Crispy Beef Tacos with Garlic Lime Aioli

Ingredients

• 1 lb ground beef
• 1 yellow onion (diced)
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 0.5 cup beef stock
• 1 tbsp avocado oil (for cooking the beef)
• 1 tbsp cumin (for homemade taco seasoning)
• 1 tbsp chili powder (for homemade taco seasoning)
• 2 tsp paprika (for homemade taco seasoning)
• 2 tsp 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 garlic lime aioli)
• 0.5 cup mayonnaise (for the garlic lime aioli)
• 1 small jalapeño (deseeded; optional)
• 1.5 cups cilantro (leaves and stems; extra cilantro is mentioned for serving, but no amount is given)
• 4.5 cloves garlic (for the garlic lime aioli; source gives 4–5 cloves)
• 2 tsp black pepper (for the garlic lime aioli)
• 1 tsp salt (for the garlic lime aioli)
• 1 lime lime juice (juice of 1 lime)
• 11 mini tortillas (source gives 10 to 12; wheat or corn type not specified)
• 2 cups mozzarella (shredded)
• avocado oil (for frying; use a light layer in the pan and add more as needed)
• store-bought taco seasoning (optional alternative to the homemade blend; use 2 to 3 tbsp)

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 blend. The source also offers store-bought taco seasoning as an alternative.

2. 2

   Heat 1 tablespoon avocado oil in a large pan over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft and fragrant.

3. 3

   Add the minced garlic and cook for about 30 seconds.

4. 4

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

5. 5

   Add the homemade taco seasoning or 2–3 tablespoons store-bought seasoning, along with the tomato paste. Mix well and sauté for 2–3 minutes.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   Heat a light layer 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 so the tacos crisp.

10. 10

    Plate the tacos and serve with the garlic lime aioli. The source says to add extra cilantro when serving, but the final instruction is cut off.

Notes

The description cuts off during the final serving instruction after “add extra cilantro if you’re f”; the remainder is unavailable. It gives 10–12 mini tortillas and 4–5 garlic cloves for the aioli; the listed servings are estimated from the taco yield. Tortilla type and the amount of oil needed for frying are not specified.

Nutrition per serving

• dinner
• main course
• Mexican
• crispy
• pan-fried
• beef
• tacos