Coyote Texas Tacos

These no-fuss tacos are what weeknight dinner dreams are made of. Ground sirloin hits a screaming hot wok with minced jalapeños, garlic, and onion, cooking down in minutes into a spicy, crumbly filling that smells like a backyard cookout in El Paso.

Four ingredients (plus your tortillas and toppings) and 25 minutes is all that stands between you and taco night.

Pile that sizzling meat into warm corn tortillas and go wild with the fixings: guacamole, shredded cheese, pico de gallo, sour cream, or all of the above.

Taco Night Tips

• Use a wok or cast iron skillet. High heat and a wide pan give you that browned, slightly crispy meat texture instead of steamed mush.
• Warm your tortillas directly over a gas flame or in a dry skillet. Fifteen seconds per side gives them those charred spots and makes them pliable.
• Ground sirloin keeps things lean. If you want more richness, swap in regular ground beef or even ground brisket.