Classic Beef Tacos with Pico de Gallo

Why You’ll Love This Recipe

• Weeknight-friendly: ready in about 35 minutes with mostly pantry spices.
• Classic flavors: warmly spiced beef, fresh pico, crisp lettuce, and melty cheddar.
• Perfect texture balance: saucy beef, tender tortillas, crunchy toppings.
• Highly customizable: easy to dial spice up or down and swap toppings.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves, iceberg lettuce, 3 Roma/plum tomatoes, 1 small red onion, 1 jalapeño, 1 small bunch cilantro, 2 limes
• Dairy: Sharp cheddar (block for shredding)
• Pantry: Ground beef (1 lb), corn tortillas, neutral oil, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne, kosher salt, black pepper, low-sodium beef stock (optional)

Full Ingredients

Spiced Ground Beef

• 1 lb (450 g) ground beef, 85–90% lean
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 garlic cloves, minced
• 2 tbsp (30 g) tomato paste
• 1/2 cup (120 ml) water or low-sodium beef stock
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp cayenne pepper (optional, to taste)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper

Pico de Gallo (or use 1 cup store-bought)

• 3 Roma/plum tomatoes, seeded and diced (about 1 1/2 cups)
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/4 tsp kosher salt, or to taste

To Serve

• 8 corn tortillas (6-inch/15 cm)
• 2 cups finely shredded iceberg lettuce (about 120 g)
• 1 cup shredded sharp cheddar (about 4 oz/113 g)
• 1 lime, cut into wedges

Step-by-Step Instructions

Step 1: Mix the spice blend and prep toppings

In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Prep the produce: finely dice the onion, mince the garlic, shred the lettuce, and cut the lime into wedges. If grating cheddar from a block (recommended), grate it now.

Step 2: Sauté aromatics and brown the beef

Heat a large skillet over medium-high heat for 2 minutes. Add the oil and the diced onion; cook, stirring, until softened and translucent, about 3 minutes. Add the garlic and cook 30 seconds until fragrant. Add the ground beef and cook, breaking it into small crumbles, until browned with no pink remaining, 5–7 minutes. If there is excess fat, spoon off most of it, leaving about 1 tablespoon for flavor.

Step 3: Bloom tomato paste, add spices, and simmer

Stir in the tomato paste and cook for 1 minute to caramelize slightly. Sprinkle in the spice blend and stir 30 seconds until fragrant. Pour in the water or stock and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until the liquid reduces to a thick, glossy sauce that clings to the beef, 5–7 minutes. Taste and adjust salt. For safety, ground beef should reach 160°F (71°C).

Step 4: Warm the tortillas

Oven method: Preheat the oven to 300°F (150°C). Wrap the tortillas in foil and warm for 8–10 minutes. Skillet method: Heat a dry skillet over medium heat and warm tortillas 30–45 seconds per side until pliable with light brown spots. Flame-kissed option: Using tongs and a gas flame, char each tortilla 10–15 seconds per side. Keep warm wrapped in a clean towel.

Step 5: Make the pico de gallo

In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir and let sit 10 minutes to lightly macerate and release juices. Taste and adjust salt or lime as needed. If using store-bought pico, give it a quick stir and drain any excess liquid.

Step 6: Assemble the tacos

Lay out warm tortillas. Spoon about 1/4 cup of the spiced beef onto each. Top with a generous pinch of shredded cheddar so it softens slightly against the warm beef. Add a small handful of shredded lettuce and a spoonful of pico de gallo. Finish with a squeeze of fresh lime over the top.

Step 7: Serve with extras

Serve immediately with extra pico, lime wedges, and any favorite hot sauce. Keep remaining tortillas wrapped so they stay warm and pliable.

Pro Tips

• Blooming the tomato paste and spices in the pan deepens flavor and adds a restaurant-style gloss to the beef.
• Use 85–90% lean beef: enough fat for juicy meat without greasiness. Drain only if needed, leaving a little for flavor.
• Warm tortillas properly and keep them wrapped in a towel; heat makes all the difference in pliability and flavor.
• Grate cheddar from a block for better melt and cleaner flavor than pre-shredded.
• For crisp taco shells, brush tortillas lightly with oil and bake over the rungs of an oven rack at 375°F (190°C) for 8–10 minutes.

Variations

• Chipotle-lime: Add 1–2 tsp minced chipotle in adobo and an extra tablespoon of lime juice to the beef for smoky heat.
• Street-taco style: Swap cheddar and lettuce for diced white onion and extra cilantro; serve with salsa verde.
• Turkey tacos: Use 1 lb (450 g) ground turkey (93% lean). Add 1 extra teaspoon oil and simmer gently to avoid drying.

Storage & Make-Ahead

Refrigerate cooked beef in an airtight container for up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of water until hot. Pico de gallo is best within 24–48 hours; store in the fridge and drain excess liquid before serving. Shredded lettuce is best prepped the day of (store wrapped in a paper towel in a bag). Warm tortillas just before serving. The spice blend can be mixed up to 1 month ahead.

Nutrition (per serving)

Approximate for 2 tacos: 525 calories; 29 g fat; 31 g carbohydrates; 33 g protein; 3 g fiber; 900 mg sodium. Values will vary based on brands and exact portions.