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Gluten-Free Crispy Baked Tacos with Cilantro Lime Crema
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Gluten-Free Crispy Baked Tacos with Cilantro Lime Crema

45 minServes 6Nutri-Score C€€
from @hannahsykesburch22 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sweet onion (finely diced)Produce1 piece
  • garlic (minced, divided in two)Produce6 pieces
  • cilantro (head, roughly chopped, divided in two)Produce1 piece
  • lime (juiced, divided in two)Produce1 piece
  • olive oil (divided, for cooking, brushing and the crema)Pantry45 ml
  • ground beefMeat450 g
  • taco seasoning (one packet)Spices30 g
  • almond flour tortillas (gluten-free)Bakery8 pieces
  • Monterey Jack cheese (shredded)Dairy150 g
  • Greek yogurtDairy240 ml
  • lemon (juiced)Produce1 piece
  • onion powderSpices3 g
  • sea saltSpices3 g

per serving

Nutrition

291kcal

Carbs
16 g
Proteins
18 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Blender
  • Microwave
  • Pastry brush
  • Mixing bowl

step by step

Method

  1. Prep the aromatics

    • Finely dice the sweet onion.
    • Mince the garlic cloves.
    • Roughly chop the cilantro and juice the lime.
    Step 1

  2. Sauté the onion and garlic

    • Warm the olive oil in a pan over medium heat.
    • Add the onion and cook for 2 to 3 minutes.
    • Add half of the garlic and cook briefly.
    Step 2

  3. Cook the beef

    • Add the ground beef and cook all the way through.
    • Stir in the taco seasoning.
    Step 3

  4. Finish the filling

    • Take the pan off the heat.
    • Stir in the juice of half the lime and half of the cilantro.
    Step 4

  5. Warm the tortillas

    • Line a baking sheet with parchment paper.
    • Warm the tortillas in a stack in the microwave.
    Step 5

  6. Assemble the tacos

    • Fill each tortilla with ground beef and Monterey Jack cheese.
    • Brush the tortillas with olive oil.
    Step 6

  7. Bake the tacos

    • Bake at 425 °F until crispy and golden.
    Step 7

  8. Make the cilantro lime crema

    • Blend the Greek yogurt, olive oil, lemon juice, remaining garlic, onion powder and sea salt.
    • Blend in the rest of the cilantro.
    Step 8
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