Pregnancy Friendly Quick Beef Tacos
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water
For serving
- 8 small corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded iceberg or romaine lettuce
- 1 medium tomato, diced
- ½ cup sour cream
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 6–7 minutes. Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
- 2
Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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