Ingredients

Beef Filling

  • 450 g ground beef (80/20)
  • 1 yellow onion, diced
  • 6 garlic cloves, minced
  • 30 g tomato paste
  • 120 ml beef stock
  • 15 ml pure avocado oil

Homemade Taco Seasoning (or use store-bought)

  • 15 ml cumin
  • 15 ml chili powder
  • 10 ml paprika
  • 10 ml oregano
  • 10 ml garlic powder
  • 10 ml black pepper
  • 5 ml cayenne (optional)

Addictive Garlic Lime Aioli

  • 120 ml sour cream
  • 120 ml mayonnaise
  • 1 small jalapeño, deseeded (optional)
  • 1.5 l loosely packed cilantro (leaves + stems)
  • 4–5 garlic cloves
  • 10 ml black pepper
  • 5 ml salt
  • Juice of 1 lime

For Assembly

  • 10 to 12 mini tortillas
  • 200 g shredded mozzarella
  • Avocado oil for frying

Instructions

  1. In a small bowl, whisk together the homemade taco seasoning spices to create a blend.
  2. Heat 15 ml avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft and fragrant, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 30–45 ml store-bought) and tomato paste, mix well, and sauté for 2–3 minutes. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked. Set aside.
  3. In a blender or food processor add all of the aioli ingredients. Blend until smooth and green.
  4. Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over. Repeat until you’ve built a small army of tacos.
  5. Heat a light layer of avocado oil in a pan over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp.
  6. Plate them up, drown them in the garlic lime aioli, add extra cilantro if you’re feeling fancy, and enjoy the crunch.