Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 12 small (4-inch) corn tortillas
  • 6 oz sharp cheddar or pepper jack cheese, shredded
  • 2 tbsp neutral oil
  • 2 cups shredded iceberg lettuce
  • 1 medium tomato, diced
  • 1/2 cup diced white onion
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a medium bowl, combine the ground beef with paprika, garlic powder, onion powder, salt, and pepper. Mix gently to avoid making the meat dense.
  2. Divide the seasoned meat into 12 equal portions (approximately 1.5 oz or 42g each) and roll them into loose balls.
  3. Heat a Blackstone griddle or cast iron skillet to medium-high heat and add the neutral oil until shimmering.
  4. Place a meat ball on the hot surface and immediately place a corn tortilla on top of the meat.
  5. Using a heavy spatula, press down firmly on the tortilla for 10 seconds to flatten the beef and fuse it to the tortilla.
  6. Cook for 2–3 minutes undisturbed until the beef edges are dark brown and crispy.
  7. Flip the taco over so the tortilla side is touching the heat.
  8. Sprinkle shredded cheese over the beef and cook for 60–90 seconds until the tortilla is toasted and cheese is melted.
  9. Top with shredded lettuce, diced tomato, diced onion, and chopped cilantro. Serve with lime wedges.