Beef Tacos with Fresh Pico de Gallo
Ingredients
- • 450 g ground beef
- • 15 ml olive oil
- • 1 item onion
- • 3 cloves garlic
- • 15 ml chili powder
- • 5 ml ground cumin
- • 5 ml paprika
- • 2.5 ml oregano
- • 1.25 ml cayenne pepper
- • 5 ml salt
- • 1 sprinkle black pepper to taste
- • 4 item tomatoes
- • 1/2 item red onion
- • 1 item jalapeño pepper
- • 60 ml fresh cilantro
- • 30 ml lime juice
- • 8 item corn tortillas
- • 120 g shredded cheddar cheese
- • 120 ml sour cream
- • 240 ml shredded lettuce
Instructions
- 1
Prepare the pico de gallo: Dice tomatoes and finely chop red onion. Remove seeds from jalapeño and mince. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside to let flavors meld.
- 2
Heat olive oil in a large skillet over medium-high heat. Dice the onion and add to the pan. Sauté for 3-4 minutes until softened.
- 3
Add minced garlic and cook for another 30 seconds until fragrant.
- 4
Add ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through.
- 5
Add chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the meat evenly with spices.
- 6
Add 60ml (1/4 cup) water to the pan and simmer for 3-4 minutes, allowing the flavors to combine and the liquid to reduce slightly.
- 7
While beef is cooking, warm corn tortillas. You can do this by wrapping them in damp paper towels and microwaving for 30 seconds, or heating them individually in a dry skillet for 15-20 seconds per side.
- 8
To assemble tacos: Place warm tortillas on plates. Add a generous spoonful of seasoned beef to each tortilla.
- 9
Top with shredded lettuce, cheese, a dollop of sour cream, and a generous scoop of fresh pico de gallo.
- 10
Serve immediately with lime wedges on the side for extra citrus brightness.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These weeknight tacos bring restaurant-quality flavor to your kitchen in under 35 minutes. The secret is letting the spiced beef develop a nice crust and making the pico de gallo fresh – it transforms simple ingredients into something truly special."
