Beef Tacos with Crunchy Vegetables
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Source: https://recipheon.com/en/recipes/main-dishes/beef-tacos-with-crunchy-vegetables
About this recipe
Beef tacos with crunchy vegetables make a quick, satisfying dinner filled with fresh toppings and aromatic spices. Tender beef is cooked with onion, bell peppers, garlic, and cumin, then served in warm tortillas with lettuce, tomato, cheese, sour cream, and lime. Everyone can assemble their own taco, making this dish well suited to an informal dinner or family meal.
Ingredients
Beef and Vegetables
500 g ground beef
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 tablespoons vegetable oil, divided
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
½ teaspoon dried oregano
¼ teaspoon chili flakes
½ teaspoon salt
¼ teaspoon black pepper
100 ml water
For Serving
8 small corn or flour tortillas
100 g finely chopped iceberg lettuce
2 medium tomatoes, diced
100 g shredded mild semi-hard cheese
120 g sour cream
1 lime, cut into wedges
½ bunch fresh cilantro, chopped
Steps
Chop the onion and garlic, slice the bell peppers, and measure out all the spices. Place the lettuce, tomatoes, and cilantro in separate bowls so the toppings are ready to add.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the onion for about 5 minutes, until softened and lightly translucent. Add the garlic and cook for 1 minute more.
Add the remaining tablespoon of oil and the ground beef. Cook for 7–8 minutes, breaking up the meat with a spatula, until fully browned with no raw portions remaining.
Add the cumin, sweet paprika, oregano, chili flakes, salt, and pepper, then stir. Add the bell pepper strips and cook for 5 minutes, until softened but still slightly firm.
Pour in the water and cook over medium heat for about 5 minutes, stirring occasionally. The filling should be juicy but not watery, and the bell peppers should be tender and well combined with the beef.
Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, until warm and pliable. Keep the warmed tortillas covered with a clean kitchen towel.
Top each warm tortilla with some lettuce, beef and bell peppers, tomatoes, and shredded cheese. Add sour cream and cilantro, and serve the tacos immediately with lime wedges for squeezing.
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