Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Filling
Taco Shells & Alternatives
Toppings
Optional Quick Pico (fresh salsa)
Method
Taco Filling
- 1
- 2
Cook aromatics
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Brown the beef
Add 1 lb ground beef 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 desired, leaving about 1 tablespoon fat for flavor.
- 4
Add seasoning and simmer
Stir in 2 tbsp tomato paste, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to toast the spices. Pour in 120 ml broth, stir to combine, and reduce heat to medium-low. Simmer uncovered 5–8 minutes until sauce thickens and coats the beef. Stir in 1 tbsp lime juice off heat.
- 5
Taste and adjust
Taste the filling and adjust seasoning with extra salt, lime juice, or a pinch of chili powder if needed. Keep warm until ready to assemble.
Optional Quick Pico (fresh salsa)
- 6
Combine 1 diced roma tomato, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 5–10 minutes to meld flavors. Refrigerate until serving.
Shells & Assembly
- 7
Warm tortillas or shells
For soft tortillas: wrap stacks of 6 tortillas in a damp paper towel and microwave 30–45 seconds until warm and pliable, or warm individually in a hot dry skillet 15–20 seconds per side. For hard shells: place on a baking sheet and warm in a 350°F (175°C) oven 4–6 minutes until crisp.
- 8
Assemble tacos
Divide the prepared beef filling among the tortillas or shells (about 2–3 tbsp filling per small shell or 1/3 cup per 6-inch tortilla). Top each with shredded lettuce, diced tomato, shredded cheddar, a spoonful of pico (if using), a dollop of sour cream, sliced jalapeño or pickled jalapeños as desired, and chopped cilantro. Serve with lime wedges for squeezing over tacos.
- 9
Serving suggestions
Serve immediately while shells are warm and filling is hot. Offer extra hot sauce, salsa, and more lime wedges at the table.