Recipe for: Beef Tacos with Guacamole - photo 1
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Recipe for: Beef Tacos with Guacamole

Pikantne May Day Main Dishes 60 min Medium 7 wyświetleń ~75.01 PLN * - (0)
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Description

These are aromatic tacos inspired by Mexican cuisine, served in a light, spring version: juicy beef with smoked paprika and cumin, fresh guacamole with lime and cilantro, and a crunchy salsa made from tomatoes and peppers. Perfect for a picnic or barbecue, they combine the creamy texture of avocado, the spiciness of the spices, and the freshness of the vegetables. Serve with warm corn tortillas, additionally topped with grated cheese or slices of pickled cucumber as a Polish twist.

Ingredients Used

Ingredients (17)

Servings:
4
  • Ground beef 500 g
  • Corn tortilla 10.7 szt. (~320 g)
  • Avocado 2 szt. (~400 g)
  • Lime 2.4 szt. (~120 g)
  • Red onion 150 g
  • Tomato 2.5 szt. (~300 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Natural yogurt 120 g
  • Cumin 2 g
  • Red bell pepper 1.1 szt. (~200 g)
  • 🌿 Przyprawy
  • Coriander 30 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Cheese 80 g
  • Pickled cucumber 0.8 szt. (~80 g)
💰 Szacowany koszt dania: ~75.01 PLN (18.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Guacamole

1

Prepare the avocado: cut each avocado in half around the pit, twist the halves, and remove the pit with a spoon. Scoop the flesh into a medium bowl with a spoon. Add the juice of 1 lime (about 30 g of juice), 1/2 teaspoon of salt (about 1 g), and 1 pinch of pepper. Finely chop 1/2 red onion (about 75 g), 1 clove of garlic (5 g), and 1/2 bunch of cilantro (about 15 g) and add to the bowl. Mash everything with a fork to a chunky consistency (not completely smooth). If the mixture is very thick, stir in 60 g of natural yogurt to achieve creaminess.

Ingredients: Avocado, Lime, Red onion, Garlic, Coriander, Natural yogurt, Salt, Black pepper
Use a stable bowl and a fork or potato masher. Carefully cut the avocado with a knife, and remove the pit by striking it with the blade and twisting. Do not blend with a mixer — guacamole should have texture.

Salsa

2

Prepare a quick salsa: dice the tomato (remove excess juice if there is a lot). Dice the red pepper. In a bowl, mix 300 g of diced tomato with 200 g of pepper, add 1 clove of finely chopped garlic, the juice of 1/2 lime (about 15 g), a pinch of salt, and 1/2 teaspoon of smoked paprika (about 1 g). Let it sit for 10 minutes to allow the flavors to meld.

Ingredients: Tomato, Red bell pepper, Garlic, Lime, Salt, Smoked paprika
Use a sharp knife and cutting board; squeeze out the excess juice from the tomato so the salsa isn't watery. You can prepare it in advance and chill it in the fridge.

Meat

3

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Pour in 30 g of canola oil. When the oil is slightly shimmering (about 1-2 minutes), add 150 g of finely chopped onion and sauté for 3-4 minutes until it becomes translucent. Add 500 g of ground beef, breaking it apart with a wooden spoon to crumble the meat into small pieces. Cook for 6-8 minutes until the meat loses its pink color and starts to brown slightly. Add 4 g of smoked paprika, 2 g of cumin, 3 g of salt, and 2 g of pepper, stir and cook for another 1-2 minutes. If the meat is very dry, add 30-40 ml of water and simmer for 3 minutes to combine the ingredients.

Ingredients: Rapeseed oil, Red onion, Ground beef, Smoked paprika, cumin, Salt, Black pepper
Use a heavy-bottomed pan over medium heat; do not overcrowd the pan — it's better to cook in two batches. Check if the meat is well browned: it should not be pink in the middle, and the juices should be clear.

Heating the tortillas

4

Heat the tortillas: heat a dry skillet over medium heat. Warm each tortilla for 30-45 seconds on each side until light brown spots appear and they become flexible. Alternatively, wrap 6-8 tortillas in aluminum foil and heat in the oven for 10 minutes at 180°C.

Ingredients: Corn tortilla
Use a dry pan (cast iron or non-stick). Keep the tortillas covered with a cloth to keep them soft.

Assembly and serving

5

Assemble the tacos: in the center of each tortilla, place 1–2 tablespoons (about 80 g) of warm beef, 1–2 tablespoons (about 50 g) of guacamole, and 1 tablespoon (about 30 g) of salsa. Drizzle with lime juice and add a spoonful of natural yogurt. If using, sprinkle with 20 g of grated cheese and add a few slices of pickled cucumber. Garnish with fresh cilantro.

Ingredients: Corn tortilla, Ground beef, Natural yogurt, Cheese, Pickled cucumber, Coriander, Lime
Add the ingredients not too high, so the tacos can be folded and eaten by hand. For serving, prepare plates with limes cut into wedges.

Fun Fact

💡

Tacos are a traditional form of food in Mexico, but in Poland, they have become popular due to the simplicity of assembly and the possibility of combining local products, such as pickled cucumbers as a sour accent.

Best for

Majówka piknik grill przyjęcie towarzyskie

Tips

🍽️ Serving

Serve the tacos in warm tortillas immediately after assembling. Prepare separate bowls with guacamole, salsa, and yogurt so everyone can choose their own toppings. Serve the cheese separately to prevent it from getting soggy.

🥡 Storage

Store guacamole, sauce, and meat separately in airtight containers in the refrigerator for up to 2 days. It's best to drizzle guacamole with lime juice and cover it with plastic wrap directly on the surface to limit browning. Tortillas can be reheated in the oven for 5-7 minutes at 180°C.

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