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 (For taco seasoning)
• 1 tsp Dried oregano (For taco seasoning)
• 1 tsp Ground black pepper (For taco seasoning)
• 1 tbsp Ground cumin (For taco seasoning)
• 1 tbsp Salt (For taco seasoning)
• 2 lb Ground beef, 80% lean and 20% fat
• 1 tbsp Taco seasoning (Use less or more, to taste; from the prepared seasoning mix)
• 1 Onion (Diced, for the beef)
• Salt (For the beef, to taste)
• 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, for pico de gallo)
• 1 tbsp Cilantro (Freshly chopped)
• 2 tbsp Lime juice (For pico de gallo)
• Salt (For pico de gallo, to taste)
• 1 tsp Ground 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 (Use buttermilk or water for the taco sauce)
• 1 Lime juice (Juice of 1 lime, for taco sauce)
• 1 tbsp Taco seasoning (Use less or more, to taste; from the prepared seasoning mix)
• 1 tbsp Dried parsley (For taco sauce)
• 12 Mini flour tortillas (The source gives a range of 12–15; use mini tortillas)
• Oil (For lightly frying the tortillas)
• 1 cup Mozzarella cheese (Shredded, for assembling the tacos)

Steps

1. 1

   In a bowl, combine the red chili powder, garlic powder, onion powder, smoked paprika, dried oregano, black pepper, ground cumin, and salt. 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. Add the minced garlic and mix to combine.

4. 4

   Add 1 tablespoon of the taco seasoning and the tomato paste. Mix and sauté for 2–3 minutes.

5. 5

   Taste the beef and add additional salt if needed. Add the warm water and cook for 8–10 minutes, or until the beef is fully cooked and the water has evaporated.

6. 6

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

7. 7

   For 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.

8. 8

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

9. 9

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

10. 10

    Cook the folded taco until crispy and golden. Serve warm with the pico de gallo and taco sauce.

Notes

The source does not specify the exact amount of frying oil or a tortilla frying time; cook until visibly crispy and golden. The taco seasoning recipe makes more than is used in the tacos and sauce, so reserve the remainder for another use.

Nutrition per serving

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