Beef Tacos with Peach Vinegar Slaw
30-minute dinners are my go-to during busy weeks, and these crispy beef tacos with a peach vinegar coleslaw are the perfect meal to add to rotation. The ground meat is seasoned with a homemade spice blend and grated tomatoes, then served in warmed soft-shell tacos with a crunchy coleslaw mix.
These tacos are the ideal dinner recipe since you can prep them ahead of time for an easy meal prep. Simply cook the ground beef with the spices, prep the coleslaw, and assemble your tacos when ready to eat.
I love to serve these with fresh squeezed lime juice and extra hot sauce. For an added crisp, you can pop them in the air-fryer or grill the stuffed tacos on a pan to add a delicious crunch.
What you’ll need to make ground beef tacos
- Ground beef– this recipe is delicious with beef, but can easily be made with ground chicken, turkey or a plant-based meat alternative
- Soft-shell taco shells– I like to heat mine under the broiler, or on a dry skillet
- Diced onions
- Simple spice blend– I seasoned the beef with a spice blend made of paprika, cumin, smoked paprika, garlic powder, cayenne pepper and salt & pepper. You can also use your favorite store-bought spice blend
- Grated tomatoes, or substitute tomato paste with water
- Olive oil
For the peach vinegar slaw
- Coleslaw mix– I opted for a bag of coleslaw mix to keep things simple, but you can shred your own cabbage if preferred
- Chopped jalapeno and cilantro
- Peach cider vinegar– peach cider vinegar adds the most delicious sweetness to the coleslaw, with a tangy kick. If peach cider vinegar is hard to come by, you can swap apple cider vinegar
- Salt & pepper
- Start by cooking your ground meat in the spice blend with olive oil and the diced onion
- Add in fresh grated tomatoes, or sub tomato paste with a little water. Let the meat cook for about 8-10 minutes, until cooked through
- While the meat browns, combine the coleslaw mix with the cilantro and jalapeno
- Prepare your slaw dressing by whisking together mayo, peach cider vinegar and salt & pepper to taste
- Massage the dressing into the coleslaw mix
- Warm your tortillas and assemble the tacos with the ground beef and slaw. Serve with fresh squeezed lime juice and hot sauce
This recipe can easily be made plant-based by using a vegan mayonnaise for the coleslaw, and subbing a vegan ground beef alternative or brown lentils for the ground meat.
If you are looking for a delicious vegetarian taco or burrito recipe, here are some favorites from the blog-
These tacos are easy to make, packed with flavor, and the perfect nourishing dinner to make this week. You can tag me on Instagram if you try them!
Looking for more weeknight dinner ideas? Here are a few reader favorites:
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Beef Tacos with Peach Vinegar Slaw
Ingredients
- 8 soft shell tacos
- 1-1.5 lbs ground beef
- 1/2 large yellow onion diced (1 cup)
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp garlic
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/ tsp cayenne pepper
- 2 tomatoes grated or substitute 2 tbsp tomato paste with 1/4 cup water
- Olive oil
Peach Vinegar Slaw
- 1 bag of coleslaw mix 16 oz
- 1/4 cup mayonnaise
- 1 diced jalapeno
- 2 tbsp peach cider vinegar, or sub apple cider vinegar
- Handful of cilantro finely chopped
- Salt & pepper to taste
Directions
- Heat a large skillet with a drizzle of olive oil on medium heat.
- Once hot, add in the diced onion and saute for about 5-6 minutes.
- Add in the ground meat, breaking it apart in the pan to brown.
- After a couple of minutes, add in the grated tomatoes and spices. Toss together and cook on medium heat for about 8-10 minutes, until the meat is cooked through. Taste and adjust salt as needed.
- While the meat cooks, prepare the slaw by mixing the bag of coleslaw with the mayo, peach cider vinegar, diced jalapeno, cilantro and salt & pepper. Massage well with your hands to fully incorporate the dressing.
- Heat your tortillas over the flame or on a dry skillet to warm, then fill with the meat mix and slaw. Serve with hot sauce and fresh squeezed lime.
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