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Cheesy Beef Tacos with Pico de Gallo & Garlic Lime Sauce
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Cheesy Beef Tacos with Pico de Gallo & Garlic Lime Sauce

45 minServes 4Nutri-Score C€€
from @sagebakes_16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • ground beef (80/20 lean to fat)Other500 g
  • taco seasoning (tablespoons, or 1 packet)Spices2 pieces
  • small corn tortillas (or flour tortillas)Bakery8 pieces
  • cheddar cheese (shredded)Dairy200 g
  • mozzarella cheese (shredded)Dairy100 g
  • tomatoes (diced, for pico de gallo)Produce3 pieces
  • red onion (finely diced)Produce1 piece
  • jalapeño (seeded and finely diced)Produce1 piece
  • cilantro (chopped)Produce20 g
  • lime (juiced)Produce2 pieces
  • garlic (cloves, minced)Produce2 pieces
  • Greek yogurt (or sour cream)Dairy120 g
  • mayonnaisePantry60 g
  • olive oil (for frying the tacos)Pantry30 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

536kcal

Carbs
33 g
Proteins
30 g
Fat
32 g

step by step

Method

  1. Make the pico de gallo

    • Dice the tomatoes and finely dice the red onion and jalapeño.
    • Chop the cilantro and add everything to a bowl.
    • Squeeze in the juice of 1 lime, season with salt and pepper and mix well.
    • Set aside so the flavors come together.
    Step 1

  2. Make the garlic lime sauce

    • Combine the Greek yogurt, mayonnaise, minced garlic and the juice of 1 lime.
    • Season with a pinch of salt and whisk until smooth and creamy.
    • Chill until serving.
    Step 2

  3. Cook the seasoned beef

    • Heat a drizzle of olive oil in a skillet over medium-high heat.
    • Add the ground beef and break it up with a spoon.
    • Cook until browned, then drain excess fat.
    • Stir in the taco seasoning with a splash of water and simmer until the sauce coats the meat.
    Step 3

  4. Assemble the tacos

    • Lay the tortillas out and spread a layer of shredded cheddar and mozzarella on each.
    • Add a spoonful of the seasoned beef on one half.
    • Top with a little more cheese so it seals.
    • Fold the tortilla over into a half-moon.
    Step 4

  5. Fry until crispy and golden

    • Heat a thin layer of olive oil in a pan over medium heat.
    • Fry the folded tacos in batches, pressing lightly, until golden and crispy on both sides.
    • Drain on paper towels.
    Step 5

  6. Serve

    • Open each taco slightly and spoon in the fresh pico de gallo.
    • Drizzle generously with the creamy garlic lime sauce.
    • Serve immediately while the cheese is melted and the shell is crispy.
    Step 6
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