Best Beef Tacos With Pico De Gallo Recipes

Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo Recipe by Tasty image

Provided by Sara Nita

Categories Lunch

Time 30m

Yield 20 servings

Number Of Ingredients 26

20 soft small tortillas, (if you have only big tortillas, cut them into regular DVD sized circles.)
½ cup salted butter
1 tablespoon olive oil
½ lb ground pork meat
1 lb ground beef
3 tablespoons taco seasoning
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
¼ cup red onion, chopped
½ cup onion, chopped, yellow, regular
½ cup fresh cilantro
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
½ cup shredded cheddar cheese
1 cup romaine lettuce, chopped
⅓ cup sour cream, for serving

Steps:

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.

Pico de Gallo for Beef Tacos image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 9

2 medium tomatoes, cut into 1/2-inch dice
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chile powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.