Spicy Beef Tacos Salsa Verde (Print Version)
Juicy seasoned beef, warm tortillas, fresh salsa verde, and avocado slices deliver bold, vibrant flavors with spice.
# What You'll Need:
→ For the Spicy Beef
01 - 1.1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 jalapeño, finely chopped, seeds removed for less heat
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp chili powder
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For the Salsa Verde
12 - 7 oz tomatillos, husked and rinsed
13 - 1 small bunch fresh cilantro
14 - 1 green chili, roughly chopped
15 - 1/2 small white onion
16 - 1 clove garlic
17 - Juice of 1 lime
18 - 1/2 tsp salt
→ For Serving
19 - 8 small corn or flour tortillas
20 - 1 avocado, sliced
21 - 3.5 oz crumbled queso fresco or feta
22 - Fresh cilantro leaves
23 - Lime wedges
# Steps:
01 - Combine tomatillos, cilantro, green chili, onion, garlic, lime juice, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened. Add minced garlic and jalapeño, cooking for another minute.
03 - Add ground beef to the skillet. Cook, breaking up the meat with a spatula, until browned and cooked through, approximately 6 to 7 minutes.
04 - Stir in cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 2 more minutes, mixing well to coat the beef in the spices. Remove from heat.
05 - Heat tortillas in a dry skillet or wrapped in foil in a low oven until warm and pliable.
06 - Fill each tortilla with spicy beef, top with salsa verde, avocado slices, crumbled cheese if desired, and fresh cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- The homemade salsa verde is bright, tangy, and incredibly fresh
- Ground beef gets restaurant-level flavor with spices you probably already have
- Ready in 35 minutes but tastes like it simmered all afternoon
02 -
- Warm tortillas are not optional—cold tortillas make sad, cracky tacos
- The salsa needs at least 15 minutes to meld. Make it first and let it hang out.
- Ground beef releases a lot of liquid. Don't drain it unless it's excessive—that's flavor.
03 -
- Roast the tomatillos under the broiler for 5 minutes before blending for a smokier salsa
- Add a splash of beer or orange juice to the beef while it cooks for depth
- Keep your lime wedges at room temperature—they release more juice that way