Spicy Beef Tacos Salsa Verde

The first time I made these tacos, my kitchen smelled like a Mexican street corner at sunset. The tomatillos were sizzling on the comal, sending up clouds of steam that smelled like summer and lime. I've been making them ever since, tweaking the spice mix until it hit that perfect balance of heat and comfort.

Last Tuesday, my roommate walked in mid-sauté and immediately grabbed a fork. We ate standing up, tortillas dripping with salsa verde, while the beef kept warm on the stove. These tacos have that effect—people smell them and suddenly they're very hungry.

Ingredients

• 500 g (1.1 lb) ground beef: The fat content matters here. I use 80/20 for juicy, flavorful results that don't dry out during cooking.
• 1 tbsp olive oil: Helps the spices bloom and prevents sticking. Any neutral oil works in a pinch.
• 1 small onion, finely chopped: White onions are traditional, but yellow work fine if that's what you have.
• 2 cloves garlic, minced: Fresh garlic makes a difference. Don't use the pre-minced stuff—it tastes metallic.
• 1 jalapeño, finely chopped: Remove the seeds for gentle heat, leave them in if you like fire.
• 1 tsp ground cumin: The earthy backbone of the spice blend. Toast it briefly in a dry pan for extra fragrance.
• 1 tsp smoked paprika: This adds subtle depth without the effort of actually smoking anything.
• 1/2 tsp chili powder: Go for a high-quality ancho chili powder if you can find it.
• 1/2 tsp dried oregano: Mexican oregano has a lovely citrus note, but regular works too.
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust to taste, but don't skip the salt entirely.
• 200 g (7 oz) tomatillos, husked and rinsed: Look for firm ones with tight husks. Green tomatoes work in a pinch.
• 1 small bunch fresh cilantro: Use the tender stems too—that's where a lot of flavor lives.
• 1 green chili (serrano or jalapeño): Serranos pack more punch. Adjust based on your heat tolerance.
• 1/2 small white onion: Raw onion in the salsa adds bite that cuts through the rich beef.
• 1 clove garlic: Raw garlic here, unlike the cooked beef, for that fresh kick.
• Juice of 1 lime: Fresh is non-negotiable. Bottled lime juice tastes flat and sad.
• 8 small corn or flour tortillas: Corn is traditional, but flour tortillas have their own appeal.
• 1 avocado, sliced: Creaminess to balance the heat. Let it ripen properly first.
• 100 g (3.5 oz) crumbled queso fresco or feta: Optional, but worth it. Queso fresco is milder, feta adds tang.
• Fresh cilantro leaves and lime wedges: Don't skip the finishing touches—they make the dish.

Instructions

Make the salsa verde first:

Toss the tomatillos, cilantro, green chili, onion, garlic, lime juice, and salt into your blender. Pulse until smooth but still has some texture. Taste it—add more salt if it needs brightness, another chili if you want more heat.

Sauté the aromatics:

Heat the olive oil in your largest skillet over medium heat. Toss in the chopped onion and let it soften for about 2 minutes. Add the garlic and jalapeño, cook for another minute until fragrant but not browned.

Brown the beef:

Add the ground beef, breaking it up with your spatula. Let it cook undisturbed for a minute to get some browning, then break it apart thoroughly. Keep going until it's cooked through, about 6 to 7 minutes.

Add the spices:

Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir constantly for 2 minutes so the spices wake up and coat every bit of beef. The kitchen should smell incredible now.

Warm the tortillas:

Heat a dry skillet over medium-high heat and warm each tortilla for about 30 seconds per side. Or wrap them in foil and heat in a 350°F oven for 10 minutes. Warm tortillas don't crack when you fold them.

Build your tacos:

Spoon the spicy beef into each tortilla, top with that bright salsa verde, add some avocado slices, crumble on some cheese if you're using it, and finish with fresh cilantro. Squeeze a lime wedge over everything right before eating.

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These tacos became my go-to for crowded weeknight dinners, the kind where everyone's hungry and nobody wants to wait. There's something about building your own taco that makes dinner feel like a party, even on a random Tuesday.

Choosing Your Tortillas

Corn tortillas are traditional and have that authentic earthy flavor, but they can crack if you don't warm them properly. Flour tortillas are more forgiving and have a satisfying chew. I keep both on hand and let people choose. The key is warming them until they're pliable—whether that's in a dry skillet, over an open gas flame (if you're feeling brave), or wrapped in foil in the oven.

Making It Your Way

I've made these with ground turkey when beef felt too heavy, and honestly, they're still delicious. The spice blend carries the dish, so the protein is more of a vehicle than the star. You can also add diced bell peppers or zucchini to the beef while it cooks for extra vegetables. Sometimes I'll throw in a can of black beans for heartiness. The recipe is forgiving—taste as you go and trust your instincts.

Getting Ahead

The beef and salsa both keep beautifully for 3 to 4 days in the fridge, and they actually taste better after the flavors have had time to hang out together. I'll often make a double batch on Sunday and eat taco bowls all week. The beef also freezes well for up to 3 months if you want to get ahead on meal prep.

• Warm the beef gently with a splash of water to refresh it
• The salsa will thicken in the fridge—thin it with a little water or lime juice
• Tortillas freeze well too—wrap them tightly and thaw as needed

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Grab some napkins and maybe a cold drink, and dive in. These are the tacos that make people ask for seconds.

Recipe FAQs

→ What type of beef is best for these tacos?

Ground beef with moderate fat content works best to keep the filling juicy and flavorful.

→ How can I adjust the heat level?

Remove jalapeño seeds for milder heat, or add them back in and include hot sauce for extra spice.

→ Can I use other tortillas?

Yes, both corn and flour tortillas are suitable; corn offers a traditional gluten-free option.

→ What substitutes can I use for the cheese?

Omit cheese for dairy-free or use feta as an alternative to queso fresco.

→ How do I make the salsa verde smoother?

Blend the tomatillos and ingredients thoroughly in a blender or food processor until completely smooth.