Crispy Beef Tacos With Cilantro Lime Crema
Is it really a Tuesday if you aren’t eating tacos?!
After trying out this technique I will never again be buying hard shell tacos. Baking them is so much better! Sometimes you just need some spicy & cheesy beef tacos topped with a cool crema to hit the spot. Also, seasoning Greek yogurt is way better than sour cream. Challenge me, I dare you.
Growing up in California I was spoiled with the abundance of amazing Mexican food everywhere. I didn’t realize how good I had it until I moved to the East Coast. Don’t get me wrong, I’ve had some good food here this past year but nothing will ever compare to a authentic taco truck in Los Angeles. Or a burrito from Gordo’s in Berkeley. But I can make my own with a twist!
I’ve personally always had a love-hate relationship with hard shell tacos. They always break & create a mess. But if you bake them, you get the crunchy outside you’re looking for while keeping the inside soft & in tact.
To make crunchy tacos you simply just rub some soft tortillas (I used flour this time) down with olive oil. After you brown the meat & add seasonings, fill the oiled up tortillas. Top with cheese & bake in the oven until melted & crispy. I used beef but ground chicken or turkey will also work great!
No judgement is placed for those who use a taco seasoning mix (I do all the time, especially for parties or when cooking away from my kitchen) but if you would like to take the taste up a notch you probably already have everything you need in the pantry. All you really need is smoked paprika, garlic powder, onion powder & chili powder for a little heat. I personally like chipotle. It adds an extra kick. In the end your looking for a smoky, spicy, garlicy flavor so however you get there, go for it!
Over the last couple of months I’ve gotten to know Greek yogurt on a very personal level. I have such a high respect for it now. It’s like a wonder ingredient that can substitute so many things along with being delicious on it’s own! I didn’t want to buy sour cream as I knew it would only be needed for this one meal so I decided to make my own using Greek yogurt I already had. I added fresh cilantro, lots of lime juice & half of a chopped up jalapeño. It goes so perfect on top of these crunchy tacos. Trust me, you’ll love them!
Ingredients:
2 tablespoons olive oil
1 pound ground beef, chicken or turkey
1/2 yellow onion, chopped
2-3 tsp chipotle chili powder
2 tsp smoked paprika
1 tsp garlic powder
a dash of red chili flakes, use to your taste
1 tsp dried oregano
salt to taste
6-8 soft tortillas (or hard shell tacos if you don't want to bake)
2 cups shredded Mexican cheese
Cilantro Lime Sauce:
1 cup plain Greek yogurt
1/2 cup fresh cilantro, finely chopped
1 tsp garlic powder
1 tsp onion powder
1/4 cup pickled jalapeños, chopped + 2 tbsp juice (or freshly chopped jalapeños + 2 tbsp on any pickle juice)
2 limes, juiced
salt to taste
Instructions:
Preheat the oven to 420 degrees F.
In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat & onion. Cook until the meat is browned, about 6-8 minutes. Add all spices & stir. Add 3/4 cup water. Reduce the heat to medium & simmer until the sauce thickens slightly around the chicken, about 8-10 minutes. Remove from the heat & stir in small handful of cilantro.
If making your own hard shells, lather soft tortillas on both sides with olive oil. Lay each flat & then fill evenly with cheese & meat. Fold the other half of the tortilla over the filling, gently pushing to close. Transfer to the oven & bake for 5-8 minutes, then flip & cook another 5 minutes, or until the cheese has melted & the tortillas are crisp.
While tacos are in oven make the sauce. Combine all ingredients in a bowl or in a small plastic cup with lid & shake/whisk until creamy.
Serve the tacos topped with sauce, avocado & anything else that tickles your fancy.
Enjoy!
