Crispy Ground Beef Tacos (With Cilantro Lime Crema)
Crispy Ground Beef Tacos stuffed with juicy seasoned beef, melty mozzarella, and golden pan-fried tortillas, drizzled with a fresh cilantro lime crema. A quick, high-protein taco night recipe.
Ingredients
- For the Cilantro Lime Crema:
- ½ cup plain Greek yogurt
- 1 tablespoon light mayonnaise
- ½ tablespoon fresh lime juice
- 1 teaspoon minced garlic 1 garlic clove
- ¼ teaspoon salt
- ¼ cup fresh cilantro chopped
- For the Beef Tacos:
- ½ medium yellow onion
- 1 pound lean ground beef
- 1 package taco seasoning mix
- 8 6-inch flour tortillas
- 1 ½ cups mozzarella cheese
- 1 to 2 tablespoons avocado oil
- Fresh cilantro for garnish
Instructions
- Make the crema: Add the Greek yogurt, mayo, lime juice, garlic, salt, and cilantro to a blender. Blend until smooth and creamy. Refrigerate while you prepare everything else. Cook the beef: Heat a skillet over medium heat. Add the chopped onion and cook until soft. Add the ground beef and cook until browned, draining excess fat if needed. Season the beef: Stir in the taco seasoning and a splash of water. Simmer for a few minutes until everything is coated and the liquid is absorbed. Add black pepper to taste if desired. Assemble the tacos: Lay a tortilla on a clean surface and sprinkle mozzarella on one half (about 1 1/2 tablespoons). Spoon some seasoned beef on top, add a little more cheese, and fold the tortilla over. Crisp the tacos: Add the tacos to a lightly oiled skillet over medium heat and cook for 2 to 3 minutes per side until golden and crispy, pressing down gently with a spatula. Add a little extra oil if needed. Serve: Drizzle with the cilantro lime crema and top with chopped cilantro.
Notes
Don't overfill the tacos or they won't crisp properly. Mozzarella melts beautifully, but you can mix in cheddar for more flavor, or try Monterey Jack. Make the crema ahead of time — it gets even better in the fridge. Press the tacos gently with a spatula to crisp evenly. For homemade taco seasoning, combine chili powder, cumin, salt, black pepper, paprika, garlic powder, onion powder, oregano, and a pinch each of cayenne and red pepper flakes. Add optional toppings like lettuce, guacamole, or salsa. Leftovers reheat well — store tacos and crema separately, then re-crisp the tacos in a hot skillet or air fryer.