Spicy Beef Tacos Salsa Verde (Print Version)
Seasoned beef with tangy salsa verde, fresh veggies, and warm tortillas for a lively, savory dish.
# What You'll Need:
→ For the Spicy Beef
01 - 1.1 lbs ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 jalapeño, finely chopped (seeds removed for less heat)
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp ground coriander
10 - ½ tsp dried oregano
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp tomato paste
14 - ¼ cup beef broth or water
→ For the Salsa Verde
15 - 7 oz tomatillos, husked and rinsed
16 - 1 small bunch fresh cilantro
17 - 2 green onions, roughly chopped
18 - 1 garlic clove
19 - 1 lime, juiced
20 - 1 jalapeño, chopped
21 - ½ tsp salt
→ For Assembly
22 - 8 small corn or flour tortillas, warmed
23 - 3.5 oz shredded lettuce
24 - 3.5 oz diced tomatoes
25 - 2 oz crumbled queso fresco or feta
26 - Fresh cilantro leaves, for garnish
27 - Lime wedges, for serving
# Steps:
01 - Combine tomatillos, cilantro, green onions, garlic, lime juice, jalapeño, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
02 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño; cook for 2–3 minutes until softened.
03 - Add the ground beef, breaking it up with a spoon, and cook until browned, about 5–6 minutes.
04 - Stir in chili powder, cumin, smoked paprika, coriander, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste and beef broth (or water). Mix well and simmer for 4–5 minutes until thickened. Remove from heat.
06 - Spoon spicy beef onto each tortilla. Top with shredded lettuce, diced tomatoes, crumbled cheese, salsa verde, and fresh cilantro.
07 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The homemade salsa verde is brighter and livelier than anything from a jar and comes together in seconds
- These tacos strike that perfect balance between hearty beef filling and fresh vibrant toppings that keeps everyone coming back for seconds
02 -
- I once skipped warming the tortillas and they cracked immediately when I tried to fold them—warm tortillas are absolutely essential for a good taco experience
- The salsa verde tastes best after it sits for at least 15 minutes so the lime has time to mellow and blend with the tomatillos
- Don't rush the step where you toast the spices in the beef—that minute of cooking releases essential oils that make the whole dish taste deeper and more complex
03 -
- If your beef seems too greasy after browning you can drain some of the fat before adding the spices though I usually keep it for extra flavor and moisture
- The seasoned beef freezes beautifully so consider making a double batch and saving half for an incredibly quick future dinner
- For the crispest lettuce rinse it after shredding and spin it completely dry in a salad spinner—water droplets make soggy tacos