Crispy Beef Tacos with Pico de Gallo and Cream Taco Sauce

Ingredients

• 1 tbsp red chili powder
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked red paprika powder
• 1 tsp dried oregano
• 1 tsp black pepper powder
• 1 tbsp ground cumin
• 1 tbsp salt
• 2 lb ground beef, 80% lean and 20% fat
• 1 tbsp taco seasoning (Use less or more, adjusted to taste.)
• 1 onion (Diced.)
• salt (To taste, for the beef.)
• 1 tbsp clarified butter or oil (For cooking the beef.)
• 2 tbsp tomato paste
• 0.5 cup warm water
• 1 tbsp garlic (Minced.)
• 1 onion (Finely chopped, for the pico de gallo.)
• 2 tomatoes (Diced.)
• 1 tbsp fresh cilantro (Chopped.)
• 2 tbsp lime juice (For the pico de gallo.)
• salt (To taste, for the pico de gallo.)
• 1 tsp black pepper (For the pico de gallo.)
• 0.333 cup sour cream (For the taco sauce.)
• 0.333 cup mayonnaise (For the taco sauce.)
• 0.333 cup buttermilk or water (The source gives buttermilk or water as alternatives.)
• lime juice (Juice of 1 lime, for the taco sauce.)
• 1 tbsp taco seasoning (Use less or more, adjusted to taste.)
• 1 tbsp dried parsley
• 12 mini flour tortillas (12–15 tortillas.)
• oil (For lightly frying the tortillas.)
• 1 cup mozzarella cheese (Shredded.)

Steps

1. 1

   In a bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, red chili powder, and dried oregano. Mix thoroughly to make the taco seasoning.

2. 2

   Heat the clarified butter or oil in a pan over medium heat. Add the diced onion and sauté for about 1 minute, until fragrant.

3. 3

   Add the ground beef and cook over medium heat until it changes color.

4. 4

   Add the minced garlic and mix to combine.

5. 5

   Season the beef with 1 tablespoon taco seasoning and add the tomato paste. Mix and sauté for 2–3 minutes.

6. 6

   Taste the beef and add more salt if needed.

7. 7

   Add the warm water. Cook for 8–10 minutes, or until the beef is fully cooked and the water has evaporated.

8. 8

   Make the pico de gallo by combining the chopped onion, diced tomatoes, cilantro, lime juice, salt, and black pepper in a bowl. Mix to combine.

9. 9

   Make the taco sauce by combining the mayonnaise, sour cream, buttermilk or water, taco seasoning, lime juice, and dried parsley in a bowl. Mix until creamy and smooth.

10. 10

    Heat oil in a pan over medium heat. Place a mini tortilla in the pan.

11. 11

    Add shredded mozzarella cheese to the tortilla and place beef on one side.

12. 12

    Close the tortilla by folding the empty half over the beef-filled half.

13. 13

    Cook until the tortilla is crispy and golden. Repeat with the remaining tortillas, cheese, and beef.

14. 14

    Serve the crispy tacos warm with the pico de gallo and taco sauce.

Notes

The source does not specify the amount of oil used for frying or the exact amount of lime juice in the taco sauce. It also gives buttermilk or water as alternatives for the sauce.

Nutrition per serving

• main
• Mexican
• beef
• tacos
• crispy
• stovetop
• cheese
• spicy