Taco Of The Day Recipe

Warm Tortillas

Heat a large skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and briefly brush both sides of each tortilla. Warm tortillas 30–40 seconds per side until lightly charred and pliable. Keep tortillas covered in a clean towel to stay warm while preparing the rest.

To assemble each taco, place about 2 to 3 tablespoons of the seasoned beef in the center of a tortilla, top with a small handful of quick pickled slaw, 1 to 2 tablespoons diced tomato, a spoonful of crema sauce, a sprinkle of chopped cilantro, and a squeeze of lime. Serve immediately.

Cook Aromatics

Heat a medium skillet over medium heat. Add remaining 1 tbs vegetable oil, then add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown Beef

Increase heat to medium-high, add ground beef, and break it up with a spatula. Cook 5–7 minutes until browned and no longer pink.

Season & Simmer

Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook 30 seconds to bloom the spices. Add tomato paste and stir to coat the meat. Pour in 1/2 cup broth, scrape any browned bits from the pan, reduce heat to medium-low, and simmer 4–5 minutes until sauce is slightly thickened. Taste and adjust seasoning if needed. Keep warm until assembling.

Make Quick Pickle

In a bowl combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Stir until sugar dissolves.

Add sliced red cabbage, carrot, and red onion to the pickling liquid. Toss to coat thoroughly. Let sit at least 10 minutes (up to 1 hour) to soften and pickle slightly. Drain most of the liquid before using so slaw isn't soggy.

Prepare Toppings

Dice the tomato, chop the cilantro, and finely mince the jalapeño if using. Combine sour cream, hot sauce, and 1/4 tsp salt in a small bowl and stir until smooth to make a quick crema. Taste and adjust hot sauce or salt as desired.