Beef Tacos with Salsa Verde (Printable)
Tender ground beef in tortillas with fresh salsa verde and creamy toppings for a vibrant meal.
# What You'll Need:
→ Beef Filling
01 - 1.1 lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup beef or chicken broth
→ Salsa Verde
11 - 10 oz tomatillos, husked and rinsed
12 - 1 small jalapeño, seeded and chopped
13 - 1/2 small onion, roughly chopped
14 - 1 clove garlic
15 - 1/2 cup fresh cilantro, leaves and stems
16 - Juice of 1 lime
17 - 1/2 teaspoon salt
→ Toppings & Assembly
18 - 8 small corn or flour tortillas (gluten-free option available)
19 - 1 small red onion, thinly sliced
20 - 1 ripe avocado, sliced
21 - 1/2 cup crumbled queso fresco or feta
22 - 2 cups shredded lettuce
23 - Lime wedges, for serving
# Directions:
01 - Simmer tomatillos in water for 5 minutes until tender. Drain and blend with jalapeño, onion, garlic, cilantro, lime juice, and salt until smooth. Refrigerate until use.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds. Add ground beef, breaking it up, and cook until browned, 5 to 7 minutes. Drain excess fat if needed.
03 - Stir in cumin, smoked paprika, chili powder, salt, and pepper. Pour in broth and simmer for 2 to 3 minutes until most liquid evaporates. Remove from heat.
04 - Heat tortillas in a dry skillet or over a gas flame for a few seconds per side until warm and pliable.
05 - Fill each tortilla with beef mixture. Top with salsa verde, shredded lettuce, sliced red onion, avocado, and crumbled cheese.
06 - Serve immediately with lime wedges on the side.
# Cooking Tips:
01 -
- The salsa verde is bright and herbaceous in a way that store-bought versions can't touch, especially when you taste the cilantro bloom.
- Ground beef gets its own flavor narrative here with smoked paprika and cumin instead of just being a vehicle for seasoning packets.
- Everything comes together in under an hour, making it perfect for weeknight meals when you still want to feel like you made something real.
02 -
- If you skip simmering the tomatillos and try to blend them raw, your salsa will taste sharp and one-dimensional instead of rounded and welcoming.
- Draining the fat from the beef matters less than breaking it up into small pieces as it cooks—small pieces brown faster and take on seasoning more evenly than big chunks.
- The salsa verde can be made a full day ahead and tastes even better as the flavors marry, so don't feel rushed on the night you're serving these.
03 -
- If you want to take the salsa to another level, char your tomatillos and jalapeño under a broiler before blending—it adds a subtle smokiness that turns heads.
- Keep your lime wedges at room temperature so they release more juice when squeezed, and let people finish their own tacos with it instead of trying to predict how much citrus they want.