Crispy Beef Tacos with Pico de Gallo and Cream Taco Sauce
Crispy Beef Tacos with Pico de Gallo and Cream Taco Sauce
Ingredients
For the Taco Seasoning
- 1 tablespoon red chili powder
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked red paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
For the Beef
- 2 pounds ground beef, 80% lean, 20% fat
- 1 tablespoon taco seasoning, adjust to taste
- 1 onion, diced
- salt, to taste
- 1 tablespoon clarified butter or oil
- 2 tablespoons tomato paste
- 1/2 cup warm water
- 1 tablespoon minced garlic
For the Pico de Gallo
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 tablespoon freshly chopped cilantro
- 2 tablespoons lime juice
- salt, to taste
- 1 teaspoon black pepper
For the Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup buttermilk or water
- 1 lime juice, from 1 lime
- 1 tablespoon taco seasoning, adjust to taste
- 1 tablespoon dried parsley
To Assemble
- 12-15 mini flour tortillas
- oil, for lightly frying tortillas
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Prepare the taco seasoning: In a bowl, combine the red chili powder, garlic powder, onion powder, smoked red paprika powder, dried oregano, black pepper powder, ground cumin, and salt. Mix thoroughly until well combined. Set aside.
⏱️ 5 min
- 2
Cook the beef: In a large pan or skillet, heat the clarified butter or oil over medium heat. Add the diced onion and sauté for about 1 minute, or until fragrant and slightly softened.
⏱️ 2 min
- 3
Add the ground beef to the pan. Cook on medium heat, breaking it up with a spatula, until it changes color and is fully browned. Drain any excess fat if necessary.
⏱️ 8 min
- 4
Stir in the minced garlic and cook for another minute until fragrant. Add 1 tablespoon of the prepared taco seasoning (or more/less to your preference) and the tomato paste. Mix well and sauté for 2-3 minutes, allowing the flavors to meld.
⏱️ 4 min
- 5
Taste the beef mixture and add salt as needed. Pour in the warm water and bring to a simmer. Continue to cook for 8-10 minutes, or until the beef is fully cooked and most of the water has evaporated, leaving a rich, flavorful mixture. Remove from heat and set aside.
⏱️ 10 min
- 6
Make the pico de gallo: In a medium bowl, combine the finely chopped onion, diced tomatoes, freshly chopped cilantro, lime juice, salt to taste, and black pepper. Stir gently to combine all ingredients. Set aside.
⏱️ 5 min
- 7
Prepare the taco sauce: In another bowl, combine the mayonnaise, sour cream, buttermilk or water, lime juice (from 1 lime), 1 tablespoon of the taco seasoning (adjust to your taste), and dried parsley. Whisk until the sauce is creamy and smooth. Set aside.
⏱️ 5 min
- 8
Assemble and cook the tacos: Heat a clean pan over medium heat and add a small amount of oil for frying. Place a mini flour tortilla in the pan. Sprinkle a generous amount of shredded mozzarella cheese over one half of the tortilla.
⏱️ 2 min
- 9
Spoon some of the cooked beef mixture onto the cheesy half of the tortilla. Once the cheese begins to melt and the tortilla is slightly warmed, fold the other half of the tortilla over the beef and cheese to create a taco shape.
⏱️ 2 min
- 10
Press down gently with a spatula and cook until the tortilla is crispy and golden brown on both sides. Repeat with the remaining tortillas, cheese, and beef mixture.
⏱️ 10 min
- 11
Serve the crispy beef tacos warm, accompanied by the fresh pico de gallo and creamy taco sauce for dipping or drizzling.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Beef Tacos with Pico de Gallo and Cream Taco Sauce
For the Taco Seasoning
- 1 tablespoon red chili powder
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked red paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
For the Beef
- 2 pounds ground beef, 80% lean, 20% fat
- 1 tablespoon taco seasoning, adjust to taste
- 1 onion, diced
- salt, to taste
- 1 tablespoon clarified butter or oil
- 2 tablespoons tomato paste
- 1/2 cup warm water
- 1 tablespoon minced garlic
For the Pico de Gallo
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 tablespoon freshly chopped cilantro
- 2 tablespoons lime juice
- salt, to taste
- 1 teaspoon black pepper
For the Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup buttermilk or water
- 1 lime juice, from 1 lime
- 1 tablespoon taco seasoning, adjust to taste
- 1 tablespoon dried parsley
To Assemble
- 12-15 mini flour tortillas
- oil, for lightly frying tortillas
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Prepare the taco seasoning: In a bowl, combine the red chili powder, garlic powder, onion powder, smoked red paprika powder, dried oregano, black pepper powder, ground cumin, and salt. Mix thoroughly until well combined. Set aside.
⏱️ 5 min - 2
Cook the beef: In a large pan or skillet, heat the clarified butter or oil over medium heat. Add the diced onion and sauté for about 1 minute, or until fragrant and slightly softened.
⏱️ 2 min - 3
Add the ground beef to the pan. Cook on medium heat, breaking it up with a spatula, until it changes color and is fully browned. Drain any excess fat if necessary.
⏱️ 8 min - 4
Stir in the minced garlic and cook for another minute until fragrant. Add 1 tablespoon of the prepared taco seasoning (or more/less to your preference) and the tomato paste. Mix well and sauté for 2-3 minutes, allowing the flavors to meld.
⏱️ 4 min - 5
Taste the beef mixture and add salt as needed. Pour in the warm water and bring to a simmer. Continue to cook for 8-10 minutes, or until the beef is fully cooked and most of the water has evaporated, leaving a rich, flavorful mixture. Remove from heat and set aside.
⏱️ 10 min - 6
Make the pico de gallo: In a medium bowl, combine the finely chopped onion, diced tomatoes, freshly chopped cilantro, lime juice, salt to taste, and black pepper. Stir gently to combine all ingredients. Set aside.
⏱️ 5 min - 7
Prepare the taco sauce: In another bowl, combine the mayonnaise, sour cream, buttermilk or water, lime juice (from 1 lime), 1 tablespoon of the taco seasoning (adjust to your taste), and dried parsley. Whisk until the sauce is creamy and smooth. Set aside.
⏱️ 5 min - 8
Assemble and cook the tacos: Heat a clean pan over medium heat and add a small amount of oil for frying. Place a mini flour tortilla in the pan. Sprinkle a generous amount of shredded mozzarella cheese over one half of the tortilla.
⏱️ 2 min - 9
Spoon some of the cooked beef mixture onto the cheesy half of the tortilla. Once the cheese begins to melt and the tortilla is slightly warmed, fold the other half of the tortilla over the beef and cheese to create a taco shape.
⏱️ 2 min - 10
Press down gently with a spatula and cook until the tortilla is crispy and golden brown on both sides. Repeat with the remaining tortillas, cheese, and beef mixture.
⏱️ 10 min - 11
Serve the crispy beef tacos warm, accompanied by the fresh pico de gallo and creamy taco sauce for dipping or drizzling.
⏱️ 2 min