Spicy Beef Tacos

with Corn, Radishes & Sour Cream

25 MIN

2 Servings

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From the Test Kitchen

Chipotle chile paste (made from dried, smoked jalapeño peppers) lends its deliciously bright heat to these beef tacos, which are tempered by cooling garnishes of marinated radish slices and a dollop of sour cream. A classic side of cabbage slaw gets crunchy contrast from roasted peanuts.

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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & marinate the radishes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl and add the vinegar; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the slaw:

While the radishes marinate, in a large bowl, whisk together the honey (kneading the packet before opening), the juice of 3 lime wedges, and a drizzle of olive oil. Add the sliced cabbage and chopped peanuts; season with salt and pepper. Toss to coat.

3 Cook the corn:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a medium bowl. Add the juice of the remaining lime wedge; season with salt and pepper. Stir to coat. Cover with foil to keep warm. Wipe out the pan.

4 Cook the beef:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until the water has cooked off and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Warm the tortillas & serve your dish:

While the beef cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked beef, cooked corn, marinated radishes (discarding the liquid), and sour cream. Serve the tacos with the slaw on the side. Enjoy!