Dairy-Free Crispy Beef Tacos
Elevate taco night with these irresistible Dairy-Free Crispy Beef Tacos, a gluten-free delight that's packed with bold flavors and vibrant toppings. These tacos start with oven-baked corn tortillas, brushed with olive oil for the perfect golden crunch. A savory, spiced filling of ground beef is enhanced with aromatic cumin, chili powder, and smoked paprika for an unforgettable depth of flavor. Topped with creamy avocado, zesty lime, crunchy red cabbage, and a kick of fresh jalapeño, these tacos strike the perfect balance between hearty and refreshing. Perfect for a quick weeknight dinner, this dairy-free recipe comes together in under 45 minutes and serves four generously. Whether you're catering to dietary preferences or just craving a lighter take on a taco classic, these crispy beef tacos are sure to impress!
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Recipe Information
Ingredients
- 12 corn tortillas
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 jalapeno, diced
- 1 lime, cut into wedges
- 2 avocado, sliced
- 1 cup red cabbage, thinly sliced
- 1 tomato, diced
Instructions
Preheat the oven to 375°F (190°C) and arrange the corn tortillas on a baking sheet.
Brush each side of the tortillas lightly with olive oil to achieve a crispier texture when baked.
Fold the tortillas in half over the oven rack or stand them on the baking sheet leaning against each other to maintain their shape. Bake for 10-12 minutes or until they are golden and crispy.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Increase heat to medium-high and add ground beef to the skillet. Cook and crumble the beef with a spatula until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet, then return the beef to the heat and add cumin, chili powder, smoked paprika, sea salt, and black pepper. Stir well to ensure the beef is evenly coated with spices.
Reduce heat to low and let the mixture simmer for another 2-3 minutes to allow flavors to meld together.
To assemble the tacos, fill each crispy tortilla with a portion of the beef mixture, then top with a mix of sliced avocado, chopped cilantro, diced jalapeno, thinly sliced red cabbage, and diced tomato.
Serve immediately with lime wedges on the side for squeezing over the tacos to add a burst of fresh citrus flavor.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 21.8 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 752 mg | 58% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
