Bold ‘n’ Beefy Tacos

Squeeze juice from 3 lime wedges (6 wedges for 4 servings) into a medium bowl. Add a drizzle of olive oil and 1 tsp sugar (2 tsp for 4); stir to combine. Add coleslaw and season with salt and pepper. Toss to coat. Set aside, tossing occasionally, until ready to serve.

In a second medium bowl, combine guacamole and sour cream. Stir in half the tomato, half the cilantro, and a pinch of onion (taste and add more from there if desired; you’ll use more later). Season with salt and pepper; stir to combine. In a third medium bowl, combine remaining tomato and cilantro with lime zest, juice from remaining lime, and a bit of remaining onion to taste (save the rest for the filling in step 4). Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and remaining onion; cook, breaking meat up into pieces, until beef is browned and cooked through and onion is softened, 5-7 minutes. Turn off heat; transfer mixture to a paper-towel-lined plate. Wash out pan.

Heat same pan over medium heat. Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings); stir to combine. Return beef and onion to pan. Cook until coated, 2-3 minutes. Taste and season with salt and pepper. Remove pan from heat.