Serves 1
Directions
- 1In a small bowl, whisk together the cumin, chili powder, paprika, oregano, garlic powder, black pepper, and cayenne to create a taco seasoning blend.
- 2Heat 1 tbsp avocado oil in a large pan over medium heat.
- 3Add the diced onion and sauté until soft and fragrant, about 3–4 minutes.
- 4Add the minced garlic and cook for another 30 seconds.
- 5Add the ground beef and break it up.
- 6Cook until the ground beef is mostly browned.
- 7Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 minutes.
- 8Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked. Set aside.
- 9In a blender or food processor, add the sour cream, mayonnaise, deseeded jalapeño (if using), cilantro, garlic cloves, black pepper, salt, and juice of 1 lime.
- 10Blend until the aioli is smooth and green.
- 11Lay a tortilla flat.
- 12Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese.
- 13Fold the tortilla over. Repeat until you’ve built all the tacos.
- 14Heat a light layer of avocado oil in a pan over medium-low heat.
- 15Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches.
- 16Plate the tacos, drown them in the garlic lime aioli, and enjoy.
Ingredients
- 1 lb ground beef (80/20)
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 0.5 cup beef stock
- 1 tbsp pure avocado oil
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 tsp cayenne
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1 small jalapeño, deseeded
- 1.5 cups cilantro (leaves + stems)
- 4 garlic cloves
- 2 tsp black pepper
- 1 tsp salt
- 1 Juice of lime
- 10 to 12 mini tortillas
- 2 cups shredded mozzarella
- avocado oil for frying
Equipment
large panblender or food processor
Tips
- Work in batches when frying the tacos so they crisp.
- Add extra cilantro if desired.
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