Crispy Beef Tacos with Honey Chipotle Sauce

Ingredients

• 1 tbsp avocado oil (for the beef)
• 1 yellow onion (diced)
• 6 garlic cloves (minced)
• 1 lb ground beef (80/20 blend)
• 1 tbsp cumin (for taco seasoning)
• 1 tbsp chili powder (for taco seasoning)
• 2 tsp paprika (for taco seasoning)
• 2 tsp oregano (for taco seasoning)
• 2 tsp garlic powder (for taco seasoning)
• 2 tsp black pepper (for taco seasoning)
• 1 tsp cayenne (optional; for taco seasoning)
• 2 tbsp tomato paste
• 0.5 cup beef stock
• 0.66 cup sour cream
• 0.33 cup mayonnaise
• 2 chipotle peppers (from a can with adobo sauce)
• 2 tbsp honey
• 4.5 garlic cloves (for sauce; 4-5 cloves)
• 1 tsp black pepper (for sauce)
• 1 tsp cumin (for sauce)
• 1 tsp paprika (for sauce)
• 1 tsp salt (for sauce)
• 0.5 lime juice (juice of 1/2 lime)
• 4 roma tomatoes (diced)
• 0.5 white onion (finely diced)
• 0.33 cup cilantro (finely chopped)
• 1 lime juice (juice of 1 lime)
• 2 tsp salt (for pico de gallo)
• 1 tsp black pepper (for pico de gallo)
• 11 mini tortillas (10 to 12 tortillas)
• 2 cup mozzarella cheese (shredded)
• avocado oil (for frying)

Steps

1. 1

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

2. 2

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

3. 3

   Add the minced garlic and cook for another 30 seconds until fragrant.

4. 4

   Add the ground beef to the pan and break it up with a spoon. Cook until mostly browned.

5. 5

   Add the taco seasoning (cumin, chili powder, paprika, oregano, garlic powder, black pepper, and cayenne) and the tomato paste. Mix well and sauté for 2–3 minutes.

6. 6

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

7. 7

   In a blender or food processor, add all of the honey chipotle sauce ingredients: sour cream, mayonnaise, chipotle peppers, honey, garlic, black pepper, cumin, paprika, salt, and lime juice. Blend until smooth.

8. 8

   Combine the diced tomatoes, white onion, cilantro, lime juice, salt, and pepper in a bowl to create the pico de gallo.

9. 9

   Lay a tortilla flat. Add a thin layer of shredded mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold the tortilla over and repeat with remaining tortillas.

10. 10

    Heat a splash of avocado oil in a pan over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches to ensure they crisp properly.

11. 11

    Plate the tacos, open them slightly, and fill with the prepared pico de gallo and honey chipotle sauce before serving.

Notes

You can substitute the homemade taco seasoning with 2 to 3 tbsp of store-bought taco seasoning if preferred. Use medium-low heat when frying the tacos to ensure the cheese melts before the tortilla burns.

Nutrition per serving

• main
• tacos
• beef
• crispy
• dinner
• mexican-inspired
• pan-fried