Beef Tacos Pickled Onions (Printable Version)
Tender beef paired with tangy pickled onions and fresh toppings in warm corn or flour tortillas.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
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 - 1/4 cup beef broth or water
→ Pickled Onions
12 - 1 large red onion, thinly sliced
13 - 1/2 cup apple cider vinegar
14 - 1/2 cup water
15 - 1 tbsp sugar
16 - 1 tsp salt
→ To Serve
17 - 8 small corn or flour tortillas
18 - 1 cup shredded lettuce
19 - 1 cup diced tomatoes
20 - 1/2 cup crumbled feta or cotija cheese
21 - Fresh cilantro leaves
22 - Lime wedges
# How to Make It:
01 - Combine apple cider vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve. Pour the hot liquid over sliced onions in a heatproof container and let sit at room temperature for at least 20 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spoon. Cook for 5 to 7 minutes until browned. Drain excess fat if necessary.
04 - Incorporate cumin, smoked paprika, chili powder, oregano, salt, and black pepper into the beef. Pour in beef broth or water and simmer for 3 to 5 minutes until most liquid evaporates and flavors meld.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Fill each tortilla with beef mixture, then top with shredded lettuce, diced tomatoes, pickled onions (drained), crumbled cheese, and fresh cilantro. Serve with lime wedges.
# Expert Insights:
01 -
- The pickled onions add a bright, unexpected tang that makes every bite feel fresh and alive.
- Ready in 40 minutes from start to table, so weeknight dinners actually happen.
- Incredibly forgiving—swap proteins, skip ingredients you don't have, it still works beautifully.
02 -
- Don't skip draining the pickled onions before adding them to your tacos, or the extra vinegar will make everything soggy.
- The magic happens when you add the beef broth—it's not just moisture, it's the glue that lets all those spices bloom together into something complex.
03 -
- Don't overcrowd your tortillas; less filling means they stay intact and every bite has all the components instead of just beef or just toppings.
- Toast your spices in the pan for a few extra seconds before the liquid goes in—it deepens their flavor and makes the whole dish taste less like instructions and more like home cooking.