Mini Beef and Lime Tacos

Beef searing in the pan, browned and juicy. The lime's acidity cuts through the richness, while fresh coriander provides a sharp herbaceous note.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 527
• Protein: 31 g
• Carbs: 38 g
• Fat: 26 g

Ingredients

• 400 g Ground beef 15% fat ( fresh )
• 4 piece Soft tortilla (for filling), made from corn ( cut into discs )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 2 tbsp Lime juice
• 10 piece Solanum lycopersicum esculentum M. ( finely diced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 piece Hot chili pepper optional ( thinly sliced )
• 100 g Red Salsa Sauce

Instructions

1. Vegetable garnish preparation

   Finely chop the yellow onion and garlic. Cut the cherry tomatoes into small cubes. Coarsely chop the fresh cilantro. Set everything aside separately.

2. Sear the meat

   Heat the sunflower oil in a pan until shimmering. Add the ground beef. Let it brown without stirring at first to get a crust, then crumble with a spatula.

3. Season and bind

   Add the onion and garlic to the meat. Sprinkle with cumin and paprika. When the onions are translucent, deglaze with the lime juice. Stir in the Mexican salsa sauce and simmer for 2 minutes to bind the meat.

4. Cut the tortillas

   Using a cookie cutter or a glass, cut small discs out of the soft tortillas. Heat them for 10 seconds per side in a dry pan to soften them.

5. Plating

   Place a spoonful of hot meat on each disc. Add the tomato cubes, a bit of sliced chili, and finish with the cilantro. Serve immediately while piping hot.

Chef's tips

• Don't overfill the mini tortillas; they need to fold without breaking.
• Squeeze the lime at the very last second to keep the acidity sharp.

Storage

Store the meat separately in the fridge for up to 48h. Reheat in a pan before assembling the tacos at the last minute.