Beef Tacos Salsa Verde (Print Version)
Tender beef in warm tortillas paired with fresh, zesty salsa verde and vibrant toppings.
# Recipe Ingredients:
→ Beef Filling
01 - 1.1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salsa Verde
10 - 5 medium tomatillos, husked and rinsed
11 - 1 small jalapeño, seeded
12 - 1/2 cup fresh cilantro leaves
13 - 1 small garlic clove
14 - 1/4 cup white onion, chopped
15 - 1 tbsp lime juice
16 - 1/2 tsp salt
→ Assembly
17 - 8 small corn tortillas
18 - 1/2 cup red onion, finely diced
19 - 1/2 cup fresh cilantro, chopped
20 - 1 avocado, sliced
21 - Lime wedges, for serving
# Directions:
01 - Bring a saucepan of water to a boil. Add tomatillos and jalapeño; simmer 5 minutes until softened. Drain, then blend with cilantro, garlic, white onion, lime juice, and salt until smooth. Chill until use.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion 2 to 3 minutes until translucent. Add garlic; cook 1 minute more. Add ground beef, breaking it up evenly. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 6 to 8 minutes until browned and cooked through.
03 - Heat tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable and lightly charred.
04 - Divide beef filling evenly among tortillas. Top with salsa verde, diced red onion, chopped cilantro, and avocado slices. Serve with lime wedges.
# Expert Advice:
01 -
- The salsa verde comes together in under 10 minutes and tastes like you've been perfecting it for years.
- Everything is naturally dairy-free, but so deeply flavored you won't miss a single thing.
- Once you master this, you'll find yourself making it for every casual gathering—it's that kind of recipe that makes people ask for seconds.
02 -
- The salsa verde should taste bright and fresh, never mushy or overly blended. If you blend it too long, it becomes baby food—stop when you can still see tiny flecks of tomatillo and cilantro.
- Don't skip simmering the tomatillos and jalapeño. Raw they're too sharp and hard; simmered, they become tender and mellow, which is the whole point.
03 -
- Don't let the salsa verde break down completely—a few small chunks of tomatillo are what make it special and texturally interesting.
- If you can't find fresh tomatillos, you can substitute them with green tomatoes, but the flavor will be slightly less tart and bright.