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Crispy Beef Tacos

Servings 8 tacos

Ingredients

Taco Meat:

  • 1 lb grass fed ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/3 cup shredded Mexican cheese
  • Optional:
  • 1/3 cup water
  • 1 tsp tapioca flour or corn starch or 1 tbsp regular flour

Taco:

  • 8 tortillas of choice
  • avocado oil
  • sea salt
  • cheese of choice
  • shredded lettuce

Spicy Avocado Cream Sauce:

  • 1/2 avocado mashed
  • 1/2 cup Greek yogurt
  • 2 tbsp hot sauce
  • 1 tbsp cilantro minced
  • 1 tbsp green onion minced
  • salt pepper & garlic powder to taste

Instructions

Taco Meat:

  1. Heat a skillet over medium heat. Once it’s hot, add in your ground beef. Break it up with a wooden spoon as it browns.
  2. Once the meat is almost fully browned, add in seasonings. If you like more “saucy” beef, add in a slurry of flour + water and let it simmer on low heat until the liquid dissolved (6-8 minutes).
  3. Remove the beef from the heat and immediately stir in the shredded cheese.
  4. Serve with tortillas, in enchiladas, in my Crunchwrap recipe, the possibilities are endless! Makes 4 servings.

Taco:

  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. For the shells, I used almond flour tortillas but regular corn tortillas work fine too! Coat in avocado oil and in an oiled skillet over medium heat, cook each side for about 15 seconds until they are warm and slightly crispy but can still fold without breaking.
  3. Add the seasoned meat and cheese to the tortilla. Fold in half and place on the baking sheet. Once all of the tacos are assembled, spray or lightly brush the tacos with more oil and sprinkle with salt.
  4. Bake for about 10-15 minutes until crispy. I served with shredded lettuce and a spicy avocado cream.

Spicy Avocado Cream Sauce:

  1. Combine all ingredients. Add water until you get more of a sauce consistency.