Tacos Recipe

Prep onion and garlic

Peel and finely dice the yellow onion (use half for the filling and reserve half for topping). Mince the garlic cloves and set aside.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion (for the filling) and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add 1 lb ground beef (or shredded cooked chicken/pork) to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.

Season

Sprinkle in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Stir to coat the meat and toast the spices for 1 minute.

Simmer

Stir in 1 tablespoon tomato paste (optional) and pour in 1 cup water or low-sodium broth. Reduce heat to low and simmer uncovered 8–10 minutes until the liquid reduces and the filling thickens. Taste and adjust seasoning.

Prepare onion and cilantro

While the filling simmers, finely dice the reserved small onion for topping. Chop the fresh cilantro leaves and stems (if you like stems) to yield about 1/2 cup. Place diced onion in a small bowl; optionally stir in 1/4 tsp salt and a squeeze of lime to lightly pickle for 5–10 minutes.

Warm tortillas

Warm the tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots, or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep tortillas covered to stay warm.

Assemble tacos

Divide the meat filling among the warmed tortillas (about 2 tacos per person if serving 4). Top each with diced onion, chopped cilantro, a squeeze of fresh lime juice, and optional hot sauce or shredded cheese to taste.

Serve

Serve immediately while hot. Provide lime wedges and extra cilantro/onion on the side.