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Beef Tacos with Peach Vinegar Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

Enjoy the bold flavors of these Beef Tacos with Peach Vinegar Slaw, featuring seasoned ground beef simmered with tomatoes and spices, paired with a tangy, refreshing peach cider vinegar slaw. Perfect for a quick weeknight meal or casual gathering, these tacos combine savory, smoky, and zesty elements in soft tortillas for a deliciously satisfying bite.

Ingredients

Beef and Seasoning

  • 1–1.5 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

Slaw

  • 1 bag coleslaw mix (16 oz)
  • 1/4 cup mayonnaise
  • 1 jalapeño, diced
  • 2 tbsp peach cider vinegar (or substitute apple cider vinegar)
  • Handful of cilantro, finely chopped
  • Salt & pepper to taste

Toppings and Serving

  • 8 soft shell tacos
  • Optional: hot sauce and fresh squeezed lime for serving

Instructions

  1. Sauté Onions: 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, developing a sweet base flavor.
  2. Brown Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook while stirring frequently until the meat starts to brown evenly.
  3. Add Tomatoes and Spices: Mix in the grated tomatoes (or tomato paste mixture) along with paprika, cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne. Stir well to combine and cook over medium heat for 8–10 minutes until the beef is fully cooked and the mixture is fragrant. Adjust seasoning to taste.
  4. Prepare Peach Vinegar Slaw: In a large bowl, combine the coleslaw mix, mayonnaise, peach cider vinegar, diced jalapeño, chopped cilantro, and salt and pepper. Massage the slaw with your hands to evenly coat the ingredients with the dressing and blend flavors.
  5. Warm Tortillas: Heat each soft shell taco over an open flame or on a dry skillet until just warmed through and slightly charred if desired for added flavor and pliability.
  6. Assemble Tacos: Spoon generous portions of the seasoned beef mixture into each warmed tortilla. Top with a generous amount of the peach vinegar slaw. Serve immediately, optionally accompanied with hot sauce and a squeeze of fresh lime for brightness.

Notes

  • Grating fresh tomatoes imparts a fresh, bright flavor, but tomato paste diluted with water is a convenient substitute.
  • The peach cider vinegar adds a unique fruity tang to the slaw, but apple cider vinegar works well as a replacement.
  • Adjust the cayenne pepper quantity to control the heat level to your preference.
  • Soft shell tacos are used here for flexibility and texture, but crispy taco shells can be used if preferred.
  • Freshly chopped cilantro enhances the slaw’s brightness but can be omitted if you dislike cilantro.
  • For extra creaminess, you can add a little sour cream or Greek yogurt to the slaw.
  • Leftover taco meat can be refrigerated for up to 3 days and reheated gently on the stovetop.

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