Mexican tacos are a family favorite for a quick and easy dinner. Homemade yet still as delicious as the fast-food version. Serve with hard shells or soft corn tortillas.
Course
Main Course
Category
Mexican
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
For the tacos:
2tablespoonsextra virgin olive oil
1small yellow onion,chopped
400gground beef(sustainably sourced)
1 1/2tablespoonstaco spice
1/4teaspoonchili flakes (optional)
1/2tablespoontomato paste
1/2cupwater or beef broth (125 ml)
2tablespoonsfresh cilantro,chopped
8-10soft shell tacos
lime wedges
For the jalapeño-yoghurt sauce:
1x 170g container Greek yogurt
1small bunch fresh cilantro,finely chopped
1/2teaspoongarlic powder
2tablespoonspickled jalapeños,chopped
juice from 1 lime
sea salt,to taste
For the toppings:
Shredded cheddar cheese
Avocado slices
Red onion slices
Fresh cilantro leaves
Shredded red cabbage
Method
In a large skillet, heat the olive oil over medium-high heat. Add the onion and ground beef. Cook, breaking up the meat with a wooden spoon as it cooks, until browned, about 5-7 minutes. Add the spices and tomato paste and cook, stirring for 1-2 minutes. Add the water and reduce the heat to medium and simmer until the sauce has thickened slightly, about 7-10 minutes. Remove from the heat.
Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
Meanwhile, make the jalapeño-yoghurt sauce. Combine all ingredients in a small bowl and stir until creamy and well-combined.
Serve warm over warmed tortillas topped with jalapeño-yoghurt sauce, grated cheese, avocado, shredded cabbage, red onion, and any other desired toppings. Enjoy!
Notes
Adding a squeeze of lime juice to the taco or taco meat really rounds out the flavors!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.