Beef Tacos Soft Tortillas Salsa (Print Version)
Spiced beef and fresh salsa wrapped in warm soft tortillas, ideal for any occasion.
# What You'll Need:
→ Beef Filling
01 - 1.1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
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 - 2 tbsp tomato paste
12 - 1/4 cup water
→ Salsa
13 - 2 medium tomatoes, diced
14 - 1/2 small red onion, finely chopped
15 - 1 small jalapeño, seeded and finely chopped
16 - 1/4 cup fresh cilantro, chopped
17 - Juice of 1 lime
18 - 1/2 tsp salt
→ Soft Tortillas
19 - 8 small flour tortillas (6 in diameter)
→ Optional Toppings
20 - 1/2 cup shredded lettuce
21 - 1/2 cup grated cheddar cheese
22 - 1/2 cup sour cream
23 - Lime wedges
# How to Cook:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, approximately 2 to 3 minutes. Add minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it up as it cooks. Continue until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Add cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir in tomato paste and water, then simmer for 3 to 4 minutes until thickened and well combined. Adjust seasoning if needed.
05 - Heat tortillas in a dry skillet over medium heat for 10 to 20 seconds per side, or alternatively wrap in foil and warm in a 350°F oven for 5 minutes.
06 - Place the beef mixture onto each tortilla. Top with prepared salsa and optional toppings as preferred. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The whole thing comes together in under 35 minutes, which means weeknight dinner without the stress.
- Soft tortillas beat hard shells every time—they're forgiving and actually taste like something instead of crunchy cardboard.
- That fresh salsa is what makes people ask for the recipe, not the beef itself.
02 -
- Cold salsa on hot beef is a textural thing that actually matters—don't let the salsa sit in the fridge and get stiff, make it fresh and serve it at room temperature.
- The moment you add the spices, you have maybe 30 seconds before they start to burn—stir constantly and don't walk away.
- Wet tortillas means sad tacos, but slightly dry ones will tear—there's a sweet spot of warm and pliable that takes practice to find.
03 -
- Cook the beef and salsa ahead of time and reheat gently when you're ready to eat—you'll have less to do when people are standing around hungry.
- Keep your tortillas wrapped in a clean kitchen towel after warming them so they stay soft instead of turning into leather while you assemble.