The key to this dish lies in selecting the right ingredients to balance flavor and texture. I always opt for fresh, high-quality cheese because it melts beautifully and lends that rich, creamy bite we crave. When it comes to the taco shells, I prefer corn tortillas for their authentic flavor and sturdiness under the cheese, but flour tortillas can work too if that’s what you have on hand. Choosing lean ground beef or turkey keeps the filling light, but I’ve had great success with seasoned black beans for a vegetarian twist.

• 8 small corn tortillas
• 1 lb (450g) lean ground beef or ground turkey
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning or 2 tablespoons homemade blend
• 1/2 cup salsa (store-bought or homemade)
• 2 tablespoons olive oil
• Fresh cilantro and lime wedges for garnish (optional)

Substitution tip: For a vegetarian version, replace the meat with 1 can of seasoned black beans or cooked lentils. Use vegan cheese to keep it dairy-free while maintaining that melty texture.