Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 20 servings
FOR THE SHELLS:
- 20 soft small tortillas, (if you have only big tortillas, cut them into regular DVD sized circles.)
FOR THE MEAT:
- ½ cup salted butter (125 g)
- 1 tablespoon olive oil
- ½ lb ground pork meat (250 g)
- 1 lb ground beef (400 g)
- 3 tablespoons taco seasoning
FOR THE GUACAMOLE:
- 2 medium size avocados, peeled, de-seeded, and mashed
- ½ lime, juiced
- ⅓ tablespoon salt
- ¼ tablespoon pepper
- 2 cloves garlic, chopped
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- ½ tablespoon cilantro powder
FOR THE PICO DE GALLO:
- ¼ cup red onion (35 g), chopped
- ½ cup onion (75 g), chopped, yellow, regular
- ½ cup fresh cilantro (20 g)
- 1 clove garlic, chopped
- ½ pickled jalapeno, chopped into tiny pieces (Optional)
- 6 cherry tomatoes, (each chopped in 1/2 inch pieces)
- ½ lime, juiced
- ½ teaspoon salt
- 2 teaspoons ground pepper
TOPPINGS:
- ½ cup shredded cheddar cheese (50 g)
- 1 cup romaine lettuce (100 g), chopped
- ⅓ cup sour cream (80 g), for serving
Nutrition Info
- Calories 325
- Fat 17g
- Carbs 26g
- Fiber 2g
- Sugar 1g
- Protein 14g
Estimated values based on one serving size.
Preparation
- For the guacamole: Mash together ingredients in a bowl. Cover with plastic wrap and let chill in the fridge.
- For the pico de gallo: In a medium-sized bowl, combine the onions, fresh cilantro, chopped garlic, *pickled jalapeño, cherry tomatoes, lime juice, salt and pepper. Cover with plastic wrap and let chill in the fridge.
- For the meat: Into a large pan, turn on the low heat and combine the oil with the butter. Add the ground beef and pork and mix them until combined. Turn on the medium heat, then add the taco seasoning.
- Once the taco meat mixture is cooked, turn off the heat and preheat your oven to 180°C (356°F) . On an inverted (upside-down) cupcake tin, place the small tortillas in crevices to create ‘taco shells.’ Place in the oven and let dry for 10-15 minutes until crisp.
- To serve: Fill each taco shell with 2 tbsp meat mixture and garnish/assemble with condiments and toppings as desired.
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