Taco Tuesday just got a serious upgrade. Whether you're feeding a crowd or keeping it simple on a weeknight, this recipe brings bold, authentic flavor to the table — thanks to Tio Marcos Hot Salsa, made with real chiltepin peppers for a heat that's bright, not just burning.
Ingredients (serves 4)
- 1 lb ground beef or shredded chicken
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- ½ cup diced white onion
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ½ cup crumbled cotija or shredded cheddar cheese
- Tio Marcos Hot Salsa — as much as you dare
Instructions
- Season and cook your protein of choice in a skillet over medium-high heat until fully cooked. Season with cumin, garlic powder, salt, and pepper.
- Warm tortillas on a dry skillet or directly over a gas flame for 30 seconds per side.
- Build your tacos: start with the protein, then layer on cabbage, onion, cilantro, and cheese.
- Finish with a generous spoonful of Tio Marcos Hot Salsa and a squeeze of lime.
Why Tio Marcos Hot Salsa?
Chiltepin peppers are native to the Sonoran Desert and pack a fast, clean heat that doesn't linger and overwhelm — it enhances. Tio Marcos Hot Salsa is made in small batches with no artificial preservatives, so every jar delivers real, fresh flavor. It's the kind of salsa that makes people ask, "What is that?" after the first bite.
👉 Grab a jar of Tio Marcos Hot Salsa and make every taco night one to remember.
