Heat a medium skillet over medium-high heat and add 1 tsp vegetable oil. When hot, add the finely chopped onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add 0.5 lb ground beef to the skillet. Use a spatula to break it up and cook 4–6 minutes until no longer pink, stirring occasionally.

Stir in 1 tbsp tomato paste, 2 tbsp water, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Reduce heat to medium-low and simmer 2–3 minutes, stirring, until mixture is evenly coated and slightly thickened. Taste and adjust seasoning if needed.

Taco Assembly & Toppings

Warm the 2 tortillas: heat a dry skillet over medium for 30–45 seconds per side, or wrap in foil and place in a 300°F (150°C) oven for 5–7 minutes. Keep warm until ready to assemble.

Divide the cooked beef evenly between the 2 warmed tortillas (about half the filling per tortilla).

Top each taco with shredded lettuce (about 2 tablespoons per taco), shredded cheese (about 1 tablespoon per taco), diced tomato (about 2 tablespoons per taco), and a small dollop of sour cream (1 teaspoon each). Sprinkle chopped cilantro over the tacos and add hot sauce if desired.

Serve with lime wedges for squeezing over the tacos just before eating.

Drink

Chill one Coors lager well in the fridge or in an ice bucket. Open and serve cold alongside the tacos. Enjoy responsibly.