Zesty Orange Beef Tacos with Pickled Onion and Southwest Crema

These tacos bring together bright citrus flavors and smoky Southwest spices for a truly memorable meal. Juicy ground beef is simmered with fresh orange juice and Tex-Mex paste, then piled into warm tortillas with sautéed bell pepper and tangy pickled onions.

A drizzle of Southwest-spiced crema and a sprinkle of fresh cilantro finish each taco. Whether you’re feeding the family or hosting taco night, this recipe is sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice the onion. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve the orange. Roughly chop the cilantro.
2. In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle. In another small bowl, combine sour cream with ¼ teaspoon Southwest spice blend. Season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and remaining onion. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. Transfer to a medium bowl. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef and remaining Southwest spice blend. Cook, breaking up the meat into pieces, until browned, 3-4 minutes. If there is excess grease, carefully pour it out. Stir in Tex-Mex paste, juice from the orange and a squeeze of lime juice. Bring to a simmer and cook until the beef is cooked through and the sauce has thickened, 2-3 minutes more. Taste and season with salt and pepper.
5. While the beef cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas between plates. Fill with beef mixture and sautéed veggies. Drizzle with crema and top with pickled onion (drained) and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave until pliable.

How do I make the pickled onion ahead of time?

Prepare the pickled onion up to a day in advance and store it in the refrigerator. Drain before using.

What can I substitute for Tex-Mex paste?

Mix 2 tablespoons tomato paste with 1 teaspoon chili powder and a pinch of cumin as a substitute.