion · 0.5 piece
5
Peel off the skin.
20sChopping board, Chefs knifeRed onion · step 4
6
Chop it finely.
1 minChopping board, Chefs knifePeeled red onion · step 5
7
Add it to the tomatoes.
5sMedium bowlChopped red onion · step 6
8
Lay the chilli on the board.
5sChopping boardGreen chilli · 1 piece
9
Halve it, scrape out the seeds for less heat, and chop it finely.
40sChopping board, Chefs knifeGreen chilli · step 8
10
Add it to the bowl.
5sMedium bowlFinely chopped green chilli · step 9
11
Lay the coriander on the board.
5sChopping boardCoriander leaves · 15 g
12
Chop the leaves and tender stalks finely.
40sChopping board, Chefs knifeCoriander leaves · step 11
13
Add it to the bowl.
5sMedium bowlChopped coriander · step 12
14
Lay one lime on the board.
5sChopping boardLime · 1 piece
15
Cut it in half.
10sChopping board, Chefs knifeLime · step 14
16
Squeeze the juice into the bowl, catching the pips.
20sMedium bowl, Citrus juicerLime halves · step 15
17
Add 1/2 teaspoon of the salt.
5sMedium bowlFine salt · 0.5 tsp
18
Stir the salted pico
20sMedium bowl, Spoon
19
Leave to stand for at least 10 minutes while you cook the beef.
Result · Macerated pico de gallo · used in step 66
10 minMedium bowl
20
Lay the onion on the chopping board.
5sChopping boardWhite onion · 1 piece
21
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 20
22
Dice it finely.
1 min 30sChopping board, Chefs knifeHalved white onion · step 21
23
Put the onion in the small bowl.
Result · Diced onion · used in step 36
5sOnion bowl (small bowl)Diced onion · step 22
24
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
25
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 24
26
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 25
27
Put the garlic in the small bowl.
Result · Minced garlic · used in step 38
5sGarlic bowl (small bowl)Minced garlic · step 26
28
Put the smoked paprika in a third small bowl.
5sTaco bowl (small bowl)Smoked paprika · 1 tsp
29
Add the cumin.
5sTaco bowl (small bowl)Ground cumin · 1 tsp
30
Add the oregano.
5sTaco bowl (small bowl)Dried oregano · 1 tsp
31
Add the chilli powder.
5sTaco bowl (small bowl)Chilli powder · 0.5 tsp
32
Add the ground coriander.
5sTaco bowl (small bowl)Ground coriander · 0.5 tsp
33
Add the pepper.
Result · Taco spice mix · used in step 42
5sTaco bowl (small bowl)Ground black pepper · 0.25 tsp
34
Pour the oil into the large frying pan.
5sLarge frying panVegetable oil · 1 tbsp
35
Heat over a medium heat.
1 minLarge frying pan
36
Add the onion.
5sLarge frying panDiced onion · step 23
37
Cook for about 5 minutes, stirring, until soft.
5 minLarge frying pan, Wooden spoon
38
Add the garlic.
5sLarge frying panMinced garlic · step 27
39
Stir for a minute, until fragrant.
1 minLarge frying pan, Wooden spoon
40
Turn the heat up to medium-high and add the beef mince.
10sLarge frying panMinced beef · 500 g
41
Cook for about 8 minutes, breaking it up with the spoon, until no pink remains and it starts to brown.
8 minLarge frying pan, Wooden spoon
42
Add the spice mix.
10sLarge frying panTaco spice mix · step 33
43
Stir for a minute, until fragrant.
1 minLarge frying pan, Wooden spoon
44
Add the tomato purée.
10sLarge frying panTomato purée · 2 tbsp
45
Pour in the stock and stir.
10sLarge frying pan, Wooden spoonBeef stock · 100 ml
46
Simmer for about 5 minutes, stirring, until the liquid has mostly gone and the beef is glossy.
5 minLarge frying pan, Wooden spoon
47
Add the rest of the salt and take the pan off the heat.
Result · Seasoned taco beef · used in step 63
5sLarge frying panFine salt · 0.25 tsp
48
Meanwhile, turn the oven to 180 °C (160 °C fan).
180°C15 minOven
49
Stand the taco shells upright on the tray, open side down, leaning on each other.
30sTrayHard taco shells · 12 piece
50
Using oven gloves, put the tray in the oven.
10sTray, Oven, Oven glove
51
Warm for 5 minutes, until crisp and fragrant.
180°C5 minTray
52
Using oven gloves, take the tray out.
Result · Warm crisp taco shells · used in step 62
10sTray, Oven, Oven glove
53
Put the cheddar in a fourth small bowl.
5sCheddar bowl (small bowl), GraterMature Cheddar cheese · 120 g
54
Grate it coarsely.
Result · Grated cheddar · used in step 65
1 min 30sCheddar bowl (small bowl), Box grater
55
Lay the lettuce on the board.
5sChopping boardIceberg lettuce · 200 g
56
Shred it finely.
1 minChopping board, Chefs knifeIceberg lettuce · step 55
57
Put it in the large bowl.
Result · Shredded lettuce · used in step 64
10sLarge bowlShredded lettuce · step 56
58
Lay the avocado on the board.
5sChopping boardAvocado · 1 piece
59
Halve it around the stone, lift out the stone, and scoop the flesh out with the spoon.
40sChopping board, Chefs knifeAvocado · step 58
60
Dice the flesh.
40sChopping board, Chefs knifeHalved avocados · step 59
61
Put it in a fifth small bowl.
Result · Diced avocado · used in step 67
10sAvocado bowl (small bowl)Diced avocado · step 60
62
Stand the warm shells on the serving platter.
30sLarge serving platter, TongsWarm crisp taco shells · step 52
63
Spoon the beef into the shells.
2 minLarge serving platter, SpoonSeasoned taco beef · step 47
64
Add a handful of lettuce to each.
1 minLarge serving platterShredded lettuce · step 57
65
Scatter over the cheddar.
30sLarge serving platterGrated cheddar · step 54
66
Spoon over the pico de gallo, leaving its juices in the bowl.
1 minLarge serving platter, Slotted spoonMacerated pico de gallo · step 19
67
Scatter over the avocado.
30sLarge serving platterDiced avocado · step 61
68
Finish each with a spoonful of soured cream.
40sLarge serving platter, SpoonSoured cream · 150 ml
69
Lay the second lime on the board.
5sChopping boardLime · 1 piece
70
Cut it into wedges.
20sChopping board, Chefs knifeLime · step 69
71
Tuck the lime wedges around the tacos and serve straight away.
Result · Hard Shell Tacos
15sLarge serving platterLime wedges · step 70
Printed 6 October 2026