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, adjusting to taste; prepared seasoning from the recipe above)
• 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 (For the beef)
• 0.5 cup warm water (For the beef)
• 1 tbsp garlic (Minced, for the beef)
• 1 onion (Finely chopped, for the pico de gallo)
• 2 tomatoes (Diced, for the pico de gallo)
• 1 tbsp cilantro (Freshly 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 (For the taco sauce)
• 1 lime juice (Juice of 1 lime, for the taco sauce)
• 1 tbsp taco seasoning (Use less or more, adjusting to taste)
• 1 tbsp dried parsley (For the taco sauce)
• 15 mini flour tortillas (Use 12–15 tortillas)
• oil (For lightly frying the tortillas)
• 1 cup mozzarella cheese (Shredded, for assembling the tacos)

Steps

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the minced garlic and mix it into the beef.

5. 5

   Season the beef with 1 tablespoon of 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 finely chopped onion, diced tomatoes, chopped 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 for lightly frying the tortillas.

11. 11

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

12. 12

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

13. 13

    Cook the taco 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 creamy taco sauce.

Notes

The source gives a range of 12–15 tortillas and says to adjust taco seasoning and salt to taste. It does not specify the amount of oil for frying or an exact tortilla-frying time.

Nutrition per serving

• main
• Mexican
• tacos
• ground beef
• crispy
• stovetop
• cheesy
• fresh salsa