Crispy Beef Tacos with Garlic Lime Aioli

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 yellow onion (diced)
• 6 garlic (minced; for the beef)
• 2 tbsp tomato paste
• 0.5 cup beef stock
• 1 tbsp avocado oil (for cooking the beef)
• 1 tbsp ground cumin (for homemade taco seasoning)
• 1 tbsp chili powder (for homemade taco seasoning)
• 2 tsp paprika (for homemade taco seasoning)
• 2 tsp dried oregano (for homemade taco seasoning)
• 2 tsp garlic powder (for homemade taco seasoning)
• 2 tsp black pepper (for homemade taco seasoning)
• 1 tsp cayenne pepper (optional; for homemade taco seasoning)
• 0.5 cup sour cream (for the aioli)
• 0.5 cup mayonnaise (for the aioli)
• 1 jalapeño (small, deseeded; optional)
• 1.5 cups cilantro (leaves and stems; for the aioli)
• 4.5 garlic (4–5 cloves; for the aioli)
• 2 tsp black pepper (for the aioli)
• 1 tsp salt (for the aioli)
• 1 lime juice (juice of 1 lime)
• 10.5 mini tortillas (10–12 tortillas)
• 2 cups shredded mozzarella (for assembly)
• avocado oil (light layer for frying; add more as needed)

Steps

1. 1

   In a small bowl, whisk together the cumin, chili powder, paprika, oregano, garlic powder, black pepper, and optional cayenne to make the homemade taco seasoning. Store-bought seasoning may be used instead; the source specifies 2–3 tablespoons.

2. 2

   Heat 1 tablespoon avocado oil in a large pan over medium heat.

3. 3

   Add the diced onion and sauté for about 3–4 minutes, until soft and fragrant.

4. 4

   Add the minced garlic and cook for another 30 seconds.

5. 5

   Add the ground beef, breaking it up in the pan, and cook until mostly browned.

6. 6

   Add the taco seasoning and tomato paste. Mix well and sauté for 2–3 minutes.

7. 7

   Pour in the beef stock and cook for 8–10 minutes, until the liquid evaporates and the beef is saucy and fully cooked. Set the filling aside.

8. 8

   Add the sour cream, mayonnaise, optional deseeded jalapeño, cilantro, aioli garlic, aioli black pepper, salt, and lime juice to a blender or food processor.

9. 9

   Blend the aioli ingredients until smooth and green.

10. 10

    Lay a mini tortilla flat. Add a thin layer of shredded mozzarella, 2–3 tablespoons of beef filling, and another sprinkle of mozzarella.

11. 11

    Fold the tortilla over the filling and repeat with the remaining tortillas, beef, and cheese.

12. 12

    Heat a light layer of avocado oil in a pan over medium-low heat.

13. 13

    Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so the tacos crisp properly.

14. 14

    Plate the tacos, cover them with the garlic-lime aioli, add extra cilantro if desired, and serve immediately.

Notes

The source does not specify an exact yield beyond 10–12 mini tacos, nor a precise frying time; cook until both sides are visibly golden and crisp. Extra cilantro for serving is suggested but not separately quantified.

Nutrition per serving

• main
• Mexican-inspired
• beef
• tacos
• crispy
• pan-fried
• cheesy
• spicy