Smoky Chipotle Beef Tacos with Quick Pickled Onions

⏱ 35 min · Serves 4

Juicy spiced beef with a smoky chipotle kick, piled into warm corn tortillas and brightened with tangy pink onions and cool lime crema. Weeknight-fast, taco-truck good.

Per serving: 760 kcal · 39.0g protein · 57.0g carbs · 42.0g fat

Ingredients

• 500g beef mince (15% fat)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp chipotle paste (or 2 chipotles in adobo, chopped)
• 1 tbsp tomato paste
• 150ml beef stock
• 1 tsp salt, plus more to taste
• 1 red onion, thinly sliced
• 80ml red wine vinegar
• 1 tsp caster sugar
• 150g soured cream
• 1 lime, zested and juiced
• 12 small corn tortillas
• 1 small bunch coriander, roughly chopped
• 100g feta or crumbled queso fresco
• 1 avocado, sliced (optional)

Method

1. Make the pickles: toss the sliced red onion with the vinegar, sugar and a pinch of salt in a bowl. Set aside for at least 20 minutes, stirring now and then.
2. Mix the soured cream with the lime zest, half the lime juice and a pinch of salt. Chill until serving.
3. Heat the oil in a large frying pan over high heat. Add the beef mince in an even layer and cook 4-5 minutes without stirring, so it browns properly, then break it up and brown 3 minutes more.
4. Add the chopped onion and cook 3 minutes until softened. Stir in the garlic, cumin, smoked paprika and oregano and cook 1 minute until fragrant.
5. Stir in the chipotle paste and tomato paste, cook 1 minute, then pour in the stock. Add the salt and simmer 6-8 minutes until glossy and just slightly saucy. Taste and adjust with salt and the rest of the lime juice.
6. Warm the tortillas 20 seconds a side in a dry hot pan, stacking them under a clean tea towel to stay soft.
7. Build each taco: beef, a spoon of lime crema, a tangle of pickled onions, crumbled feta, coriander and avocado if using. Serve straight away with extra lime.