Instructions

01
Make the salsa: In a medium bowl, combine diced tomatoes, half of the minced garlic (2 cloves), chopped onion, jalapeño, cilantro, lime juice, and 0.5 teaspoon salt. Stir, cover, and chill while you prep the beef.
Herb says
Letting the salsa sit gives the flavors time to meld, think of it as an edible group project.
02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it into crumbles. Cook for 5-6 minutes until starting to brown.
03
Add remaining minced garlic (2 cloves), smoked paprika, cumin, chili powder, remaining 1 teaspoon salt, and black pepper. Stir well and cook until beef is deeply browned, another 3-4 minutes.
Herb says
Browning equals flavor. The Maillard reaction is your friend, don’t rush it.
04
Remove beef from heat and let it rest, uncovered, for 3 minutes.
Herb says
This little siesta lets juices redistribute and keeps your tacos juicy, not soggy.
05
While the beef rests, heat the remaining 1 tablespoon olive oil in a clean skillet over medium. Toast the corn tortillas in batches, 30 seconds per side, until warm and pliable.
06
To assemble: Spoon the spicy beef into warm tortillas, top generously with tomato-garlic salsa, and garnish with extra cilantro if desired. Serve immediately while everything is still warm and lively.

HERB