Spicy Beef Tacos with Avocado Salsa

Name: Spicy Beef Tacos with Avocado Salsa
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 300 g ripe avocado diced; 180 g tomato diced; 40 g red onion finely diced; 15 g fresh cilantro chopped; 15 g jalapeño seeded and minced; 15 ml lime juice from 2 limes; 1 g fine salt; 15 ml neutral oil; 100 g yellow onion finely chopped; 9 g garlic minced; 450 g ground beef 80/20 or similar; 30 g tomato paste; 6 g chili powder; 4 g ground cumin; 2 g smoked paprika; 0.5 g cayenne pepper; 1 g black pepper freshly ground; 3 g fine salt; 60 ml water; 15 ml lime juice from 2 limes; 1 g fine salt; 12 pieces corn tortillas 6-inch

A quick taco dinner built around browned ground beef simmered with tomato paste and spices, then tucked into warm corn tortillas with a chunky avocado salsa. The beef stays juicy and punchy, while the salsa adds creaminess and acid for balance.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

300 g ripe avocado diced
180 g tomato diced
40 g red onion finely diced
15 g fresh cilantro chopped
15 g jalapeño seeded and minced
15 ml lime juice from 2 limes
1 g fine salt
15 ml neutral oil
100 g yellow onion finely chopped
9 g garlic minced
450 g ground beef 80/20 or similar
30 g tomato paste
6 g chili powder
4 g ground cumin
2 g smoked paprika
0.5 g cayenne pepper
1 g black pepper freshly ground
3 g fine salt
60 ml water
15 ml lime juice from 2 limes
1 g fine salt
12 pieces corn tortillas 6-inch

Instructions

Make the avocado salsa: in a medium bowl, combine the diced avocado, diced tomato, red onion, cilantro, jalapeño if using, 15 ml lime juice, and 1 g salt. Gently fold so the avocado stays chunky. The salsa looks glossy and chunky, with no dry salt remaining.
Heat a large skillet over medium-high heat. Add the oil and onion, then cook for 2 to 3 minutes until the onion softens. Add the garlic and cook 30 seconds more. The onion is translucent at the edges and the garlic is fragrant, not browned.
Add the ground beef and cook, breaking it up, until no longer pink and beginning to brown, 5 to 6 minutes. Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne if using, black pepper, and 3 g salt; cook 1 minute to bloom the spices. The beef is crumbled and browned in spots, and the spices smell toasted.
Add the water and simmer for 1 to 2 minutes, scraping up any browned bits, until the mixture is moist but not soupy. Remove from the heat and stir in the remaining 15 ml lime juice and the remaining 1 g salt. The beef is juicy and coated in a thick, spoonable seasoning glaze.
While the beef finishes, warm the tortillas in a dry skillet over medium heat, about 20 to 30 seconds per side, or directly over a low gas flame if you have one. Keep them wrapped in a clean towel. The tortillas are hot, flexible, and lightly toasted in spots.
Assemble the tacos with the beef and avocado salsa. Serve immediately so the tortillas stay warm and the salsa remains fresh. Each taco is filled and ready to eat right away.