Damn Good Tacos Recipe

Prep aromatics

Finely dice the yellow onion until you have about 1/2 cup. Mince the garlic cloves.

Cook onion and garlic

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced onion and a pinch of salt; cook 3–4 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet, breaking it up with a spatula. Cook undisturbed for 2 minutes, then stir and continue cooking until no pink remains and some brown bits form, about 5–6 minutes total.

Season and simmer

Sprinkle the chili powder (2 tsp), cumin (1 tsp), smoked paprika (1 tsp), oregano (1/2 tsp), salt (1 tsp) and black pepper (1/2 tsp) over the beef. Stir to coat. Add 1 tablespoon tomato paste and stir it in; cook 1 minute to deepen flavor. Pour in 1/2 cup beef broth or water, scrape up browned bits, bring to a gentle simmer and reduce until the mixture is saucy but not dry, about 3–5 minutes. Stir in 1 tablespoon lime juice. Taste and adjust salt or heat as needed. Keep warm on low while you prepare toppings.

Shred and slice vegetables

Thinly shred 1 cup red cabbage and 1/2 cup carrot (use a box grater or mandoline). Thinly slice 1/4 cup red onion. Chop 1/4 cup cilantro and thinly slice the jalapeño if using (remove seeds for less heat).

Make quick pickle

In a bowl combine 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt. Add the shredded cabbage, carrot and sliced red onion; toss to coat. Let sit at least 10 minutes (or up to 1 hour) to soften and lightly pickle. Stir in half the chopped cilantro just before assembling.

Prepare limes and extras

Cut 2 limes into wedges for squeezing over finished tacos.

Mix taco crema

In a small bowl combine 1/2 cup sour cream (or Greek yogurt), 2 tablespoons mayonnaise, 1 teaspoon hot sauce (or a small spoonful of chopped chipotle in adobo), and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust acidity with a squeeze of lime if desired.

Prepare cheese

Crumble or shred 1/2 cup cotija or cheddar and set aside for topping.

Warm tortillas

Heat an empty skillet over medium-high. Lightly brush each tortilla with a little butter or oil (about 1 tsp total) and warm 30–45 seconds per side until pliable and slightly toasted. Alternatively warm in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds.

Assemble tacos

Divide the spiced beef evenly among 8 tortillas (about 2 oz meat per taco). Top each with a spoonful of quick-pickled cabbage mix, a drizzle of the crema, a sprinkle of cilantro and crumbled cheese. Add sliced jalapeño if using and finish with a squeeze of lime.

Serve

Serve immediately while warm. Offer extra hot sauce, lime wedges and more cilantro on the side.