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Beef Tacos with Peach Vinegar Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

These Beef Tacos with Peach Vinegar Slaw combine savory, well-spiced ground beef with a tangy, refreshing coleslaw featuring peach cider vinegar for a unique twist. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner or casual get-together, offering a balance of spicy, smoky, and bright flavors wrapped in warm soft tortillas.

Ingredients

Beef Filling

  • 8 soft shell tacos
  • 1 to 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

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

  1. Prepare the Beef Filling: 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 translucent, which helps build the flavor base for your beef filling.
  2. Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spatula or wooden spoon. Cook while stirring frequently until the meat is browned evenly and no longer pink, about 5 minutes.
  3. Add Tomatoes and Spices: Stir in the grated tomatoes or tomato paste mixture along with paprika, cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix everything well to ensure the spices coat the meat. Continue cooking over medium heat for 8 to 10 minutes until the beef is fully cooked and flavors meld together. Taste and adjust salt as needed.
  4. Make the Peach Vinegar Slaw: While the beef cooks, place the coleslaw mix into a large bowl. Add mayonnaise, peach cider vinegar, diced jalapeno, chopped cilantro, and salt and pepper to taste. Use your hands or salad tongs to massage and toss the ingredients thoroughly, allowing the dressing to evenly coat the slaw mix for a bright, tangy finish.
  5. Warm the Tortillas: Heat the soft shell tacos over an open flame, on a grill, or in a dry skillet for a few seconds on each side until just warmed and slightly charred if desired. This step enhances the texture and flavor of the tortillas.
  6. Assemble the Tacos: Spoon the seasoned beef mixture onto each warmed tortilla, then top generously with the peach vinegar slaw. Serve immediately, optionally adding hot sauce and a squeeze of fresh lime for extra zest.

Notes

  • You can substitute apple cider vinegar if peach cider vinegar is unavailable, but peach adds a unique sweetness.
  • Adjust the level of cayenne and jalapeno according to your preferred spice tolerance.
  • Grated fresh tomatoes can be replaced with tomato paste and water if needed, but fresh tomatoes give a brighter flavor.
  • To save time, the beef filling can be made ahead and reheated.
  • Use gluten-free soft tortillas if you need to make this recipe gluten free.

Find it online: https://slsrecipes.com/beef-tacos-with-peach-vinegar-slaw-recipe-2/