Mexican · Serves 2
with Bell Pepper, Lime Crema, and Pepper Jack Cheese
What do we want from a taco? We want meat seasoned in warm and smoky spices. We want it to rain cheese, sour cream, jalapeño, and lime. We want the tortilla to exhale steam as we’re reaching in for a big bite. Luckily, these beef and bell pepper bad boys are giving us all of that, making this a bona fide taco-night triumph.
Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Halve and peel onion. Thinly slice one half; finely chop other half. Zest lime until you have ½ tsp (1 tsp for 4 servings); quarter lime. Halve jalapeño lengthwise, removing ribs and seeds first for less heat. Thinly slice one half; finely chop other half.
In a small bowl, combine sour cream, lime zest and a squeeze of lime juice (to taste). Stir in water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and pepper.
In another small bowl, toss sliced jalapeño with juice from 1 lime wedge, a pinch of salt, and sugar (to taste; we used ¼ tsp).
Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring often, until lightly browned and tender, 6-7 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped onion and cook, stirring, until softened, 2-3 minutes. Stir in chopped jalapeño (to taste) and Southwest Spice. Cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.
Wrap tortillas in lightly dampened paper towels and microwave on high until warm and soft, about 30 seconds. Divide beef, cooked veggies, and cheese between tortillas. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Garnish with marinated jalapeño (to taste). Serve with remaining lime wedges on the side.
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