Crispy Beef Tacos with Pico de Gallo and Cream 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 and 20% fat
• 1 tbsp taco seasoning (For beef; use less or more, adjusting to taste)
• 1 onion (Diced; for beef)
• salt (For 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; the method calls this fresh garlic)
• 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 (For pico de gallo, to taste)
• 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 (For taco sauce; use less or more, adjusting to taste)
• 1 tbsp dried parsley (For taco sauce)
• 12 mini flour tortillas (The source gives a range of 12–15)
• oil (For lightly frying the tortillas)
• 1 cup mozzarella cheese (Shredded)

Steps

1. 1

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

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 and cook over medium heat until it changes color.

4. 4

   Add the minced garlic and mix to combine.

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 mixing the finely chopped onion, diced tomatoes, chopped cilantro, lime juice, salt, and black pepper in a bowl.

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. Place one mini flour tortilla in the pan.

11. 11

    Add shredded mozzarella cheese to the tortilla, then place beef on one side.

12. 12

    Close the taco by flipping the empty half of the tortilla over the beef-filled half.

13. 13

    Cook 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 taco sauce.

Notes

The source does not specify the exact amount of oil used for frying, the exact amount of lime juice in the taco sauce beyond the juice of 1 lime, or the tortilla cooking time. It gives 12–15 tortillas; servings are estimated at approximately 2–3 tacos per person.

Nutrition per serving

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