Finely chop the onion and mince the garlic. Dice the tomato, shred the lettuce, crumble the cheese if needed, and chop cilantro. Set tortilla and lime wedge nearby.

Cook filling

Heat a small skillet over medium-high heat. Add 1 tsp vegetable oil. When shimmering, add the chopped onion and cook 1–2 minutes until translucent. Add the garlic and cook 20–30 seconds until fragrant. Add the ground beef (3 oz) and break it up with a spatula. Cook 3–4 minutes until browned and no longer pink.

Season filling

Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the meat. Stir to combine. Pour in 2 tbsp water, reduce heat to medium, and simmer 1–2 minutes until seasoning coats the meat and liquid mostly evaporates. Taste and adjust seasoning if needed (add a pinch more salt or chili powder).

Warm tortilla

Warm the tortilla in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred, or heat in microwave 10–15 seconds wrapped in a damp paper towel.

Assemble taco

Place the warm tortilla on a plate. Spoon the seasoned meat into the center (all of the cooked meat). Top with shredded lettuce, diced tomato, shredded cheese, a drizzle or dollop of hot sauce/salsa, and sprinkle chopped cilantro. Squeeze the lime wedge over the filling to taste.

Side (Esquites - Mexican street corn salad)

Cook corn

Heat a small skillet over medium-high heat. Add 1 tsp butter. When melted, add 1/2 cup corn kernels and cook, stirring occasionally, until kernels are lightly charred and heated through, about 4–5 minutes. For extra char, let sit undisturbed for 30–60 seconds at a time to brown.

Mix dressing

In a small bowl, whisk together 1 tbsp mayonnaise, 1 tsp sour cream (or yogurt), 1 tsp lime juice, 1/8 tsp salt, and a pinch of black pepper until smooth.

Combine

Transfer the hot corn to the bowl with the dressing and stir to coat. Add the crumbled cotija cheese and chopped cilantro, tossing gently.

Finish & serve

Spoon the esquites into a small ramekin or plate. Sprinkle 1/4 tsp chili powder on top for a smoky kick and a little extra cotija if desired. Serve immediately alongside the taco so both are warm.