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Mexican Beef Tacos

Mexican Beef Tacos with Salsa Fresca - Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the beef: 1 lb (450 g) ground beef (80–90% lean)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional but recommended)
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder or 2 cloves garlic, minced
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium beef broth or water
  • 1 tbsp neutral oil (if using very lean beef)
  • Juice of 1/2 lime
  • For the salsa fresca: 3 ripe tomatoes, diced (Roma or cherry tomatoes work well)
  • 1/4 small red onion, finely diced
  • 1 jalapeño or serrano, seeded and minced (adjust to taste)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1–2 tsp olive oil (optional for roundness)
  • Kosher salt to taste
  • To serve: 10–12 small corn or flour tortillas
  • 1 avocado, sliced or diced
  • Lime wedges
  • Crumbled queso fresco or shredded cheese (optional)
  • Thinly sliced radishes (optional)

Method
 

  1. Make the salsa fresca: In a bowl, combine diced tomatoes, red onion, jalapeño, and cilantro. Add lime juice, a drizzle of olive oil, and a pinch of salt. Toss and set aside so the flavors mingle.
  2. Season the beef: In a small dish, mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. This keeps the seasoning balanced and ready to add.
  3. Brown the meat: Heat a large skillet over medium-high. Add oil if needed, then the beef. Cook, breaking it up, until mostly browned with little pink left, about 5–6 minutes. Drain excess fat if there’s a lot.
  4. Build the flavor: Sprinkle in the spice mix and stir for 30 seconds. Add tomato paste and cook another minute to caramelize slightly.
  5. Simmer to juicy: Pour in the broth or water. Stir and simmer on medium for 3–4 minutes until saucy but not soupy. Finish with lime juice and taste for salt.
  6. Warm the tortillas: Heat a dry skillet over medium. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel.
  7. Assemble: Spoon the beef into warm tortillas. Top with salsa fresca, avocado, and a sprinkle of queso fresco if using. Add radishes and a squeeze of lime.
  8. Serve immediately: Tacos are best hot and fresh, with extra salsa and lime wedges on the side.

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