Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 90/10 blend)
- 12 small Corn Tortillas
- 1 small White Onion, finely diced
- 1/2 cup Fresh Cilantro, chopped
- 2 cloves Garlic, minced
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- Salt and Black Pepper to taste
- 2 Limes, cut into wedges
- Optional: Radish slices, salsa verde, or crumbled cotija cheese
Instructions
- Step 1: Sauté the Aromatics: Place a large skillet or cast-iron pan over medium-high heat. Add a tiny splash of oil if your beef is very lean. Add half of your finely diced white onion (save the rest for topping) and the minced garlic. Sauté for about 2 minutes until the onion becomes translucent and fragrant. This creates a flavor base that infuses into the meat as it cooks.
- Step 2: Brown the Beef and Season: Add the ground beef to the skillet. Use a wooden spoon or spatula to break the meat into very small, fine crumbles—this is key for the “street taco” texture. Cook until the beef is fully browned and slightly crispy on the edges. Drain any excess grease if necessary. Stir in the chili powder, cumin, smoked paprika, onion powder, salt, and pepper. Add a splash of water or beef broth (about 2 tablespoons) to help the spices coat the meat evenly and keep it juicy.
- Step 3: Toast the Tortillas and Assemble: While the beef simmers on low, heat a separate dry skillet or griddle over high heat. Warm the corn tortillas for about 30 seconds per side until they develop slight charred spots and become pliable. To assemble, double-stack two tortillas (traditional street style), spoon a generous portion of the seasoned beef into the center, and top with the remaining raw white onions and fresh cilantro. Serve immediately with a squeeze of fresh lime juice.
- Cook Time: 20 minutes