Authentic Mexican street tacos with chipotle-spiced ground beef, fresh guacamole, and tangy pickled red onion. Served on warm corn tortillas and ready in under 30 minutes — a crowd-pleasing weeknight fiesta.
Make quick pickled onions: toss diced red onion with juice of 1 lime and a pinch of salt. Set aside to pickle while you cook.
Make guacamole: mash avocados with remaining lime juice, half the cilantro, jalapeño, and salt to taste. Set aside.
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned — about 7-8 minutes.
Drain excess fat. Add chipotle pepper, adobo sauce, cumin, smoked paprika, and garlic powder. Stir to combine.
Cook 2-3 more minutes until beef is fragrant and slightly caramelized. Season with salt.
Warm corn tortillas directly over a gas flame for 15-20 seconds per side, or in a dry skillet, until lightly charred.
Assemble tacos: spoon beef onto tortillas, top with guacamole, pickled onions, remaining cilantro, and cotija if using.
Serve immediately with lime wedges on the side.