Beef Tacos with Pickled Onions (Print version)
Tender beef and tangy pickled onions combine in vibrant tortillas for a fresh, satisfying meal.
# What you need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ cup beef broth or water
→ Pickled Onions
12 - 1 large red onion, thinly sliced
13 - ½ cup apple cider vinegar
14 - ½ cup water
15 - 1 tbsp sugar
16 - 1 tsp salt
→ To Serve
17 - 8 small corn or flour tortillas
18 - 1 cup shredded lettuce
19 - 1 cup diced tomatoes
20 - ½ cup crumbled feta or cotija cheese
21 - Fresh cilantro leaves
22 - Lime wedges
# Directions:
01 - Combine apple cider vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar and salt. Place sliced onions in a heatproof jar or bowl; pour hot liquid over them. Let sit at room temperature for at least 20 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 2 to 3 minutes. Add minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until fully browned, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Incorporate ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir in beef broth or water. Simmer for 3 to 5 minutes until most liquid evaporates and flavors combine.
05 - Heat tortillas in a dry skillet or microwave until flexible and warm.
06 - Fill each warmed tortilla with seasoned beef, then top with shredded lettuce, diced tomatoes, pickled onions (drained), crumbled cheese, and fresh cilantro. Serve with lime wedges.
# Expert advice:
01 -
- The pickled onions add a bright, tangy punch that keeps you coming back for bite after bite instead of feeling like you're just eating meat in a tortilla.
- Everything comes together in under an hour, but tastes like you've been simmering flavors all day.
- You can make the pickled onions ahead, which means less stress when you actually want to cook.
02 -
- Don't skip draining the pickled onions before adding them to the tacos or you'll end up with soggy tortillas and beef that tastes too vinegary—they're toppings, not a sauce.
- The beef filling tastes best right after you make it when the spices are still bright, so don't try to make this hours ahead thinking it'll save time.
03 -
- Don't drain the excess fat from the beef too aggressively—a little fat carries flavor and keeps the filling from tasting thin and sad.
- The secret to tacos that don't fall apart is warm tortillas; a cold tortilla will crack, but a warm one is forgiving and flexible.