1½ pound Florida ground beef
3 tablespoons taco seasoning
1 red Florida bell pepper, diced small
1 tablespoon fresh garlic, diced fine
3 cups Florida iceberg lettuce, shredded fine
1 lime (½ juiced, ½ for garnish)
¼ cup fresh cilantro, rinsed and hand torn
12 crunchy taco shells, warmed
2 cups grated Colby-Jack cheese
1 cup sour cream
2 tablespoons water
1 cup cantina-style Florida tomato salsa
Sea salt and fresh ground pepper, to taste
Florida hot sauce, to taste
Cook the ground beef in a pre-heated pan over medium-high heat for about 6 minutes, breaking it up as it cooks. Stir in the diced red bell pepper and cook for another 3 to 4 minutes until browned. Drain excess fat, reduce heat to medium-low, and mix in water, garlic and taco seasoning. Adjust seasoning to taste, with hot sauce, sea salt and fresh ground pepper.
Arrange taco shells on a baking sheet and warm in a preheated 250-degree oven for about 7 minutes. While shells are warming, drizzle lime juice over the shredded lettuce. Once shells are heated, remove from oven and fill with the seasoned beef, lime-dressed lettuce, and cheese. Serve with hot sauce, sour cream and salsa. Garnish with cilantro and lime wedges. Serve warm.
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