Tex-Mex Beef Tacos with Chipotle Lime Slaw

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Soft corn tortillas filled with seasoned ground beef and topped with a zesty chipotle lime slaw for a fresh, spicy crunch. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium, finely diced onion
• 3 cloves, minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1/2 tsp chipotle powder
• 1 tsp honey
• 2 tbsp chopped, for garnish cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium finely diced onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 lb ground beef to the skillet and cook, breaking it apart with a spatula, for 6-8 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 2 minutes until the spices are well incorporated and fragrant.
4. Step 4: In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp chipotle powder, and 1 tsp honey. Add 2 cups shredded green cabbage and 1 cup shredded red cabbage, tossing until the slaw is evenly coated.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble tacos by spooning the seasoned beef evenly onto the tortillas, topping with the chipotle lime slaw, and garnishing with 2 tbsp chopped cilantro before serving.