For the Taco Filling:

• 1 lb ground beef or ground pork
• 1 tbsp olive oil (if using lean meat)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1/2 cup red onion, finely chopped
• 1/2 cup corn (fresh, canned, or thawed from frozen)
• 1/2 cup shredded purple cabbage (optional for crunch and color)

For Toppings:

• 1 avocado, sliced
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp green onions, chopped
• Sour cream or crema drizzle
• Lime wedges
• 1/4 cup shredded cheese (optional)

Other:

• Small flour or corn tortillas (6–8 depending on size)

Prepare the Meat:

1. Heat a skillet over medium heat. Add olive oil if using, then add the ground meat.
2. Cook until browned and cooked through, breaking it up with a spatula.
3. Add the chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper. Stir well.
4. Mix in the red onion and corn. Cook for another 3–4 minutes until the onion softens slightly.
5. Add cabbage if using and cook just until it wilts (optional for texture and color).

Warm the Tortillas:

1. While the meat finishes, warm tortillas in a dry skillet over medium heat or wrap in foil and heat in a 350°F oven for 5–10 minutes.

Assemble the Tacos:

1. Spoon the seasoned meat mixture onto each tortilla.
2. Top with preferred toppings.
3. Drizzle with sour cream or crema.
4. Serve with fresh lime wedges for squeezing over the top.

Serving Suggestions

• Pair with Mexican rice or black beans.
• Add a mango salsa or pico de gallo on the side for extra flavor and color.