Tex-Mex Beef Tacos with Tangy Slaw, Pico De Gallo and Guacamole Cream

There’s nothing quite like taco night to turn a regular weeknight into a celebration. These Tex-Mex-style beef tacos are packed with bold, savory flavors and fresh, zesty toppings that will have everyone reaching for more. Seasoned ground beef and onions simmer in a rich sauce, then get piled into soft flour tortillas along with a tangy cabbage slaw, bright pico de gallo and a luscious guacamole cream.

This recipe is all about layering textures and tastes-crunchy, creamy, tangy and savory all in one bite. Best of all, it comes together quickly, making it an ideal choice for busy evenings when you want something satisfying without spending hours in the kitchen. Get ready to taco ’bout a killer meal!

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pico de gallo: Dice the tomato and finely chop half the cilantro. In a small bowl, combine tomato, cilantro, a squeeze of lime juice and a pinch of salt and pepper. Set aside.
2. Make the tangy slaw: In another bowl, toss the coleslaw mix with a squeeze of lime juice and a pinch of salt. Set aside.
3. Prepare the guacamole cream: In a small bowl, mix the guacamole with the sour cream until smooth. Season with a pinch of salt and pepper.
4. Cook the beef: Peel and dice the onion. Heat a drizzle of oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3-4 minutes. Add the ground beef and cook, breaking it up, until browned, about 5-6 minutes. Stir in the Tex-Mex paste and 1/4 cup water. Simmer until the sauce thickens, about 2-3 minutes. Season with salt and pepper.
5. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or heat them in a dry skillet until pliable.
6. Assemble the tacos: Divide the beef mixture among the tortillas. Top with tangy slaw, pico de gallo and a drizzle of guacamole cream. Garnish with remaining cilantro. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground chicken, turkey or pork can be substituted for the beef. Adjust cooking time as needed.

How do I store leftovers?

Store the beef, slaw, pico and guacamole cream separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef before serving.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and ensure your guacamole is dairy-free. The rest of the ingredients are naturally dairy-free.