Crispy Cheesy Beef Tacos with Chili-Lime Sauce

Instructions

1. Step 1

   Whisk the yogurt, mayonnaise, chili-lime hot sauce, honey, smoked paprika, onion powder, and parsley until smooth. Cover and refrigerate the sauce until serving.

   Ingredients used: 80.0 gr Chili-lime hot sauce, 30.0 gr Honey, 80.0 gr Mayonnaise, 2.0 gr Onion Powder, 8.0 gr Parsley, 250.0 gr Plain Yogurt, 2.0 gr Smoked Paprika

   Cookware: Medium mixing bowl, whisk

2. Step 2

   Heat the oven to 220°C with racks in the upper and lower thirds.

   Cookware: oven

3. Step 3

   Cut the onion and both bell peppers into 1 cm pieces.

   Ingredients used: 100.0 gr Green Bell Pepper, 100.0 gr Red Bell Pepper, 150.0 gr White Onion

   Cookware: Chef Knife, cutting board

4. Step 4

   Toss the prepared vegetables with 15 ml avocado oil, 5 gr salt, 2 gr paprika, 1 gr oregano, 2 gr garlic powder, 2 gr onion powder, and 2 gr cumin. Spread them in one layer on a sheet pan.

   Ingredients used: 15.0 ml Avocado Oil, 1.0 gr Dried Oregano, 2.0 gr Garlic Powder, 2.0 gr Ground Cumin, 2.0 gr Onion Powder, 2.0 gr Paprika, 5.0 gr Salt

   Cookware: Large Mixing Bowl, Rimmed sheet pan

5. Step 5

   Roast the vegetables for 12–15 minutes, stirring once, until tender and lightly browned. Remove the pan from the oven.

   Timer: 12 min (fixed)

   Cookware: oven, Rimmed sheet pan, spatula

6. Step 6

   Combine the ground beef with 10 gr salt, 6 gr smoked paprika, 3 gr oregano, 8 gr garlic powder, 4 gr onion powder, 4 gr cumin, the tomato paste, and cilantro. Mix only until the seasonings are evenly distributed.

   Ingredients used: 10.0 gr Cilantro, 3.0 gr Dried Oregano, 8.0 gr Garlic Powder, 900.0 gr Ground Beef, 4.0 gr Ground Cumin, 4.0 gr Onion Powder, 10.0 gr Salt, 6.0 gr Smoked Paprika, 150.0 gr Tomato Paste

   Cookware: Large Mixing Bowl

7. Step 7

   Spread the beef mixture over the second sheet pan in a thin, even layer.

   Cookware: Rimmed sheet pan, spatula

8. Step 8

   Bake the beef for 8 minutes, then break it into small crumbles with the spatula.

   Timer: 8 min (fixed)

   Cookware: oven, Rimmed sheet pan, spatula

9. Step 9

   Return the beef to the oven for 5–8 minutes, stirring once, until lightly browned and at least 71°C in the center.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, oven, Rimmed sheet pan, spatula

10. Step 10

    Add the roasted vegetables and water to the cooked beef, then toss until the filling is moist and evenly combined. Transfer the filling to a serving bowl.

    Ingredients used: 60.0 ml Water

    Cookware: Rimmed sheet pan, serving bowl, spatula

11. Step 11

    Brush the two sheet pans with the remaining 15 ml avocado oil. Divide the tortillas between the pans, add the beef filling and mozzarella, then fold each tortilla in half.

    Ingredients used: 15.0 ml Avocado Oil, 10.0 piece Flour Tortilla, 250.0 gr Mozzarella

    Cookware: pastry brush, Rimmed sheet pan

12. Step 12

    Bake the tacos for 6 minutes, flip them carefully, and bake for another 5–7 minutes until golden and crisp. Serve with the chilled chili-lime sauce.

    Timer: 11 min (fixed)

    Cookware: oven, Rimmed sheet pan, spatula