These already-seasoned tortillas need only the bare minimum: some protein, heat, and a moment to crisp. They're meant for tacos, and tonight you'll pile them with what you have and what takes less than half an hour to get on the table.

Serves 2. 25 minutes, 20 at the stove.

About 270 calories a serving, 10 g protein, 18 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While it warms, mince 2 garlic cloves and season them with salt and pepper. Add half a pound ground beef or chicken to the hot pan, breaking it into small pieces as it hits the heat.
2. Cook the meat for 5 to 7 minutes, stirring often, until it is no longer pink and beginning to brown at the edges. Add the minced garlic and stir constantly for 1 minute until fragrant, then taste and adjust salt and pepper.6 min
3. Wipe the skillet clean and return it to medium-high heat with 1 tablespoon oil. Working in batches if needed, place 2 or 3 tortillas directly in the hot oil for 30 seconds per side until they are crisp and brown spots appear, then transfer to a plate.
4. Assemble the tacos by filling each warm tortilla with a spoonful of cooked meat. Squeeze fresh lime over the top and eat immediately while the tortillas are still crisp.

Note Swap the meat for a can of beans or leftover roasted vegetables if that suits tonight better. Leftover cooked meat keeps for three days refrigerated; leftover crisped tortillas stay crisp at room temperature in an airtight container for one day. Serve with hot sauce, diced onion, cilantro, or sour cream on the side.