Beef Tacos Recipe

Prep

Measure and prepare all spices, dice the onion finely, and mince the garlic so everything is ready to go.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil.

Add the chopped onion to the hot skillet and sauté 4–5 minutes until softened and translucent, stirring occasionally.

Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Increase heat to medium-high, add the ground beef to the skillet, breaking it up with a spatula. Cook 6–8 minutes until browned and no longer pink, stirring and scraping to break up clumps.

Season the beef with chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Stir until spices are evenly distributed and aromatic, about 1 minute.

Add the tomato paste and stir to coat the meat; cook 1 minute to deepen the paste's flavor.

Pour in 1 cup beef broth (or water) and scrape any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer uncovered 6–8 minutes until mixture thickens to a saucy, scoopable consistency. Taste and adjust salt/pepper if needed.

Remove from heat and keep warm. If filling cools too much before assembly, gently rewarm over low heat.

Warm the tortillas: stack tortillas and wrap in a damp paper towel, microwave 30–45 seconds until warm and pliable. Or heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until lightly charred in spots.

Assemble tacos: place about 2–3 tablespoons of the beef filling in the center of each tortilla (adjust to preference).

Top each taco with shredded lettuce, shredded cheddar, diced tomato, and diced avocado or a spoonful of guacamole.

Add a small dollop (about 1 teaspoon) of sour cream to each taco if using. Sprinkle chopped cilantro over the top and finish with a squeeze of lime juice and hot sauce if desired.

Serve immediately while hot. Provide extra lime wedges, hot sauce, and leftover toppings on the side.