Smoky Coriander and Chili Tacos with Pickled Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spiced ground beef tacos with smoky coriander and chili, topped with bright, tangy pickled red onions for contrast. This mexican-inspired tacos & burritos ready in about 37 minutes pairs pound, 85% lean ground beef, tablespoon olive oil, teaspoons ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar and 1 tablespoon granulated sugar. Add 1 small thinly sliced red onion and stir to submerge. Let sit at room temperature for at least 20 minutes to pickle.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes.
  3. Step 3: Stir in 2 teaspoons ground coriander, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 more minutes until spices are fragrant and beef is well coated.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Divide the seasoned beef evenly among the tortillas. Top with pickled red onions and sprinkle 1/4 cup chopped fresh cilantro. Serve immediately with 4 lime wedges for squeezing over.

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Frequently asked questions

How long does Smoky Coriander and Chili Tacos with Pickled Onions take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Coriander and Chili Tacos with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound, 85% lean ground beef from drying out.

Can I substitute ingredients in Smoky Coriander and Chili Tacos with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Coriander and Chili Tacos with Pickled Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Coriander and Chili Tacos with Pickled Onions?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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