Beef Tacos Pickled Onions (Print Version)
Tender seasoned beef in warm tortillas with tangy pickled onions and fresh toppings for a vibrant 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 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup beef broth or water
→ Pickled Onions
12 - 1 large red onion, thinly sliced
13 - 1/2 cup apple cider vinegar
14 - 1/2 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 - 1/2 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. Pour the hot mixture over thinly sliced red onions placed in a heatproof jar or bowl. Let sit at room temperature for at least 20 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned, about 5 to 7 minutes, draining excess fat if necessary.
04 - Stir in ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Pour in beef broth or water and simmer for 3 to 5 minutes until most liquid evaporates and flavors meld.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Fill each tortilla with the beef mixture, then top with shredded lettuce, diced tomatoes, drained pickled onions, crumbled cheese, and fresh cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- The pickled onions add a brightness that cuts through the richness of seasoned beef, making every bite feel fresh and exciting.
- You can prep the onions ahead and they'll keep in the fridge, turning this into a weeknight meal you can actually pull together fast.
- It's one of those recipes that tastes like you fussed, but you really just cooked ground beef and boiled some vinegar.
02 -
- Don't drain those pickled onions until you're actually assembling the tacos, or they'll release their liquid and make everything soggy.
- The spices need to toast slightly in the hot pan before the liquid goes in, which is what deepens their flavor instead of leaving them tasting flat and one-dimensional.
03 -
- Toast your spices briefly in the hot pan before adding liquid so they bloom and release their full flavor instead of staying muted.
- Keep your tortillas wrapped in a clean kitchen towel after warming them so they stay soft and pliable until you're ready to fill and serve.