$25,000 tacos exist…

Ingredients

• 1 medium Russet Potato (peeled and diced into 1/4‑inch cubes)
• 1 tablespoon Vegetable Oil (for frying potatoes)
• 1 teaspoon Taco Seasoning (store‑bought blend of cumin, chili powder, paprika, garlic powder, onion powder, and salt)
• 10 small Corn Tortillas (2 per taco, warmed before serving)
• 1/2 cup Shredded Lettuce (for $1 taco topping)
• 2 tablespoons Shredded Cheddar Cheese (optional, for $1 taco)
• to taste Hot Sauce (for $1 taco)
• 8 ounces Chicken Breast (cut into bite‑size pieces)
• 1 tablespoon Olive Oil (for cooking chicken)
• 1 pinch Salt (for seasoning chicken and ribeye)
• 1 pinch Black Pepper (freshly ground)
• 1 large Ripe Avocado (peeled, pitted, and mashed)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 tablespoons Cilantro (chopped)
• 2 tablespoons Red Onion (finely diced)
• 2 tablespoons Tomato (seeded and diced)
• 1 small Jalapeño (optional, minced)
• 8 ounces Dry‑Aged Ribeye Steak (trimmed, room temperature before searing)
• 1/4 cup Pineapple (fresh, diced small)

Instructions

1. Prep Potatoes for $1 Taco

   Wash, peel, and dice the russet potato into 1/4‑inch cubes. Pat dry with paper towels.

   Time: PT5M

2. Season and Fry Potatoes

   Heat 1 tbsp vegetable oil in a large skillet over medium‑high heat. Sprinkle potatoes with 1 tsp taco seasoning, salt if desired, and fry, stirring occasionally, until golden and crispy.

   Time: PT10M

   Temperature: Medium‑high

3. Warm Tortillas for $1 Taco

   Place 4 corn tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable.

   Time: PT2M

   Temperature: Medium

4. Assemble $1 Spicy Potato Taco

   Layer fried potatoes onto each tortilla, top with shredded lettuce, cheese, and a dash of hot sauce.

   Time: PT3M

5. Prep Chicken for $10 Taco

   Trim any fat from the chicken breast, cut into bite‑size pieces, and toss with 1 tbsp olive oil, 1 tsp taco seasoning, a pinch of salt and pepper.

   Time: PT5M

6. Cook Chicken

   In the same skillet (wipe clean if needed), heat over medium heat and cook chicken pieces, stirring, until cooked through and lightly browned, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

7. Make Fresh Guacamole

   In a small bowl, mash the avocado with 1 tbsp lime juice, 2 tbsp chopped cilantro, 2 tbsp diced red onion, 2 tbsp diced tomato, and optional minced jalapeño. Season with salt to taste.

   Time: PT10M

8. Warm Tortillas for $10 Taco

   Warm another 4 corn tortillas in the skillet, 30 seconds per side.

   Time: PT2M

   Temperature: Medium

9. Assemble $10 Chicken Guacamole Taco

   Place a spoonful of cooked chicken on each tortilla, top with a generous dollop of guacamole, and garnish with extra cilantro if desired.

   Time: PT3M

10. Season Dry‑Aged Ribeye for $50 Taco

    Pat the ribeye dry, season both sides with a pinch of salt and pepper. Let sit at room temperature for 2 minutes.

    Time: PT2M

11. Sear Ribeye

    Heat 1 tsp oil in a cast‑iron grill pan over high heat. Sear ribeye 2 minutes per side for medium‑rare (internal temp ~130°F), then remove from pan.

    Time: PT5M

    Temperature: High

12. Rest Ribeye

    Transfer steak to a plate, loosely cover with foil, and let rest 5 minutes before slicing.

    Time: PT5M

13. Prep Pineapple Topping

    Dice fresh pineapple into small 1‑cm pieces.

    Time: PT2M

14. Warm Tortillas for $50 Taco

    Warm the remaining 2 corn tortillas in the skillet, 30 seconds per side.

    Time: PT2M

    Temperature: Medium

15. Assemble $50 Dry‑Aged Ribeye Taco

    Thinly slice the rested ribeye against the grain. Place a few slices on each tortilla, top with diced pineapple and a sprinkle of cilantro.

    Time: PT2M

Nutrition Facts

Calories

470

Protein

28 g

Carbohydrates

45 g

Fat

22 g

Fiber

6 g