Tangy Tacos
Recipe Information
Time
40 minutes
Servings
6 People
Tangy Tacos are a delightful twist on the traditional taco recipe. The secret to their irresistible flavor lies in the unique combination of spices and tangy sauce that brings out the best in every bite.
This recipe was inspired by a trip to Mexico, where I discovered the incredible variety of flavors and textures that can be found in authentic street tacos. I knew I had to recreate this experience at home, and after several attempts, I finally perfected my own version of these mouthwatering tacos.
Now, Tangy Tacos have become a family favorite, and they're always a hit at gatherings with friends. They're perfect for spicing up weeknight dinners or adding some excitement to your next taco night.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 12 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno, and cook until softened, about 5 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
- Stir in the tomato paste, apple cider vinegar, honey, cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
- While the meat mixture is simmering, warm the corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
- Assemble the tacos by placing a scoop of the meat mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and chopped cilantro.
- Serve the tacos with lime wedges on the side for squeezing over the top.
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