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)
• 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 pico de gallo)
• 2 tomatoes (Diced, for pico de gallo)
• 1 tbsp fresh cilantro (Freshly chopped)
• 2 tbsp lime juice (For pico de gallo)
• salt (To taste, for pico de gallo)
• 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)
• 1 lime juice (Juice of 1 lime, for taco sauce)
• 1 tbsp taco seasoning (Use less or more, adjusting to taste)
• 1 tbsp dried parsley (For taco sauce)
• 12 mini flour tortillas (12–15 tortillas; use mini size)
• oil (For lightly frying the tortillas)
• 1 cup mozzarella cheese (Shredded; for assembly)

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 and set aside.

2. 2

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

3. 3

   Add the ground beef to the pan. Cook over medium heat until the beef changes color.

4. 4

   Add the minced garlic and mix to combine.

5. 5

   Season the beef with 1 tablespoon of taco seasoning, then add the tomato paste. Mix and sauté for 2–3 minutes.

6. 6

   Taste the beef and add additional 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 adding the mayonnaise, sour cream, buttermilk or water, taco seasoning, lime juice, and dried parsley to 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 of the tortilla.

12. 12

    Fold the tortilla closed by flipping the empty half over the beef. Cook until the tortilla is crispy and golden.

13. 13

    Serve the crispy tacos warm with the pico de gallo and taco sauce.

Notes

The source does not specify the exact amount of oil for frying the tortillas. It also gives a range of 12–15 tortillas; the ingredient quantity is recorded as 12 with the range preserved in the note. The source does not specify a tortilla frying time or temperature beyond medium heat and cooking until crispy and golden.

Nutrition per serving

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