Crispy Beef Tacos with Pico de Gallo and Creamy Taco Sauce

Ingredients

• 1 tbsp red chili powder (For taco seasoning)
• 2 tbsp garlic powder (For taco seasoning)
• 1 tbsp onion powder (For taco seasoning)
• 1 tbsp smoked red paprika powder (For taco seasoning)
• 1 tsp dried oregano (For taco seasoning)
• 1 tsp black pepper powder (For taco seasoning)
• 1 tbsp ground cumin (For taco seasoning)
• 1 tbsp salt (For taco seasoning)
• 2 lb ground beef (80% lean, 20% fat)
• 1 tbsp taco seasoning (Use less or more, adjusted to taste)
• 1 onion (Diced, for the beef)
• 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, for the beef)
• 1 onion (Finely chopped, for pico de gallo)
• 2 tomatoes (Diced)
• 1 tbsp cilantro (Freshly chopped)
• 2 tbsp lime juice (For pico de gallo)
• salt (To taste, for pico de gallo)
• 1 tsp black pepper (For pico de gallo)
• 0.333 cup sour cream (For taco sauce)
• 0.333 cup mayonnaise (For taco sauce)
• 0.333 cup buttermilk or water (For taco sauce)
• lime juice (Juice of 1 lime, for taco sauce)
• 1 tbsp taco seasoning (Use less or more, adjusted to taste)
• 1 tbsp dried parsley (For taco sauce)
• 12 mini flour tortillas (12–15 tortillas specified in the source; quantity field uses the lower end)
• oil (For lightly frying the tortillas)
• 1 cup mozzarella cheese (Shredded; for assembling the tacos)

Steps

1. 1

   Make the taco seasoning: combine the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, red chili powder, and dried oregano in a bowl. Mix thoroughly and set aside.

2. 2

   Heat the clarified butter or oil in a pan over medium heat.

3. 3

   Add the diced onion and sauté for about 1 minute, or until fragrant.

4. 4

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

5. 5

   Add the minced garlic and mix to combine.

6. 6

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

7. 7

   Taste the beef and add additional salt if needed.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Heat oil in a pan over medium heat for lightly frying the tortillas.

12. 12

    Place a mini flour tortilla in the pan and add shredded mozzarella cheese over it.

13. 13

    Top one side of the tortilla with the cooked beef, then fold the tortilla closed by flipping the other half over the filling.

14. 14

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

15. 15

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

Notes

The source specifies 12–15 mini tortillas, oil for lightly frying, and seasoning amounts that may be adjusted to taste. It does not specify the taco frying time or the exact amount of oil. The stated 1 tablespoon of taco seasoning is used in the beef and another 1 tablespoon in the taco sauce; the seasoning blend itself makes more than these uses require.

Nutrition per serving

• main
• tacos
• Mexican
• beef
• crispy
• stovetop
• quick meal