Street-Food Rebel’s Firecracker Tacos

Allergens

Dairy (Queso Fresco), Gluten (in some corn tortillas)

Ingredients

• 12 corn tortillas
• 2 pounds ground beef
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup shredded lettuce
• 1 cup crumbled queso fresco
• 1 cup radish, thinly sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large bowl, mix together the chili powder, smoked paprika, ground cumin, salt, garlic powder, black pepper, and cayenne pepper (if using).
2. Brown the ground beef in a large skillet over medium high heat, breaking it up as it cooks. Once the meat is cooked through, drain any excess fat.
3. Add the spice mixture to the cooked beef, stirring well to combine. Cook for an additional 2 3 minutes to allow the flavors to meld together.
4. Warm the corn tortillas in a dry skillet or on a griddle over medium heat until they just begin to soften and have slight char marks.
5. Assemble the tacos: Place a heaping spoonful of spiced beef onto each warm tortilla, followed by shredded lettuce, crumbled queso fresco, sliced radish, a squeeze of lime juice, and a sprinkle of fresh cilantro leaves.
6. Fold the tacos in half and enjoy immediately.

Chef’s Insight

Feel free to adjust the heat level by adding more or less cayenne pepper, or using different types of peppers in the taco toppings.

Notes

Adjust the amount of lime juice to taste for the perfect tang.