Spicy Beef Tacos with Mango Salsa

Name: Spicy Beef Tacos with Mango Salsa
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 count ripe mango peeled, pitted, and diced; 120 g tomato small dice; 30 g red onion fine dice; 1 count jalapeño seeded if desired and minced; 15 ml lime juice divided; 4 g fresh cilantro leaves chopped; 1 g fine salt divided; 120 g plain yogurt for crema; 1 g lime zest; 15 ml lime juice divided; 1 g fine salt divided; 15 ml water for loosening the beef mixture; 10 ml neutral oil divided; 80 g yellow onion finely diced; 3 count garlic cloves minced; 450 g ground beef 80/20 or leaner; 8 g chili powder; 4 g ground cumin; 2 g smoked paprika; 4 g fine salt divided; 2 g black pepper divided; 45 ml water for loosening the beef mixture; 4 g fresh cilantro leaves chopped; 8 count corn tortillas warmed; 5 ml neutral oil divided; 120 g green cabbage thinly sliced

A weeknight taco dinner built around browned ground beef seasoned with chili, cumin, and garlic, then finished with a quick mango salsa and lime crema. The tacos use simple stovetop cooking and fresh toppings for contrast in texture and flavor.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

1 count ripe mango peeled, pitted, and diced
120 g tomato small dice
30 g red onion fine dice
1 count jalapeño seeded if desired and minced
15 ml lime juice divided
4 g fresh cilantro leaves chopped
1 g fine salt divided
120 g plain yogurt for crema
1 g lime zest
15 ml lime juice divided
1 g fine salt divided
15 ml water for loosening the beef mixture
10 ml neutral oil divided
80 g yellow onion finely diced
3 count garlic cloves minced
450 g ground beef 80/20 or leaner
8 g chili powder
4 g ground cumin
2 g smoked paprika
4 g fine salt divided
2 g black pepper divided
45 ml water for loosening the beef mixture
4 g fresh cilantro leaves chopped
8 count corn tortillas warmed
5 ml neutral oil divided
120 g green cabbage thinly sliced

Instructions

Make the mango salsa: combine the diced mango, tomato, red onion, jalapeño, 15 ml lime juice, 4 g cilantro, and 1 g salt in a medium bowl. Stir and set aside so the flavors mingle while you cook the beef. The salsa looks glossy and lightly juicy, with no large dry patches.
Stir the yogurt, lime zest, 15 ml lime juice, and 1 g salt in a small bowl to make the crema. Thin with a spoonful of water only if needed for drizzling. The crema is smooth and spoonable, with a clean lime aroma.
Heat 10 ml oil in a 30 cm skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring, until slightly softened, then add the garlic and cook for 30 seconds. The onion has started to turn translucent at the edges and the garlic smells fragrant, not browned.
Add the ground beef, chili powder, cumin, smoked paprika, remaining 4 g salt, and 2 g black pepper. Cook for 5 to 6 minutes, breaking up the meat, until no pink remains and some pieces are browned. The beef is fully cooked at 71°C and has browned bits in the pan.
Pour in 60 ml water and simmer for 1 to 2 minutes, scraping up the pan drippings, until the beef mixture looks saucy but not wet. Remove from the heat and stir in the remaining 4 g cilantro. The pan is mostly dry around the edges and the seasoning coats the beef evenly.
Warm the tortillas in a dry skillet or directly over a low flame, 20 to 30 seconds per side, until pliable. If using the skillet, you may brush with the remaining 5 ml oil for a softer finish, but this is optional. The tortillas are flexible and lightly blistered, not crisp.
Assemble the tacos with beef, shredded cabbage, mango salsa, and a drizzle of lime crema. Serve immediately. The tacos are warm, the cabbage stays crisp, and the crema can be spooned or drizzled cleanly.