Spicy Beef and Lime Tacos
These Spicy Beef and Lime Tacos combine ground beef seasoned with jalapeños and bold spices, brightened with fresh lime juice and zest for a quick, flavorful weeknight dinner. Served with traditional toppings like cotija cheese, avocado, and cilantro, they deliver authentic Mexican flavors with adjustable heat levels in just 30 minutes.
Ingredients
For the Beef
- 1 pound ground beef 85/15 works best
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1-2 jalapeños seeded and minced (keep seeds for extra heat)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano preferably Mexican
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes about 1/4 cup
- Zest of 1 lime
- 1/4 cup water or beef broth
- 2 tablespoons chopped fresh cilantro
For Serving
- 8-10 corn or flour tortillas 6-inch size
- 1 cup crumbled cotija or feta cheese or shredded Monterey Jack
- 1 ripe avocado sliced or diced
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for squeezing
- Your favorite hot sauce
- Optional: sliced radishes pickled red onions, sour cream
Instructions
- Prep your workspace. Have all ingredients measured and chopped before you start cooking. This recipe moves quickly!
- Heat your skillet. Place a large skillet over medium-high heat and add the olive oil. When the oil is shimmering but not smoking, it's ready.
- Sauté the aromatics. Add the diced onion to the hot pan and cook for 3-4 minutes until it begins to soften. Add the jalapeño and continue cooking for another minute. Add the garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Brown the beef. Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 5-7 minutes until no longer pink, stirring occasionally.
- Season with authority. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper over the beef. Stir well to evenly distribute the spices and cook for 1-2 minutes until fragrant.
- Add liquid and reduce. Pour in the lime juice, add the lime zest, and the water or broth. Stir to combine, then reduce heat to medium-low and simmer for 5-7 minutes until most of the liquid has evaporated but the meat is still moist.
- Finish the filling. Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed—more salt? More lime? More heat? Make it yours.
- Warm the tortillas. While the beef is simmering, warm your tortillas. You can do this by wrapping them in foil and placing in a 350°F oven for 5 minutes, or by heating them individually in a dry skillet for about 30 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm.
- Assemble and serve. Set up a taco bar with the warm tortillas, beef filling, and all the toppings. Let everyone build their own tacos for maximum customization and minimum complaints.
- Don't forget the final touch. A squeeze of fresh lime over the assembled taco brings all the flavors to life. Don't skip this step!
Notes
- Beef alternatives: Ground turkey or chicken works great here too, though you might want to use a bit more oil since they're leaner.
- For extra depth of flavor, add 1 tablespoon of tomato paste when you add the spices.
- Tortilla tip: Lightly char corn tortillas over an open flame on a gas stove for the most authentic flavor.
- If you like your tacos extra saucy, increase the broth to 1/2 cup and add 2 tablespoons of tomato sauce.
- Make ahead: The beef filling can be made up to 2 days ahead and reheated when ready to serve.
- For a fun variation, use this filling for tostadas, nachos, or as part of a burrito bowl.
- Storage: Leftover beef keeps well in the refrigerator for 3-4 days or can be frozen for up to 3 months.