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, 20% fat)
• 1 tbsp taco seasoning (Use less or more, adjusted to taste)
• 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)
• 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 (Use less or more, adjusted to taste)
• 1 tbsp dried parsley (For taco sauce)
• 12 mini flour tortillas (12–15 tortillas)
• oil (For lightly frying the tortillas)
• 1 cup mozzarella cheese (Shredded)

Steps

1. 1

   Make 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 over medium heat. 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

   Add the taco seasoning and 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 onion, tomatoes, 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 for lightly frying the tortillas.

11. 11

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

12. 12

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

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 onion for the pico de gallo, the amount of lime juice for the taco sauce beyond the juice of 1 lime, or the tortilla frying oil quantity. It also does not specify an exact tortilla frying temperature or time; cook until crispy and golden as directed.

Nutrition per serving

• main
• Mexican-inspired
• beef
• tacos
• crispy
• pan-fried
• cheese
• fresh salsa