Beef Tacos with Pico de Gallo

Name: Beef Tacos with Pico de Gallo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 450 g beef; 1 each yellow onion, finely chopped; 2 each garlic, minced; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp tomato paste; 120 ml water; 2 each tomato, seeded and diced; 0.5 each white onion, finely chopped; 1 each jalapeo, seeded and minced; 0.25 cup cilantro, chopped; 2 tbsp lime juice, freshly squeezed; 12 each corn tortilla; 1 each avocado, sliced

Juicy, seasoned ground beef tucked into warm corn tortillas and topped with a fresh, vibrant pico de gallo. A classic Mexican street-food favorite that's perfect for a fun weeknight dinner.

⏱ 20 min prep · 15 min cook · easy

Servings

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Ingredients

450 g beef
1 yellow onion finely chopped
2 garlic minced
10 ml chili powder
5 ml cumin
5 ml smoked paprika
5 ml dried oregano
5 ml kosher salt
2 ml black pepper freshly ground
30 ml tomato paste
120 ml water
2 tomato seeded and diced
½ white onion finely chopped
1 jalapeo seeded and minced
60 ml cilantro chopped
30 ml lime juice freshly squeezed
12 corn tortilla
1 avocado sliced

Nutritionper serving (4 total: 2050 kcal)

Calories	510
Protein	28g
Fat	25g
Carbs	47g
Fiber	10g
Sugar	5g
Sodium	710mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Set aside.
2
Searing
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. The meat should be crumbly and have a browned crust.
⏲ 5 min
3
Sautéing
Add the yellow onion and garlic to the skillet. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3 minutes. The mixture should be aromatic and the onion softened but not browned.
⏲ 3 min
4
Toasting
Sprinkle the spice mixture over the beef and stir to coat. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
⏲ 1 min
5
Simmering
Add the tomato paste and water. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid mostly evaporates and the mixture is thick, about 3 minutes. The beef should be well-coated and glossy.
⏲ 3 min
6
Meanwhile, prepare the pico de gallo: in a medium bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, and lime juice. Stir to combine and season with a pinch of salt. Set aside to let the flavors meld.
7
Toasting
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred. Keep them warm in a clean kitchen towel.
⏲ 30s
8
Serve the beef in the warm tortillas, topped with pico de gallo and sliced avocado. Enjoy immediately.