Smoky cumin beef tacos with all the fixings

• 500 g ground beef80/20 blend
• 1 tbs avocado oil
• 1 medium yellow onionfinely diced
• 3 garlic clovesminced
• 2 tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 tsp chili powder
• ½ tsp dried oregano
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 tbs tomato paste
• 120 ml water
• 1 medium lime
• 8 store-bought flour tortillas15cm (6-inch), warmed
• 100 g shredded cheddar cheese
• 150 g iceberg lettuceshredded
• 2 medium roma tomatoesdiced
• 120 ml sour cream

1. 1

   Heat avocado oil in a 30cm skillet over medium-high heat until it shimmers. Add the diced onion and cook, stirring occasionally, until softened and the edges turn translucent, about 3 minutes.

   Tip: Don't walk away — the small dice means the onion can burn quickly.

2. 2

   Push the onion to one side and add the minced garlic. Cook until fragrant and barely golden, about 30 seconds, then stir it into the onion.

3. 3

   Add the ground beef, breaking it into small crumbles with a wooden spoon or spatula. Cook without stirring for the first minute to get some browning, then continue breaking it up and stirring until no pink remains and the meat has a few crispy, golden-brown bits, about 5-6 minutes. Drain any excess fat if needed.

   Tip: Smaller crumbles mean more seasoned surface area in every bite. A potato masher works great for this.

4. 4

   Sprinkle the cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper over the beef. Stir to coat evenly and cook until the spices smell toasty and fragrant, about 1 minute. Add the tomato paste and stir until it darkens slightly and coats the meat, about 30 seconds.

   Tip: Blooming the spices in the fat is where the deep, smoky flavor develops — don't skip this.

5. 5

   Pour in the water and stir well, scraping up any browned bits from the bottom of the skillet. Let it simmer until the liquid reduces into a glossy, clingy sauce that coats the beef, about 2 minutes. Squeeze in the juice of half the lime, stir, and taste for seasoning.

   Tip: Cut the remaining lime half into wedges for serving.

6. 6

   Warm the tortillas by placing them directly over a gas burner flame for 15-20 seconds per side until lightly charred and pliable, or wrap the stack in a damp paper towel and microwave for 30 seconds.

7. 7

   Spoon the seasoned beef into the warm tortillas and top with shredded cheddar, shredded lettuce, diced tomatoes, and a dollop of sour cream. Serve with the remaining lime wedges on the side.

   Tip: Leftovers: store the seasoned beef in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen it back up. Keep toppings separate until serving.

• skillet (30cm (12-inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.