Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
Ingredients
For the Beef Filling
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
For the Tacos
- 12 mini corn tortillas
- 1 1/2 cups shredded cheddar and Monterey Jack cheese blend
- 1 tablespoon olive oil, for brushing
For the Avocado Lime Crema
- 1 avocado, ripe
- 1/4 cup fresh cilantro, packed
- 1/2 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic
- 1/4 teaspoon salt, or to taste
For Garnish (optional)
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped
- 1 cup pico de gallo
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Add the minced garlic to the pan with the onions and continue to sauté for 1 minute, until fragrant.
⏱️ 1 min
- 3
Add the ground beef to the pan. Break it up with a spoon or meat chopper and cook until it is fully browned, about 5-7 minutes. Drain any excess fat from the cooked ground beef.
⏱️ 7 min
- 4
Stir in the chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Mix well to combine all the spices with the beef.
⏱️ 1 min
- 5
Add the tomato paste to the beef mixture and stir thoroughly. Cook for an additional 2-3 minutes, allowing the flavors to meld and deepen. Remove from heat.
⏱️ 3 min
- 6
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Arrange the mini corn tortillas on the prepared baking sheet. On one half of each tortilla, sprinkle about 1 1/2 tablespoons of the shredded cheese blend.
⏱️ 3 min
- 8
Spoon approximately 2 tablespoons of the prepared beef filling over the cheese on each tortilla. Carefully fold each tortilla in half to form a taco shape, gently pressing down to secure the filling.
⏱️ 5 min
- 9
Lightly brush the tops of the folded tacos with 1 tablespoon of olive oil.
⏱️ 1 min
- 10
Place the baking sheet with the assembled tacos into the preheated oven. Bake for 10-12 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and slightly browned.
⏱️ 12 min•🌡️ 350
- 11
While the tacos are baking, prepare the avocado lime crema. In a personal-sized blender or food processor, combine the ripe avocado, fresh cilantro, sour cream, fresh lime juice, garlic clove, and salt.
⏱️ 3 min
- 12
Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 1 min
- 13
Carefully remove the crispy tacos from the oven. Arrange them on a serving platter.
⏱️ 1 min
- 14
Drizzle the freshly made avocado lime crema generously over the tacos. Garnish with fresh cilantro and lime wedges. Serve immediately with a side of pico de gallo, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sheet Pan Beef Tacos with Avocado Lime Crema
For the Beef Filling
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
For the Tacos
- 12 mini corn tortillas
- 1 1/2 cups shredded cheddar and Monterey Jack cheese blend
- 1 tablespoon olive oil, for brushing
For the Avocado Lime Crema
- 1 avocado, ripe
- 1/4 cup fresh cilantro, packed
- 1/2 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic
- 1/4 teaspoon salt, or to taste
For Garnish (optional)
- 4 lime wedges
- 2 tablespoons fresh cilantro, chopped
- 1 cup pico de gallo
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and sauté for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Add the minced garlic to the pan with the onions and continue to sauté for 1 minute, until fragrant.
⏱️ 1 min - 3
Add the ground beef to the pan. Break it up with a spoon or meat chopper and cook until it is fully browned, about 5-7 minutes. Drain any excess fat from the cooked ground beef.
⏱️ 7 min - 4
Stir in the chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Mix well to combine all the spices with the beef.
⏱️ 1 min - 5
Add the tomato paste to the beef mixture and stir thoroughly. Cook for an additional 2-3 minutes, allowing the flavors to meld and deepen. Remove from heat.
⏱️ 3 min - 6
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Arrange the mini corn tortillas on the prepared baking sheet. On one half of each tortilla, sprinkle about 1 1/2 tablespoons of the shredded cheese blend.
⏱️ 3 min - 8
Spoon approximately 2 tablespoons of the prepared beef filling over the cheese on each tortilla. Carefully fold each tortilla in half to form a taco shape, gently pressing down to secure the filling.
⏱️ 5 min - 9
Lightly brush the tops of the folded tacos with 1 tablespoon of olive oil.
⏱️ 1 min - 10
Place the baking sheet with the assembled tacos into the preheated oven. Bake for 10-12 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and slightly browned.
⏱️ 12 min•🌡️ 350 - 11
While the tacos are baking, prepare the avocado lime crema. In a personal-sized blender or food processor, combine the ripe avocado, fresh cilantro, sour cream, fresh lime juice, garlic clove, and salt.
⏱️ 3 min - 12
Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 1 min - 13
Carefully remove the crispy tacos from the oven. Arrange them on a serving platter.
⏱️ 1 min - 14
Drizzle the freshly made avocado lime crema generously over the tacos. Garnish with fresh cilantro and lime wedges. Serve immediately with a side of pico de gallo, if desired.
⏱️ 2 min