Beef Tacos Pickled Onions (Print Version)

Seasoned beef in warm tortillas topped with tangy pickled onions and fresh garnishes.

# What You'll Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon 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 tablespoon sugar
16 - 1 teaspoon 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

# How to Cook:

01 - Combine apple cider vinegar, water, sugar, and salt in a small saucepan. Bring to a boil while stirring to dissolve sugar and salt. Place the thinly sliced red onions in a heatproof jar or bowl, then pour the hot liquid over them. Allow to 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. Add minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook for 5 to 7 minutes until browned. Drain excess fat if necessary.
04 - Stir in ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Add beef broth or water and simmer for 3 to 5 minutes until most of the liquid evaporates and flavors meld.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Fill each tortilla with beef mixture. Top with shredded lettuce, diced tomatoes, drained pickled onions, crumbled cheese, and fresh cilantro leaves. Serve with lime wedges.

# Expert Advice:

01 -
  • The pickled onions are tangy and fresh enough that you barely need anything else, which means less chopping on a busy night.
  • Everything comes together in under 40 minutes, making this feel indulgent without the stress.
  • You can prep the onions days ahead, transforming a last-minute dinner into something that tastes intentional.
02 -
  • Don't skip draining the pickled onions before adding them to the tacos, or the liquid will make everything soggy and the acid will overpower the beef.
  • If you're making the pickled onions ahead, they actually taste better after a day in the fridge, so plan accordingly.
  • The key to not-dry taco meat is adding that liquid and letting it reduce slowly, not rushing it or cooking it off completely.
03 -
  • Make the pickled onions up to a week ahead and store them in the fridge, so taco night is genuinely last-minute.
  • If you're cooking for more people, the beef filling doubles easily and reheats beautifully the next day.
  • A squeeze of lime over the finished taco ties everything together and makes the brightness of the pickled onions even more pronounced.

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