Chorizo-Spiced Beef Tacos with Caramelized Onion and Jalapeño-Lime Crema
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If taco night has gotten a little ho-hum in your kitchen, Chef Liz has the antidote. She browns beef with Spanish chorizo-inspired spices, then piles the filling into warm tortillas with caramelized onions, jalapeño-spiked crema, and red cabbage. These sweet-meets-heat tacos are also Dad-approved for Father’s Day.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Liz
- Calories 860
- Protein 43g
- Total Carb 63g
- Total Fat 47g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1
- lime
- 1/8 ounce
- cilantro
- 1
- yellow onion
- 1
- jalapeño
- 1/2 tablespoon
- dark brown sugar
- 6
- flour tortillas
- 2 ounces
- sour cream
- 12 ounces
- ground beef
- 1 tablespoon
- chorizo seasoning
- 3/4 cup
- shredded red cabbage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- aluminum foil
Allergens
Cooking Steps
Prepare ingredients
Preheat oven to 425°F. Rinse all produce. If you have a zester and want to infuse your slaw with even more flavor, zest up to ½ of lime, then halve. Roughly chop cilantro leaves and stems, keeping separate. Peel onion, halve, and thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. In a medium bowl, stir together brown sugar and ¼ cup water until sugar dissolves.
Caramelize onion
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until browned and softened, 6-8 minutes. Add brown sugar mixture and cook, stirring, until liquid evaporates, 2 minutes more. Reserve bowl for Step 5. Remove pan from heat; season with ¼ teaspoon salt. Transfer onion to a piece of foil and seal to keep warm. Wipe pan clean and reserve for Step 4.
Warm tortillas and make crema
While onion caramelizes, stack tortillas, wrap in foil, and place in oven to warm for 5-10 minutes. Meanwhile, in a small bowl, stir together sour cream, juice of ½ lime, up to half of jalapeño (it's spicy, so feel free to use less), cilantro stems, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.
Cook chorizo-spiced beef
Pat beef dry with a paper towel. Return pan from onion to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add chorizo seasoning, beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat.
Make slaw
While beef cooks, in bowl from brown sugar mixture, whisk together lime zest (if using), 1 squeeze lime juice, 1 teaspoon olive oil, ⅛ teaspoon salt, and pepper as desired. Add cabbage and toss to coat. Cut any remaining lime into wedges for serving.
Plate chorizo-spiced beef tacos
Divide warmed tortillas between serving plates and layer with chorizo-spiced beef, then caramelized onion, then jalapeño-lime crema, then slaw. Garnish with remaining cilantro. Serve with lime wedges for squeezing over. Dig in!