Tacos Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef to the skillet and break it into pieces with a spatula. Cook, stirring and breaking up lumps, until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is more than a tablespoon.

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook with the meat for 1 minute to bloom the spices.

Add the tomato paste and stir to coat the meat, cooking 1–2 minutes to deepen flavor. Pour in the broth, scraping any browned bits from the bottom of the pan. Reduce heat to low and simmer until the mixture thickens slightly, about 3–5 minutes.

Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime as desired. Keep warm while you prepare tortillas and toppings.

Warm the tortillas: heat a clean skillet or griddle over medium-high heat. Lightly brush one side of each tortilla with a little oil or butter. Warm tortillas in batches 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: spoon about 2–3 tablespoons of the beef filling into the center of each warm tortilla (adjust amount to preference).

Top each filled tortilla with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and sliced avocado or a spoonful of guacamole.

Garnish with chopped cilantro, a squeeze of lime wedge, and hot sauce or salsa to taste. Serve immediately while warm.