Soy-Free Crispy Tacos
Indulge in the bold flavors and crunchy textures of these Soy-Free Crispy Tacos, a perfect family-friendly meal that comes together in just 35 minutes. Made with perfectly seasoned ground beef, aromatic onions, garlic, and a blend of warming spices like cumin and chili powder, the filling is rich and satisfying. The corn tortillas are pan-fried to golden, crispy perfection, creating the ideal vessel for fresh toppings like shredded lettuce, juicy diced tomatoes, creamy sour cream, and sharp cheddar cheese. Garnished with a bright hint of cilantro and a squeeze of lime, these tacos offer a gluten-free and soy-free twist on a classic favorite. Whether for Taco Tuesday, a casual weekend dinner, or a crowd-pleasing party dish, these homemade tacos will leave a lasting impression.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 12 corn tortillas
- 0.25 cup vegetable oil
- 1 cup shredded lettuce
- 1 large tomato, diced
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 1 lime, cut into wedges
- 0.25 cup cilantro, chopped
Instructions
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 6-8 minutes.
Add the ground cumin, chili powder, dried oregano, salt, black pepper, and tomato paste to the meat mixture. Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld together.
While the beef is cooking, heat the vegetable oil in a separate frying pan over medium heat. Once hot, add the corn tortillas one at a time, cooking each side for about 30 seconds to 1 minute, or until they are crispy and golden. Drain on paper towels.
To assemble the tacos, divide the beef mixture among the crispy corn tortillas.
Top each taco with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 28.6 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1472 mg | 113% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3404 mg | 72% | |
*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.
