Easy Beef Tacos With Guacamole Sour Cream And Pico De Gallo Recipe By Tasty

BEEF TACOS WITH PICO DE GALLO

Steps:

• Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
• Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
• Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
• Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
• Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

EASY BEEF TACOS WITH GUACAMOLE, SOUR CREAM AND PICO DE GALLO RECIPE BY TASTY

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.

EASY TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
• Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
• Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

FISH TACOS WITH GUACAMOLE

Steps:

• In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper., Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

FISH TACOS WITH PICO DE GALLO

Steps:

• Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
• In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
• Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

EASY BEEF STREET TACOS

Steps:

• In a large pan or skillet, heat oil over medium high heat.
• Add chuck roast and sprinkle with seasonings. Stir to combine.
• Cook until meat is cooked through and is no longer pink. Stir frequently then remove from heat.
• In a small frying pan, heat tortillas.
• Assemble tacos and top with diced onions and cilantro.

BEEF TACOS WITH PICO DE GALLO

Steps:

• Cook meat with taco seasoning mix as directed on package.
• Meanwhile, combine tomatoes, onions and cilantro.
• Spoon meat mixture into taco shells; top with cheese and tomato mixture.

PICO DE GALLO RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
• Transfer to an airtight container and store in the fridge up to 6 days.
• Enjoy!