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Ingredients
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Taco Beef & Seasoning
Tiki Salsa & Toppings
Taco Shells & Finish
Method
Taco Beef & Seasoning
- 1
- 2
Brown the beef
Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spatula. Cook 6–8 minutes until browned with no pink remaining.
- 3
Season and simmer
Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor. Stir in tomato paste and cook 1 minute. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper; stir to coat the meat. Pour in beef broth, scrape up any browned bits, and reduce heat to low. Simmer 4–6 minutes until sauce thickens and flavors meld. Taste and adjust salt/pepper as needed. Keep warm on the lowest heat.
Tiki Salsa & Toppings
- 4
Make the pineapple salsa
In a medium bowl combine diced pineapple, red bell pepper, red onion, cilantro, and minced jalapeño. Add lime juice and 1/4 teaspoon salt, toss gently. Taste and adjust lime or salt to balance sweetness and acidity. Refrigerate until ready to serve to let flavors marry (10–15 minutes is fine).
- 5
Prepare spicy mayo
In a small bowl mix mayonnaise with sriracha. Adjust heat to taste — add more sriracha for spicier sauce. Keep chilled until plating.
- 6
Prepare other toppings
Crumble queso fresco or cotija and shred lettuce if not already prepared. Keep ready for assembly.
Taco Shells & Finish
- 7
Warm tortillas
Heat a nonstick skillet over medium-high and add 1 teaspoon vegetable oil; swirl to coat. Warm tortillas one at a time 20–30 seconds per side until pliable and slightly charred in spots, or if you prefer crisp shells, heat 2 tablespoons oil in a skillet and fry tortillas briefly until crisp and golden, drain on paper towels. Keep warmed tortillas covered with a clean towel to stay soft.
- 8
Assemble tacos
Place about 2 tablespoons shredded lettuce on each tortilla. Top with 2–3 tablespoons of the seasoned ground beef. Spoon 1–2 tablespoons pineapple salsa over the beef. Drizzle spicy mayo (about 1 teaspoon) over each taco, then sprinkle with crumbled queso. Garnish with extra cilantro if desired and serve with lime wedges.
- 9
Serve
Serve immediately while tortillas and beef are hot. Leftover beef keeps refrigerated in an airtight container for up to 3 days; salsa is best consumed within 24–48 hours.