Beef Tacos with Fresh Pico de Gallo

Instructions

1. 1

   Prepare the pico de gallo: Dice tomatoes and finely chop red onion. Remove seeds from jalapeño and mince. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside to let flavors meld.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Dice the onion and add to the pan. Sauté for 3-4 minutes until softened.

3. 3

   Add minced garlic and cook for another 30 seconds until fragrant.

4. 4

   Add ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through.

5. 5

   Add chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the meat evenly with spices.

6. 6

   Add 60ml (1/4 cup) water to the pan and simmer for 3-4 minutes, allowing the flavors to combine and the liquid to reduce slightly.

7. 7

   While beef is cooking, warm corn tortillas. You can do this by wrapping them in damp paper towels and microwaving for 30 seconds, or heating them individually in a dry skillet for 15-20 seconds per side.

8. 8

   To assemble tacos: Place warm tortillas on plates. Add a generous spoonful of seasoned beef to each tortilla.

9. 9

   Top with shredded lettuce, cheese, a dollop of sour cream, and a generous scoop of fresh pico de gallo.

10. 10

    Serve immediately with lime wedges on the side for extra citrus brightness.