Description
These Beef Tacos with Peach Vinegar Slaw offer a flavorful and juicy ground beef filling seasoned with a blend of paprika, cumin, and smoked paprika, perfectly complemented by a tangy and refreshing slaw made with peach cider vinegar, jalapeno, and cilantro. Served in soft shell tacos, this recipe is a delicious, quick, and satisfying meal perfect for any taco night.
Ingredients
Scale
For the Beef Filling
- 8 soft shell tacos
- 1–1.5 lbs ground beef
- 1/2 large yellow onion, diced (about 1 cup)
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tomatoes, grated (or substitute 2 tbsp tomato paste mixed with 1/4 cup water)
- Olive oil, for sautéing
For the Peach Vinegar Slaw
- 1 bag coleslaw mix (16 oz)
- 1/4 cup mayonnaise
- 1 jalapeno, diced
- 2 tbsp peach cider vinegar (or substitute apple cider vinegar)
- Handful of cilantro, finely chopped
- Salt & pepper to taste
Instructions
- Sauté Onions: Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the diced onion and sauté for 5–6 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Brown the meat thoroughly, stirring frequently to ensure even cooking.
- Add Seasonings and Tomatoes: After a couple of minutes, mix in the grated tomatoes (or tomato paste mixture), paprika, cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper. Stir well and cook on medium heat for about 8–10 minutes until the meat is fully cooked and flavors meld. Taste and adjust salt if needed.
- Prepare Peach Vinegar Slaw: While the beef cooks, combine the coleslaw mix, mayonnaise, peach cider vinegar (or apple cider vinegar), diced jalapeno, chopped cilantro, and salt and pepper in a large bowl. Massage the ingredients together with your hands to thoroughly incorporate the dressing and evenly coat the slaw.
- Warm Tortillas: Heat the tortillas over an open flame or on a dry skillet until just warmed through and slightly charred for added flavor, if desired.
- Assemble Tacos: Fill each warm tortilla with a generous spoonful of the seasoned ground beef and top with a generous amount of the peach vinegar slaw. Serve immediately with optional hot sauce and fresh-squeezed lime wedges for extra zest.
Notes
- You can substitute peach cider vinegar with apple cider vinegar if peach cider vinegar is unavailable.
- For a spicier slaw, increase the amount of diced jalapeno or include some of the seeds.
- Warm tortillas over an open flame carefully to get a subtle char without burning.
- Grating fresh tomatoes adds a fresher flavor; if using tomato paste, thin it with water as indicated.
- This recipe yields 8 tacos, making it perfect for 4 servings if serving 2 tacos per person.
