Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
Ingredients
For the Tacos
- 1 pound ground beef
- 1 tablespoon olive oil, plus 2 teaspoons for brushing
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 12 mini flour tortillas
- 1 cup shredded cheese
For the Avocado Lime Crema
- 1 avocado, ripe, pitted and scooped
- 1/4 cup fresh cilantro, packed
- 1/2 cup sour cream, or plain Greek yogurt
- 2 tablespoons lime juice, from 1 fresh lime
- 1/4 teaspoon salt, or to taste
For Serving
- 1 lime wedges, as needed
- 1 fresh cilantro, chopped, for garnish
- 1 cup pico de gallo, or your favorite salsa
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped white onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 2
Add the ground beef to the skillet. Break up the beef with a spoon or meat chopper and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Stir in the chili powder, oregano, paprika, onion powder, garlic powder, cumin, cayenne pepper, 2 1/2 teaspoons of salt, and 1 teaspoon of black pepper. Mix well to coat the beef. Add the tomato paste and stir until fully combined. Remove from heat.
⏱️ 3 min
- 4
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 5
Arrange the 12 mini flour tortillas flat on the prepared baking sheet. Sprinkle 1 cup of shredded cheese evenly over one half of each tortilla. Spoon the cooked ground beef filling on top of the shredded cheese.
⏱️ 5 min
- 6
Fold each tortilla in half over the filling to create a crescent shape. Using a pastry brush, lightly brush the tops of the folded tortillas with the remaining 2 teaspoons of olive oil.
⏱️ 3 min
- 7
Bake the tacos in the preheated oven for 8-10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350
- 8
While the tacos are baking, prepare the avocado lime crema. In a blender or food processor, combine the scooped avocado, fresh cilantro, sour cream (or Greek yogurt), lime juice, and 1/4 teaspoon of salt. Blend until completely smooth and creamy. Taste and adjust salt if needed.
⏱️ 5 min
- 9
Remove the crispy tacos from the oven. Arrange them on a serving platter. Serve immediately with the avocado lime crema, lime wedges, chopped fresh cilantro, and pico de gallo on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
For the Tacos
- 1 pound ground beef
- 1 tablespoon olive oil, plus 2 teaspoons for brushing
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 12 mini flour tortillas
- 1 cup shredded cheese
For the Avocado Lime Crema
- 1 avocado, ripe, pitted and scooped
- 1/4 cup fresh cilantro, packed
- 1/2 cup sour cream, or plain Greek yogurt
- 2 tablespoons lime juice, from 1 fresh lime
- 1/4 teaspoon salt, or to taste
For Serving
- 1 lime wedges, as needed
- 1 fresh cilantro, chopped, for garnish
- 1 cup pico de gallo, or your favorite salsa
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped white onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 2
Add the ground beef to the skillet. Break up the beef with a spoon or meat chopper and cook until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Stir in the chili powder, oregano, paprika, onion powder, garlic powder, cumin, cayenne pepper, 2 1/2 teaspoons of salt, and 1 teaspoon of black pepper. Mix well to coat the beef. Add the tomato paste and stir until fully combined. Remove from heat.
⏱️ 3 min - 4
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 5
Arrange the 12 mini flour tortillas flat on the prepared baking sheet. Sprinkle 1 cup of shredded cheese evenly over one half of each tortilla. Spoon the cooked ground beef filling on top of the shredded cheese.
⏱️ 5 min - 6
Fold each tortilla in half over the filling to create a crescent shape. Using a pastry brush, lightly brush the tops of the folded tortillas with the remaining 2 teaspoons of olive oil.
⏱️ 3 min - 7
Bake the tacos in the preheated oven for 8-10 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350 - 8
While the tacos are baking, prepare the avocado lime crema. In a blender or food processor, combine the scooped avocado, fresh cilantro, sour cream (or Greek yogurt), lime juice, and 1/4 teaspoon of salt. Blend until completely smooth and creamy. Taste and adjust salt if needed.
⏱️ 5 min - 9
Remove the crispy tacos from the oven. Arrange them on a serving platter. Serve immediately with the avocado lime crema, lime wedges, chopped fresh cilantro, and pico de gallo on the side.
⏱️ 2 min